Gathering Cheeses | Aglaia's Table in Kea Cyclades

The various samples served in our Kea Artisanal {www.keartisanal.com}cheese tastings.
The various samples served in our Kea Artisanal {www.keartisanal.com}cheese tastings.
The various samples served in our Kea Artisanal {www.keartisanal.com}cheese tastings.
Tyraki (meaning ‘small cheese’) a rare cow’s milk cheese from Tinos island.
Kaseri a rich mixed-milk cheese from northern Greece.
Creamy manouri is an ideal dessert, paired with fruit, jams or honey.
Authentic sheep’s milk Greek feta is fundamentally different from the cheap ‘white cheese’ made from chemically whitened cow’s milk.
Authentic sheep’s milk Greek feta is fundamentally different from the cheap ‘white cheese’ made from chemically whitened cow’s milk.
In the spring we make myzithra –similar to Italian ricotta-- at home, with milk from our neighbor’s goats and sheep.
In the spring we make myzithra –similar to Italian ricotta-- at home, with milk from our neighbor’s goats and sheep.
In the spring we make myzithra –similar to Italian ricotta-- at home, with milk from our neighbor’s goats and sheep.
In the spring we make myzithra –similar to Italian ricotta-- at home, with milk from our neighbor’s goats and sheep.
If not consumed fresh, myzithra is salted and dried until rock-hard; grated it flavors pasta and other dishes.
Touloumotyri is an almost extinct cheese that ages in goat’s hide; it is still made in Kea.
Touloumotyri is an almost extinct cheese that ages in goat’s hide; it is still made in Kea.
On the islands cheeses are left to dry on boards hanging from the roof beams.
Vranas, a Kean shepherd, with the cheese he makes with his wife.
Vranas, a Kean shepherd, with the cheese he makes with his wife.