Local Cheeses and other dairy products.

Analati (Unsalted)
It is a hard unsalted cheese made by goat's milk. Rennet is added to the milk, but no salt. The milk is left to coagulate for a day, and then it is hung in fabric pouches in order to dry and harden.


Volakia (small orbs)
Same recipe as the Unsalted (mentioned above), though salt is added, and when the cheese hardens, it is shaped into orbs and left for a few days in windy locations to dry, hung in fabric.

Malathounia
The recipe is the exact same as the Volakia, though instead of hang in fabric, they are put in small baskets. The outer part of the cheese then takes the shape of the basket.

Kopanisti
Creamy, soft cheese that has a very distinguishing spicy taste. Cream cheese is put into clay pots along with salt, and the cheese makers soften it with their hands. This process takes place three times.

On the last time, the cheese is left to sit in the clay pot, firmly pressed down, in order not to keep any air on the inside. The pot is covered with a piece of fabric dipped in vinegar and is left to mature for ten days.

Graviera Tinou (Gruere)
It is the same recipe as used everywhere else, though it is made with local milk.