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	<title>Kopiaste..to Greek Hospitality &#187; Cheese</title>
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	<link>http://kopiaste.org</link>
	<description>... for Authentic and Healthy Greek and Cypriot Recipes</description>
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		<title>Project Food Blog:  Challenge #2 &#8211; How to make Paneer</title>
		<link>http://kopiaste.org/2010/09/project-food-blog-challenge-2-how-to-make-paneer/</link>
		<comments>http://kopiaste.org/2010/09/project-food-blog-challenge-2-how-to-make-paneer/#comments</comments>
		<pubDate>Sat, 25 Sep 2010 07:17:08 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[International]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Competition]]></category>
		<category><![CDATA[Foodbuzz]]></category>
		<category><![CDATA[How to..]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[paneer]]></category>
		<category><![CDATA[Project Food Blog]]></category>
		<category><![CDATA[Tips-cooking]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=11905</guid>
		<description><![CDATA[Here I am.   I made it to the second challenge of Project Food Blog.  Wow, that&#8217;s really an achievement taking into consideration that almost 2000 food bloggers have now been eliminated down to 400. I am now posting from Cyprus but as I don&#8217;t have an internet access at home, I won&#8217;t be able to [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2010/09/project-food-blog-challenge-2-how-to-make-paneer/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Baked Meatballs and Homemade Cheese Ravioli and Malfaldine</title>
		<link>http://kopiaste.org/2009/12/baked-meatballs-and-homemade-cheese-ravioli-and-malfaldine/</link>
		<comments>http://kopiaste.org/2009/12/baked-meatballs-and-homemade-cheese-ravioli-and-malfaldine/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 17:51:53 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[International]]></category>
		<category><![CDATA[My recipes]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[Ground meat]]></category>
		<category><![CDATA[How to..]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Lasagnettes]]></category>
		<category><![CDATA[Malfaldine]]></category>
		<category><![CDATA[Meatballs]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Ravioli]]></category>
		<category><![CDATA[Tips-cooking]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=8625</guid>
		<description><![CDATA[One of the dishes we tried in Rome was ravioli and I loved their sauce. I don’t know what kind of sauce they make but it was delicious and as I had never served ravioli with a sauce before, I decided to make a marinara sauce to serve them. In the Piazza di Campo dei [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2009/12/baked-meatballs-and-homemade-cheese-ravioli-and-malfaldine/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Limoncello Kaltsounia or Lychnarakia, another twist</title>
		<link>http://kopiaste.org/2009/12/limoncello-kaltsounia-or-lychnarakia-another-twist/</link>
		<comments>http://kopiaste.org/2009/12/limoncello-kaltsounia-or-lychnarakia-another-twist/#comments</comments>
		<pubDate>Tue, 08 Dec 2009 07:27:13 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Greek]]></category>
		<category><![CDATA[My recipes]]></category>
		<category><![CDATA[Anari]]></category>
		<category><![CDATA[Anthotyro]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[cookies and biscuits]]></category>
		<category><![CDATA[Cretan]]></category>
		<category><![CDATA[Drinks]]></category>
		<category><![CDATA[Lihnarakia]]></category>
		<category><![CDATA[limoncello]]></category>
		<category><![CDATA[Lychnarakia]]></category>
		<category><![CDATA[Myzithra]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[tartlettes]]></category>
		<category><![CDATA[Tarts]]></category>
		<category><![CDATA[Tarts and Pies]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=8491</guid>
		<description><![CDATA[Kaltsounia or Kalitsounia, is probably the most known Cretan recipe.   Remember my post on Calzone where I mentioned the connection of the two names? Kaltsounia can be either with a sweet or savory filling and the pastry shell differs in each case.  Savory Kaltsounia use a pastry phyllo in which they add raki and for [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2009/12/limoncello-kaltsounia-or-lychnarakia-another-twist/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Pull me up with a Tiramisu</title>
		<link>http://kopiaste.org/2009/12/pull-me-up-with-a-tiramisu/</link>
		<comments>http://kopiaste.org/2009/12/pull-me-up-with-a-tiramisu/#comments</comments>
		<pubDate>Tue, 01 Dec 2009 19:48:55 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[International]]></category>
		<category><![CDATA[biscuits]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Italian]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=8336</guid>
		<description><![CDATA[Tiramisu used to be one of my favourite desserts and although I used to make it often in the past, after the bird flu, I stopped making it because of the raw eggs used in this dessert.  While in Rome, we were offered tiramisu a couple of times, as part of the menu and remembered [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2009/12/pull-me-up-with-a-tiramisu/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Calzone</title>
		<link>http://kopiaste.org/2009/11/calzone/</link>
		<comments>http://kopiaste.org/2009/11/calzone/#comments</comments>
		<pubDate>Sun, 29 Nov 2009 16:05:09 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[International]]></category>
		<category><![CDATA[My recipes]]></category>
