“How come we have never heard, let alone tasted, any of these unbelievably delicious cheeses?” exclaimed one of the most informed foodies who took part in our Kea Artisanal classes this season. Our guests were fascinated and genuinely surprised by the samples from our diverse Greek cheese board.
We went to great lengths all through the spring procuring a strong variety and finally managed to get about sixteen different artisanal cheeses, mostly from various islands of the Aegean. As we displayed them on our antique wooden board, even we were amazed at the diversity of textures, tastes and fragrances! Although we have done cheese tastings in the past, this year we managed to order directly from individual producers on neighboring islands, in addition to the small distributors who continue to supply us with their best and rarest cheeses –like the famous gylomeni manoura of Sifnos– a striking goat cheese that ages in wine sediment. (more…)