{"id":860,"date":"2015-04-15T13:25:36","date_gmt":"2015-04-15T11:25:36","guid":{"rendered":"http:\/\/anemi-zagori.gr\/?p=860"},"modified":"2015-04-15T13:25:36","modified_gmt":"2015-04-15T11:25:36","slug":"artisanal-cheese-by-anemi","status":"publish","type":"post","link":"https:\/\/anemi-zagori.gr\/en\/artisanal-cheese-by-anemi\/","title":{"rendered":"Artisanal cheese by Anemi"},"content":{"rendered":"

On Sunday April 5th, the Agrotouristic Guesthouse Anemi in Kato Pedina Zagori, organized an artisan cheese making happening in their restaurant – jazz caf\u00e9. The cheese making techniques were\u00a0presented by the skilled chef and amateur cheese maker Basilis Paparounas with a long tradition in livestock farming, using the traditional craftsmanship of the Zagori.<\/h2>\n

50kg of local\u00a0sheep milk (from nearby village Ano Pedina) were used to produce about 15 different types of traditional Greek\u00a0cheeses from the region of Zagorohoria and the rest of Greece as well.
\nMost of the\u00a0cheeses, except those that were left to age and ripen after they were produced, were served on the spot and were enjoyed by the guests and friends of this friendly and inspiring\u00a0guesthouse.<\/h5>\n

Following are some of the cheeses produced at\u00a0the Dairy School of Kato Pedina… “Only Milk and Love”:<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\u00a0Greek name<\/span><\/td>\n\u00a0English description<\/span><\/td>\n<\/tr>\n
\u00a0\u03a7\u03bb\u03c9\u03c1\u03cc \u03c4\u03c5\u03c1\u03af<\/strong><\/td>\n\u00a0Fresh, cultured sheep’s milk cheese<\/td>\n<\/tr>\n
\u00a0\u039c\u03bf\u03c4\u03c3\u03b1\u03c1\u03b5\u03bb\u03af\u03bd\u03b9\u03b1 \u03c0\u03c1\u03cc\u03b2\u03b5\u03b9\u03b1 \u03b6\u03b1\u03b3\u03bf\u03c1\u03af\u03c3\u03b9\u03b1<\/strong><\/td>\n\u00a0Small mozzarella alike\u00a0cheese balls<\/td>\n<\/tr>\n
\u00a0\u03a7\u03b1\u03bb\u03bf\u03cd\u03bc\u03b9<\/strong><\/td>\n\u00a0Halloumi cheese<\/td>\n<\/tr>\n
\u00a0\u039c\u03c5\u03b6\u03ae\u03b8\u03c1\u03b1<\/strong><\/td>\n\u00a0Mizithra or Myzithra soft cheese<\/td>\n<\/tr>\n
\u00a0\u0391\u03bd\u03b8\u03cc\u03c4\u03c5\u03c1\u03bf \u03c6\u03c1\u03ad\u03c3\u03ba\u03bf<\/strong><\/td>\n\u00a0Fresh cream cheese<\/td>\n<\/tr>\n
\u00a0\u039c\u03b1\u03bd\u03bf\u03cd\u03c1\u03b9 \u03c6\u03c1\u03ad\u03c3\u03ba\u03bf<\/strong><\/td>\n\u00a0Manouri semi-soft fresh cheese<\/td>\n<\/tr>\n
\u00a0\u039a\u03c1\u03ad\u03bc\u03b1 \u03b3\u03ac\u03bb\u03b1\u03ba\u03c4\u03bf\u03c2<\/strong><\/td>\n\u00a0Heavy cream or\u00a0cr\u00e8me fra\u00eeche \u00e9paisse<\/td>\n<\/tr>\n
\u00a0\u03a6\u03ad\u03c4\u03b1<\/strong><\/td>\n\u00a0Feta cheese<\/td>\n<\/tr>\n
\u00a0\u0393\u03b9\u03b1\u03bf\u03cd\u03c1\u03c4\u03b9<\/strong><\/td>\n\u00a0Yog(h)urt<\/td>\n<\/tr>\n
\u00a0\u0393\u03c1\u03b1\u03b2\u03b9\u03ad\u03c1\u03b1<\/strong><\/td>\n\u00a0Gruyere<\/td>\n<\/tr>\n
\u00a0\u039a\u03b5\u03c6\u03b1\u03bb\u03bf\u03c4\u03cd\u03c1\u03b9<\/strong><\/td>\n\u00a0Kefalotyri or kefalotiri hard\/semi-hard cheese, akin to\u00a0Parmigiano<\/td>\n<\/tr>\n
\u00a0\u039c\u03c5\u03b6\u03ae\u03b8\u03c1\u03b1 \u03be\u03b5\u03c1\u03ae<\/strong><\/td>\n\u00a0Dry\u00a0Mizithra or Myzithra<\/td>\n<\/tr>\n
\u00a0\u039a\u03b5\u03c6\u03af\u03c1<\/strong><\/td>\n\u00a0K\u00e9fir, fermented milk drink made with kefir “grains” (a yeast\/bacterial fermentation starter)<\/td>\n<\/tr>\n
\u00a0\u0391\u03c1\u03b9\u03ac\u03bd\u03b9 – \u03be\u03c5\u03bd\u03cc\u03b3\u03b1\u03bb\u03b1<\/strong><\/td>\n\u00a0Ayran – sour milk<\/td>\n<\/tr>\n
\u00a0\u0393\u03ba\u03af\u03b6\u03b1<\/strong><\/td>\n\u00a0Unknown\u00a0equivalent in English<\/td>\n<\/tr>\n
\u00a0\u03a0\u03b1\u03b3\u03bf\u03cd\u03b4\u03b1<\/strong><\/td>\n\u00a0Unknown\u00a0equivalent in English<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\t\t