| Kopanisti | |
|---|---|
 | |
| Country of origin | Greece |
| Region | Cyclades |
| Source of milk | Cow's milk or sheep's milk or a mixture of both |
| Texture | soft mould |
| Fat content | 19.4% |
| Protein content | 16.7% |
| Aging time | 45–60 days |
| Certification | PDO |
Kopanisti (Greek: Κοπανιστή) is a salty, spicy cheese, with protected designation of origin (PDO) produced in the Greek islands of the Cyclades in the Aegean Sea such as Mykonos, Tinos, Andros, Syros, Naxos etc.; it has been produced in Mykonos for more than 300 years. It owes its special peppery and spicy taste to rapid and extensive lipolysis and proteolysis caused by abundant microbial growth encouraged by repeated kneadings performed during the ripening process.
In Turkey it is known as kopanisti peyniri or acı peynir (kopanisti cheese and bitter cheese, respectively, in Turkish), and is traditionally made in Çeşme and Karaburun districts of İzmir Province. In Turkey, it is normally made from goat's milk.
Etymology
"Kopanisti" in the Greek language is used to describe something that has been beaten. In Kopanisti cheese this refers to its technique of preparation: the cheese is left to age in wide-necked containers until it develops abundant microbial flora, which is then mixed throughout the cheese mass by kneading. This is repeated three or four times until the ripening of the cheese is complete, after 30 to 40 days. It is made from cow, sheep or goat's milk or a mixture thereof.
Preparation
Preparation of Kopanisti include artisanal cultures, derived from practice of using some of the previous batches of produced cheese as inoculum for new batches. At first the milk is cooked at 28–30 °C (82–86 °F) with yeast until it gets thick. This procedure usually takes about 20–24 hours. After this it needs to be dried and red chili peppers and salt are added. The manufacturer works the mixture by hands once every hour for the first 24 hours. Then the mixture is wrapped in cotton cloth and placed in a cooking pot with a stone placed on top of the cheese. This method helps the cheese to get rid of extra liquids. It remains in the cloth for a week in order to mature and let the fungus grow. It is then again mixed and put in containers (traditionally earthenware) to complete its aging, which can take between one and two months.
The most popular way of serving is in a dish called "mostra" which contains dry bread with kopanisti cheese, chopped tomatoes and olive oil. Mykoniotes also use it as a meze to accompany the Greek drink ouzo.
See also
References
- ^ Walker, Harlan (2000). Milk-- Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999. Oxford Symposium. p. 211. ISBN 978-1-903018-06-4.
- "Kopanisti". fondazioneslowfood.com/.
Kopanisti requires 45 to 60 days to ripen to its tasty, spicy, rich flavored, pasty, buttery and creamy consistency.
- European Commission (26.6.2012). Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs.(2012/C 186/09). Accessed on 04/01/2013.
- WIPO (n.d.) Ministerial Decision No. 313046, Recognition of Protected Designation of Origin (P.D.O.) for the Cheese "KOPANISTI". Accessed on 07/01/2013.
- "Kopanisti - Arca del Gusto".
- "Archived copy". eur-lex.europa.eu. Archived from the original on 6 December 2018. Retrieved 13 January 2022.
{{cite web}}: CS1 maint: archived copy as title (link) - "Karaburun'un hazineleri". 31 August 2008. Retrieved 26 May 2017.
- "Kopanisti turco - Arca del Gusto".
- "The Association of Food Technology". gidadernegi.org. Archived from the original on 1 March 2018. Retrieved 26 May 2017.
- "Dünyanın en kötü kokan yiyecekleri". Retrieved 26 May 2017.
- "Karaburun'da Kopanisti Keçi Peynirini Keşfedin - Son Dakika Ege Haberleri - STAR". 19 June 2013. Retrieved 26 May 2017.
- "Mehmet Yaşin seçti: En iyi 10 peynir". Retrieved 26 May 2017.
- "WIPOLex". wipolex.wipo.int.
- ^ Fox, P. F. (6 December 2012). Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups. Springer. p. 526. ISBN 978-1-4615-2648-3.
- Fox, P. F. (2000). Fundamentals of Cheese Science. Springer Science & Business Media. p. 571. ISBN 978-0-8342-1260-2.
- Coyle, L. Patrick (1 December 1982). The world encyclopedia of food. Facts on File. p. 344. ISBN 978-0-87196-417-5.
- "Cook with Eleni - Eleni Melirrytou - Greece - Greek recipes - greek food - fresh vegetables - fresh fruits - recipes - Chef - Calendar". cookwitheleni.com. Archived from the original on 26 July 2016. Retrieved 26 May 2017.
| Greek cheeses | |
|---|---|
| List of Greek Protected Designations of Origin cheeses | |
| PDO | |
| Other | |
| Related | |
| See also | |
