Best Dodecanese Sheep's Milk Cheese Types
Krasotyri is a traditional cheese originating from Kos. The cheese is made from sheep's or goat's milk (or a combination). The milk is warmed, pasteurized, placed into containers, then traditional elongated wicker molds where it drains.
After it's out of the mold, the cheese is placed in brine, drained, then combined with wine sediment and left to age for up to 20 days. The result is a distinct flavor of wine. The texture is delicate and soft, and the aromas are reminiscent of wine.
It's recommended to serve Krasotyri with homemade bread and vegetables drizzled with olive oil.
Krasotiri Ko or Tiri tis Possias is a traditional soft cheese hailing from the island of Kos. The cheese is made from pasteurized or raw goat's or sheep's milk or a blend of the two. It's ripened for a minimum of one day in brine, and then for at least one month in a thick combination of boiled red wine sediment (also known as possia).
Krasotiri ko has a reddish natural rind, but on the inside it's completely white. The cheese is shaped into long cylinders with visible indentations from the cheese molds on the exterior. The aromas are reminiscent of wine, while the flavor is milky and acidic.
Sitaka is a traditional dairy product that originates from the Dodecanese islands in Greece, particularly from the island of Kasos. It is a unique soft cheese with a yogurt texture, made from goat's or sheep's milk. Sitaka is known for its rich, creamy texture, which is similar to clotted cream, making it spreadable and perfect for a variety of uses.
The flavor of sitaka is tangy and slightly sour, with a buttery undertone that comes from the slow fermentation process. Its production involves cooking milk gently until it thickens, allowing the cream to rise to the top. After straining the mixture, the fat is skimmed off, resulting in sitaka.
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