Project Description
Photo: Ilias Fountoulis
There are many different kinds of cheese on Amorgos such as xynomyzithra (served on the Amorgian salad), myzithra, malaka, kefalotiri, kopanisti… The most cheeses are made of goat’s milk because the island has a lot of goats which you will see when you go around the island. And nearly every household make their own cheese.
Amorgos Cheeses
Anthotiro: A fresh soft cheese made from goat or sheep milk with very little salt.
Kefalotiri: Hard salty white cheese made from goat or sheep milk.
Kopanisti: A soft salty and spicy cheese made from goat or sheep milk, served as a starter.
Ladotiri: A hard and salty cheese made from goat or sheep milk which matures in clay pots in olive oil.
Malaka: A soft and sweet cheese made from goat or sheep milk and it’s the first cheese you get in the process making cheeses. It can also be served as dessert with some honey and cinnamon.
Mizithra: A white soft and creamy cheese made from goat or sheep milk. It’s similar to the Italian ricotta.
Xynomyzithra: It is a sour variant of Mizithra and served on the Amorgian salad.
Xinotiro: A hard and flaky cheese made from goat or sheep milk with a pungent aroma and a yogurt-like sweet and sour taste.