In 2024, the centuries-old tradition of cheesemaking in the Cyclades was inscribed on the National Inventory of Intangible Cultural Heritage of Greece. Now, this valuable UNESCO gem emerges as a cherished tradition that holds an esteemed place in the heart of every food enthusiast!
The cheese production process in the Cyclades is directly connected to the local environment and traditional techniques. It is officially documented that around 100 cheeses are crafted across this area, including some renowned islands like Mykonos, Santorini, Sifnos, Naxos, Paros, Syros, Kythnos, Amorgos, Tinos and many more.
These products, beloved for their exquisite balance of flavors and versatility, come from dairy-making traditions, knowledge, and techniques that have been passed down through generations. Domestic farms, organized dairies and small-scale producers play vital role in maintaining this unique tradition. It is noteworthy that many family dairies are run by a new generation of young cheesemakers. Combining the insights of their inherited wisdom with formal studies in cheesemaking, they carry this remarkable legacy into the future.
Wide variety across the islands
While exploring the wide variety of Cycladic cheeses, one can find products that differentiate in terms of production method, type of milk used, texture, taste, and ageing. Each variation reflects the ingenuity and unique characteristics of its island of origin, resulting in a collection of delicious, high-quality products.
Some of these celebrated dairy delicacies are: “Arseniko” from Naxos, “Graviera” crafted in places like Tinos, Syros & Andros, “Manouri Gyloto” from Folegandros, ‘’Imichloro’’ from Kimolos, “Kopanisti” from Mykonos, “Krasotyri” from Andros, “San Michali’’ from Syros, and ‘’Chloro’’ from Kea. Moreover, one of the many exceptional cases of cheesemaking in the Cyclades is “Kariki”, which is found in Tinos. By having both a local and European taste, similar to a combination of stilton, gorgonzola, roquefort and gruyere, it has formulated its own distinct identity and gained a reputation as one of the most notable Cycladic cheeses.
Cheese in local recipes
Beyond serving as the perfect companion to wine or fruit, cheeses made in Cyclades are also used in both traditional and modern local cuisine. There are various recipes that include fresh yellow and even hard cheeses, elevating any dish, offering an unforgettable tasting experience. We find them in pies like Karpouzenia (watermelon pie), Tyrenia (cheese pie), and Kremmydopita (onion pie) but also in the oven-baked omelette ‘’Sfougato’’ or in the stuffed lamb or goat ‘’Lambriatis’’, adding depth and richness to all.
As a recent entry at the National Inventory of Intangible Cultural Heritage of Greece, cheesemaking in the Cyclades is further celebrated for its well-balanced progress over the years. From diverse varieties to local professionals who safeguard their legacy, Cycladic cheeses offer a unique taste of Greek, and especially Aegean gastronomy. A wonderful culinary experience never to be forgotten!
Discover more: https://ayla.culture.gr/catalogue/tirokomia-stis-kyklades/
e-mail: info@cycladescc.gr
