Cheese
Flaounes are the traditional Easter cheese breads we make in Cyprus. Traditionally they are made on Good Friday and it’s not an easy job. The preparations usually start from the previous day and on Friday most female members of the family get up from the crack to dawn to start preparing them. I have memories [...]
Today is a day we celebrate in Greece by cooking or baking anything with cheese and so it is called Tyrini (tyri = cheese) and as it is always on a Sunday we call it Cheesy Sunday. Just like carnival is celebrated by eating all the meat before lent (carne levare meaning remove all meat) [...]
As I am writing this post, today 17th February, 2008 my relatives in Cyprus are in church, commemorating my mother’s death, 12 years ago. She died on 23rd February, 1996 and the mnymosyno (memorial) always take place on the Sunday which precedes the date of death. This day is always very hard for me because [...]
Continue reading about Halloumi and Caramelized Poached Dry Fruit for my mum
Can you think of a better way to start your breakfast? I am sure you can, but here’s a kind of breakfast we have in Cyprus. It’s a a Halloumi cake, with lots and lots and lots and lots of mint. It’s so easy to make and yet you just can’t have enough of it. [...]
Continue reading about Kypriaki Tyropita (Savory Cheese Cake)
This is an easy pie to make and when made with puff pastry it is even easier. During the years I was working I would make it with puff pastry but later on I found it much tastier with my own pastry until I started making it with provencal pastry with is much easier to [...]
Kaskavalli is a Cypriot table cheese, which I would describe to be similar to kefalograviera. It is a hard, yellow cheese and it is characteristic from the many holes it has, when it is cut. Its origin is from Italy but I don’t know when they started making this cheese in Cyprus, probably during the [...]
Feta is the most famous Greek cheese and well known around the world. It is a white semi-soft to Soft cheese, ripened and kept in brine for at least two months. Feta is manufactured from pure ewe’s milk or a mixture with goat milk. It is consumed as table cheese, perfect for pies, in casseroles, [...]
Katiki is a soft cream cheese made from goat and/or goat and ewe milk and salt (1%), with a low fat content (10 -14%). It is named Katiki Domokou, from the region where it is manufactured. Domokos, is a Department of Fthiotida, Central Greece. This type of soft cheese is eaten as a starter, in salads, in [...]
Halloumi is a Cheese, indigenous to Cyprus, well known for its unique taste. It is manufactured from a mixture of goat’s and sheep milk. It has a high melting point, and so can easily be fried or grilled. The cheese is white, with a distinctive layered texture and has a creamy, salty flavour. It has [...]
Τhis is a recipe everybody loves, especially the children. However, cheeses and bacon and cream are not so healthy, as they contain too much fat, so I have tried to make a «healthier» version of a recipe I used to make lots of years ago, substituting the cheeses I used, such as regato, gouda, kerrygold, [...]
Continue reading about Fussili pasta with 4 different cheeses
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