Eva Parakektaki

Food lover and food blogger .. mama mia … a hunter of joy and prosperity … fired with the Cretan nature … a collector …. and passionate follower of Cretan gastronomic culture!

A famous chef of cheese I have searched and I have eaten Crete from side to side. Homemade cheese cheeses, cheese cheeses, turkeys, and goats have been made from the very beginning by my companions in this wonderful country of tastes of traditions and senses.

In Greek Mythology is the first evidence of sheep and goat farming and diet with sheep and goat milk. Plating Rea Zeus from Saturn’s gastronomic appetites hid him in a cave on Mount Dikti. She grew up with the care of the goat Amalthea, eating and drinking dairy products of Crete.

Since then, the Cretans have supported their livestock farming in small animals, goats and lambs alone and not at all in cows. Animals all of Crete are free grazing and staying restricted for their safety. They feed on the herbs and herbs of Crete that have distinct aromas and high nutritional values. Oregano and sage, throbbing and marjoram, millet and chamomile, chicory and stamnagathy are the meal of the herd that gives us its milk to make cheese. And whoever sits on a Cretan table knows that cheeses in this place are the beginning and the end of a successful “company”.

Graviera with honey and sweet bread welcome to “amuche bouche”, spaghetti, calitsounia, agnopites, sarikopites with myzithra and myzithra with honey and walnuts dessert at a traditional Cretan table.

Come to introduce my cheese cheeses from my own cupcakes!

I will start with a cheese that is not very well known as “Dikti cheese” and as you can see from its name it is a cheese made in the area of Dikti mountain on the plateau of Lassithi, you find it very difficult to trade. It is low fat, hard and very salty. Store in containers with virgin olive oil and very spicy!

“Amarino” is a single category. It is produced elsewhere only in Amari, from the Amari dairy. Sheep and goat’s fresh, peeled, soft cheese that enters where you imagine. Spaghetti, beefsteaks, pies, risotto, sweets in salads, on hot bread with jams or honey! A! are also low fat. It is the taste that love could have! The foam of Psiloritis!

And now a “Anthotyros Dry”! I love to put on the spaghetti, it matures and with the help of salt it loses its moisture and hardens. There are opinions about his name, others say it comes from the blossom of cheese and others from the lime (ash). The cheese, when it’s ready, looks like they’ve dropped ash over it. You decide what you will do with (i) I go to cut a good piece because I hung!

“Glamomizithra” The cheese-making process is simple, the milk is transformed into cheese with natural accelerating, ie it cuts. You did not find it easy to trade earlier, it is made by housewives in the homes. It is very much like the Chanioti mizithra, delicious with a sour taste. Uncooked cheesecake coming into Chaniotti Boureki and Sfakianopiti.

“Tyrouzouli” the cheese of the house, I make it and it is so simple its process. I boot the goat’s milk with a little salt and when it starts to inflate I throw in sour or vinegar or lemon or even syrup milk. When I cut the milk, I gather it with a pierced ladle and put it in a turban that I hang in the sink and drain it, I salt it a little. It is eaten fresh and its best friend is thyme honey. Cheese from the Amari cheese dairy enters the grill, does not melt and releases its aromas! In the whole of Crete, this cheese is made with sheep’s milk and goat’s milk. In the Amari cheese-goat cheese house, this is the big difference.

“Malaka” is the raw graveyard. In Chania, they love the gruyere before ripening and use it in many local pies and especially the Chaniotic cake made with 4 kinds of cheese, lamb, and mint.

“Anthotyros soft or Mizithra”! A condition messy or half of Crete is saying so the other half of Crete otherwise! It is important that it is a delicious, low-fat, low-fat soft cheese and I often give it a “brunch” to my guests with petimeze and wheaten nuts!

“Ksigalos Sitia” My creamy texture enchants me eating in Sitia and since then I do not miss an opportunity to put it on our table. Its taste is a bit sour, but what makes me feel sorry is the sense of fresh milk that leaves it as a dominant element.

“Staka” When the milk is boiled and let the chicken cool down, it is salted and put in a jar in the fridge. When we cook a lot, warm it to a low heat and put flour, thus separating the proteins from the fat. Fat stands out and is the famous stack