Margi Cintrano
Washing Up
Buonsera,
Has anyone ever tasted Cretan cheeses ?
All Cretan cheeses are made from either Ewe´s or Goat´s milk or a combination. Here are 5 of Crete´s most popular specialties ...
1. K e f a l o g r a v i e r a : This table cheese is often used in baked dishes for example: Pistitsio or served as a dessert with currants and nuts.
2. G r a v i e r a : This is one of Crete´s best known cheeses made from ewe´s milk. This cheese ranges from 2 to 50 pound rounds. When young, Graviera has a lovely nutty aroma.
3. M y z i t h r a : This fresh variety whey cheese is relatively low in fat and has a similar texture to Ricotta. It is most commonly used in fillings or stuffings. It is also quite popular when aged as a grating cheese.
4. X y n o m y z i t h r a : This sour whey variety is quite grainy rather than creamy. It possesses a dry, tangy taste and is used in baking treats.
5. S t a k a : This delicacy is found in western Crete and is prepared from the cream skimmed off the top of the ewe´s milk and then simmered with salt and some unbleached flour until it separates into a clarified spreadable buttery consistency. It is used in similar fashion to butter and to flavor Pilaf Rices and to spread on Rusk, a common Cretan Bread.
All my best for a lovely wkend.
Ciao.
Margaux Cintrano.
Has anyone ever tasted Cretan cheeses ?
All Cretan cheeses are made from either Ewe´s or Goat´s milk or a combination. Here are 5 of Crete´s most popular specialties ...
1. K e f a l o g r a v i e r a : This table cheese is often used in baked dishes for example: Pistitsio or served as a dessert with currants and nuts.
2. G r a v i e r a : This is one of Crete´s best known cheeses made from ewe´s milk. This cheese ranges from 2 to 50 pound rounds. When young, Graviera has a lovely nutty aroma.
3. M y z i t h r a : This fresh variety whey cheese is relatively low in fat and has a similar texture to Ricotta. It is most commonly used in fillings or stuffings. It is also quite popular when aged as a grating cheese.
4. X y n o m y z i t h r a : This sour whey variety is quite grainy rather than creamy. It possesses a dry, tangy taste and is used in baking treats.
5. S t a k a : This delicacy is found in western Crete and is prepared from the cream skimmed off the top of the ewe´s milk and then simmered with salt and some unbleached flour until it separates into a clarified spreadable buttery consistency. It is used in similar fashion to butter and to flavor Pilaf Rices and to spread on Rusk, a common Cretan Bread.
All my best for a lovely wkend.
Ciao.
Margaux Cintrano.