 |
Thursday, September 18, 2008 11:44 AM |
| Anthotyro |
| A fresh, soft cheese made from sheep’s or goat’s whey. |
|
 |
Saturday, October 04, 2008 1:48 PM |
| Armexia |
| A fresh cheese made from either cow’s or goat’s milk. |
|
|
Friday, July 18, 2008 4:45 PM |
| Arseniko |
| A hard, yellow, sharp cheese, essentially like kefalotyri, made from sheep’s, goat’s and cow’s milk. |
|
|
Tuesday, September 23, 2008 12:09 PM |
| Axevoutyriasto |
| The name means “unskimmed,” or full-fat. |
|
|
Saturday, October 04, 2008 1:25 PM |
| Axialo |
| A thick local yogurt, similar to the xiali of Anafi. |
|
|
Wednesday, October 01, 2008 12:37 PM |
| Axialomyzithra |
| A very unique cheese made from drained yogurt (axiali) and raki. |
|
|
Thursday, September 18, 2008 10:52 AM |
| Chlori |
| A local, soft, sweet white cheese made of a mixture of goat’s and sheep’s milk. |
|
|
Tuesday, July 15, 2008 10:29 AM |
| Chloro |
| A fresh, soft sheep’s or goat’s milk cheese that also may be dried, and aged, often in brine. |
|
|
Saturday, October 04, 2008 1:34 PM |
| Elaiki |
| Pieces of myzithra cheese are placed in a glass or ceramic pot and then covered in butter. |
|
|
Wednesday, October 01, 2008 12:35 PM |
| Ghilomeno |
| Hard goat’s milk cheese that is preserved and matured in wine dregs. |