It is reported from different sources that krassotyri (winecheese) in 300 b.C. was preserved on oil. During that period, there was a shortage on the oil production in Kos and big increase on the wine production. As a result of this shortage and the necessity of the locals to preserve the cheese it was decided to preserve it in wine. This decision proved to be very successful as the characteristics of the cheese improved not only in taste but as well in quality and the locals decided to continue this new recipe till nowadays.

 

The company which constitutes tradition in the production of krassotyri in Kos is YIANNOY N. PANAGIOTIS. Initially, the family business started in 1997 with the creation of a modern unit for the production of pasteurized fresh milk, dairy products and krassotyri.

 

The continuation of the family creating today’s company YIANNOY N. PANAGIOTIS. The current company with big effort accomplished krassotyri to be included between the finest and rare cheese but also to intrigue the world’s best hunters of hard to find enjoyments.

 

The owner, Mr Panagiotis Giannoy points out: “We are referring to a cheese that its special appearance, fine bronze roll, stamps it’s fine identity”.

 

Krassotyri (wine cheese) matures inside brine, enriched with the dregs of wine at preference local and it acquires a crust that keeps it hard even in his packing. This method redults in feeling immediately its gentle and intense wine sense. It’s a time consuming process, it needs a lot of help and special shcarts called “tyrovolia” that make the productioners from thinly “vourla”. It is from the tastiest, especially served with watermelon.