Kathoura

Kathoura is a traditional cheese produced on the island of Ikaria by local farmers. The cheese is made mainly from fresh goat’s milk of local, free-range goats that graze on various wild aromatic herbs, plants, and bushes which are growing on the island’s mountains.

According to the traditional method of production, the milk is cooked, mixed with salt, and it is then allowed to cool down slightly before it is combined with rennet. After separating the curd from the whey, the curd is strained through a thick cheesecloth until all the remaining whey has drained off.  Kathoura is a white cheese that can be eaten fresh, right after it’s been drained, or it can be preserved in barrels or tins with brine after it’s been cut into thick slices and salted.

Fresh kathoura is often compared to mozzarella due to its soft and spongy texture and mild aromas and flavors. A slightly spicy and salty flavor may also characterize some versions of the cheese, and as the cheese matures, it typically develops a more intense, savory-sour flavor and a harder texture.

Also called kathouritsa (or small kathoura), the cheese is consumed daily either as an accompaniment to various local specialties, but it's also used as an ingredient in pies (kathouropita) or for stuffing vegetables. It is recommended to pair it with local figs, Icarian honey, and cured ham, serve it on slices of toast drizzled with honey on top, or enjoy it with a glass of local raki.