Kopanisti facts for kids
Quick facts for kids Kopanisti |
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| Country of origin | Greece |
| Region | Cyclades |
| Source of milk | cow's milk or sheep's milk or a mixture of both |
| Texture | soft mould |
| Fat content | 19.4% |
| Protein content | 16.7% |
| Aging time | 45-60 days |
| Certification | PDO |
| Named after | Lua error in Module:Wikidata at line 70: attempt to index field 'wikibase' (a nil value). |
Kopanisti (Greek: Κοπανιστή) is a special kind of cheese from Greece. It is known for being salty and a bit spicy. This cheese is made on the Cyclades islands in the Aegean Sea. Islands like Mykonos, Tinos, Andros, Syros, and Naxos produce it. People have been making Kopanisti in Mykonos for over 300 years!
Kopanisti has a "Protected Designation of Origin" (PDO) status. This means it can only be called Kopanisti if it's made in a specific way in these certain places. Its unique peppery and spicy taste comes from how it's made. The cheese is kneaded many times while it ages. This helps good microbes grow, which gives it its special flavor.
In Turkey, this cheese is called kopanisti peyniri or acı peynir. These names mean "kopanisti cheese" and "bitter cheese." In Turkey, it is usually made from goat's milk.
What's in a Name?
The word "Kopanisti" in Greek means something that has been "beaten." This name refers to how the cheese is made. The cheese is left to age in open containers. During this time, many tiny microbes grow. Then, the cheese is mixed or "beaten" by hand. This mixing happens three or four times. The whole aging process takes about 30 to 40 days. Kopanisti can be made from cow's, sheep's, or goat's milk, or a mix of them.
How Kopanisti is Made
Making Kopanisti cheese involves special traditional methods. Sometimes, a little bit of an older batch of cheese is used to help start a new batch.
First, the milk is warmed to about 28 to 30 degrees Celsius (82 to 86 degrees Fahrenheit) with yeast. It then sits for about 20 to 24 hours until it becomes thick. After this, the mixture needs to dry. Red chili peppers and salt are added. The person making the cheese works the mixture by hand every hour for the first 24 hours.
Next, the cheese mixture is wrapped in a cotton cloth. It is placed in a cooking pot with a stone on top. This helps to press out any extra liquid from the cheese. It stays in the cloth for a week to mature and allow special fungi to grow. After this, it is mixed again. Then, it is put into containers, often traditional clay pots. The cheese finishes aging in these containers, which can take one to two months.
Serving Kopanisti
One popular way to eat Kopanisti is in a dish called "mostra." This dish has dry bread topped with Kopanisti cheese, chopped tomatoes, and olive oil. People from Mykonos also enjoy Kopanisti as a meze. A meze is a small dish served with drinks, like the Greek drink ouzo.
