HISTORY OF CHEESE
Studying cheeses we realized that the main characteristics- taste, flavours, fats and humidity, maturity - are very important in a great point for their uses. Apart from a few cheeses, all the others are eaten raw, exactly as they are. The combination of the tastes is a great art(craft), giving us a tasty pleasure. Also, it's very important the presentation of the cheeses we offer, with fruits, spices, crackers, rolls and bread. The magnificent greek cousine can present a big variety of dishes and recipes with cheese. Starters, salads, saganaki (fried cheese), sandwiches, cheese pies, and a lot of dishes with meat, chickens even sweets. Raw or ripe, mild, semi-hard or hard, sweet or salty, with intense taste, our cheeses are part of our tradition and our nutrition.
THE GREEK MILK
The sheep milk in majority and the cow milk in minority are the basis of the greek cheese making. The climate and ground conditions of our country are responsible for the development and improvement of sheepgoats. The greek sheep belongs to different old breeds, perfectly adjusted to local conditions. It's very important to mention the great variety of greek palnts and harbals (mare than 6000 kinds) which affects the quality, the mixture and flavours of greek milk. The sheep milk is full of proteins, fats and other nutricious ingredients. This valuable product - don't forget that babies for a small period, drink only milk - is very sensitive. The need to keep it for a long period of time created the art of cheese-making.
THE GREEK CHEESE - MAKING
The cheese-making is mentioned as a great craft from the era of Homer.Don't forget that cheese was offered from our ancestors to greek gods of Olympus. If someone wants to make any kind of cheese, he has to know the particular technique and it's secrets. Our cheese-makers with their huge exrerience, their imagination and exchange of their opinions with ones of Balkan countries, Italy, and central Europe, have achieved magnificent results. Imagine that more than 300 kinds of cheeses are produced in Greece and the total production overcomes 220.000 tons. However, the greek demand is bigger ,as a result our country imports big quantities of cheese.
PLEASURE AND NUTRITION
Cheese is a food with very important nutritious value, especially the sheepmilk. The use of only 60 grams of cheese are able to give us 25% of our daily needs in proteins, 20% in calcium and 22% in vitamin A. It also contains iron, phosphorus, vitamins B, all the group of vitamins A, D, E, K and fat.