Cheese

Ivy on Νοεμβρίου 3rd, 2008

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 […]

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Ivy on Απριλίου 23rd, 2008

Etymology: Flaouna pl. flaounes is a traditional cheese bread we make in Cyprus during Easter, with phyllo filled with  a special Cypriot cheese made during easter and mint.  The word Flaouna, is derived from the ancient Greek word πᾰλάθη (palathi) > flado > fladoonis > flatouna > flaouna. History: It is believed that flaouna is reminiscent […]

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Ivy on Μαρτίου 9th, 2008

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) […]

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Continue reading about Trahanopita

Ivy on Φεβρουαρίου 17th, 2008

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 […]

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Continue reading about Halloumi and Caramelized Poached Dry Fruit for my mum

Ivy on Φεβρουαρίου 15th, 2008

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.  […]

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Continue reading about Kypriaki Tyropita (Savory Cheese Cake)

Ivy on Νοεμβρίου 6th, 2007

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 […]

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Continue reading about Kotopita – Chicken Pie

Ivy on Νοεμβρίου 3rd, 2007

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 […]

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Ivy on Νοεμβρίου 2nd, 2007

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, […]

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Ivy on Νοεμβρίου 2nd, 2007

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 […]

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Ivy on Νοεμβρίου 2nd, 2007

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 […]

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