		<category><![CDATA[calzone]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[stromboli]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=8236</guid>
		<description><![CDATA[Another thing we tried, while in Rome was Calzone. Although I had heard of calzone,  I thought it would be much smaller and  imagined it to be something like a turnover with phyllo pastry, similar to the Greek bourekia otherwise called Kaltsounia in Crete (do you see any similarities in the name?).  However, kaltsounia are [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2009/11/calzone/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>A different approach to Insalata Caprese</title>
		<link>http://kopiaste.org/2009/10/a-different-approach-to-insalata-caprese/</link>
		<comments>http://kopiaste.org/2009/10/a-different-approach-to-insalata-caprese/#comments</comments>
		<pubDate>Sun, 04 Oct 2009 08:47:59 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[International]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[halloumi]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Meme]]></category>
		<category><![CDATA[Mozarella]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[tomatoes]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=7421</guid>
		<description><![CDATA[Insalata Caprese, which means Salad made in Capri, the region of Campania, in Italy, is a simple salad using plum tomatoes, mozzarella, basil, olive oil and seasoning. I made a twist on this salad using halloumi and mint as well, both in the form of pesto and fresh mint. I wanted to share this salad [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2009/10/a-different-approach-to-insalata-caprese/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Tiganopsomo (fried bread)</title>
		<link>http://kopiaste.org/2009/07/tiganopsomo-fried-bread/</link>
		<comments>http://kopiaste.org/2009/07/tiganopsomo-fried-bread/#comments</comments>
		<pubDate>Mon, 06 Jul 2009 20:45:09 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[My recipes]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[Breads]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[Greek cheese]]></category>
		<category><![CDATA[Greek Herbs]]></category>
		<category><![CDATA[made with phyllo]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[tiganopsomo]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=6055</guid>
		<description><![CDATA[Tiganopsomo, which means fried bread is very easy to make.   All you need is any kind of yeast bread dough, which is fried in olive oil.  Some times it is filled with cheese, such as feta or any other hard Greek cheese but when it is not filled, it can turn into a dessert by [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2009/07/tiganopsomo-fried-bread/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Halloumi-Graviera Pull-aparts</title>
		<link>http://kopiaste.org/2009/04/halloumi-graviera-pull-aparts/</link>
		<comments>http://kopiaste.org/2009/04/halloumi-graviera-pull-aparts/#comments</comments>
		<pubDate>Thu, 30 Apr 2009 17:15:45 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[bread rolls]]></category>
		<category><![CDATA[Breads]]></category>
		<category><![CDATA[Cheese]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=5227</guid>
		<description><![CDATA[When I saw this recipe at Choosy Beggars, I knew I would like it, since halloumi is a cheese indigenous to Cyprus, where I come from and which I adore and anything with halloumi in it  would definitely be great. Halloumi is made from a mixture of goat&#8217;s and sheep milk, and it has a [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2009/04/halloumi-graviera-pull-aparts/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Tyropita</title>
		<link>http://kopiaste.org/2008/12/tyropita/</link>
		<comments>http://kopiaste.org/2008/12/tyropita/#comments</comments>
		<pubDate>Mon, 29 Dec 2008 22:54:04 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Greek]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food events]]></category>
		<category><![CDATA[made with phyllo]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=3210</guid>
		<description><![CDATA[Tyropita (τυρóπιτα) meaning tyri (cheese) + pita = pie is a Greek pastry made with different cheese fillings.   A classic tyropita is made with layers of phyllo, prefereably hand made but store bought is an easy but also delicious solution, which is layered and buttered or oiled.  Buttered phyllo is richer in taste but if [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2008/12/tyropita/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Saganaki</title>
		<link>http://kopiaste.org/2008/11/cheese-saganaki/</link>
		<comments>http://kopiaste.org/2008/11/cheese-saganaki/#comments</comments>
		<pubDate>Mon, 03 Nov 2008 20:16:26 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[Greek]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[formaella]]></category>
		<category><![CDATA[graviera]]></category>
		<category><![CDATA[Greek cheese]]></category>
		<category><![CDATA[halloumi]]></category>
		<category><![CDATA[kefalograviera]]></category>
		<category><![CDATA[kefalotyri]]></category>
		<category><![CDATA[Lountza]]></category>
		<category><![CDATA[Saganaki]]></category>
		<category><![CDATA[saganotyri]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=2215</guid>
		<description><![CDATA[Saganotyri Saganaki is one of the best Greek mezedes. By now I am sure that you all, my friends, know what mezes (plural mezedes) is. For other readers who are new to this blog, mezes is an appetizer served with wine, ouzo or tsikoudia. There is a lot of false information given on the internet [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2008/11/cheese-saganaki/feed/</wfw:commentRss>
		<slash:comments>38</slash:comments>
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