SOCRATES - COMENIUS 1 2003-2006

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SOCRATES - COMENIUS 12003-2006
Traditions and Gastronomy of European
Regions ?a?ad?se?? and Gast????µ?a ????pa???? ?e?
?????
SCHOOL PARTENERSS????G?ZOMENA S?????A
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SOCRATES / COMENIUS 12004 2005
???O????? ???G?????
EUROPEAN PROGRAM
S????G?S?? S?????O? - SCHOOL PARTNERSHIP
1st T. E. E.
of NEA IONIA
Nea Ionia Volou, Greece
March 2005
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G???????????? ????????
G???????????? ????????
DAIRY PRODUCTS
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?? ???aMilk
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?st???a ???a?t?? 1

• The history of milk goes back to 8.000 B.C.
  in the Far East with the taming of the
  first mammals by the man.
• A thousand years later, in North Europe
  the cow was tamed, while on 4.000 B.C. sheep and
  the goats appear on the coast of Mediterranean
  sea.

• ? ?st???a t?? ???a?t?? a????e? t? 8.000
  p.?. sta ß??? t?? ??at???? µe t?? e??µ???s?
  t?? p??t?? µ????ast???? ap? t?? ?????p?.
• ????a ?????a µet?, st?? ???e?a ????p?
  e??µe???eta? ? a?e??da, e?? t? 4.000 p.?. pe??p??
  eµfa???eta? t? p??ßat? ?a? ? ?ats??a st?? a?t??
  t?? ?es??e???.

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G??a - a??a??t?ta

• ?? a??a??? ?????e? ?e????sa? t? ???a
  ?e??, d??? t?? ?e?? ??µ?t?a?.
• ???????, ? ??a? a?at??f??e st?? ???t?
  µe t? ???a t?? ?ats??a?
  ?µ???e?a?.
• ????te?a, ?ta? ? ??a? ??t?se ap? t??
  ??a ?a ????se? µe t? ???a t??
  t?? ??? t??, t?? ??a???
  ??a ?a t?? ?a??se? a?a?as?a ?a?
  a?t? a??????e, a?t?? d??ta?e ?a? ?????a?
  ?? ???a??? ?a?
  ????a? p?taµ??? ap? ???a
• (ap? ?e? p?????eta? ?a? ? ???? ?a?a??a?).

• Ancient Greeks consider that milk has holy
  properties, as a gift of goddess
  Demetra.
• God Zeus in Crete was raised with the
  milk of a goat named
  Amalthea.
• Later, Zeus asked from Ira to feed his son
  Hercules with her milk to give him immortality,
  but she denied. Then, he commanded sky to open
  and fall rivers of milk
• (this is the origin of the word galaxy /
  galamilk).

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G??a 2

• ?? ???a ?at??e? ?e????st? ??s?
  a??µesa sta t??f?µa.
• ???a? ? p??t?, a??? ?a? ?
  ap???e?st??? t??f? t?? a????p?? (?p?? ?a? t??
  ????? ???ast????) st? p??t? st?d?? t?? ???? t??.
  

• Milk has a special place among the foods.
• It is the first and the exclusive food of
  man (the same with the other mammals) at the
  first stage of his life.

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???a 3

• ???a? ???p?? fa?e??, ?t?
  t? ???a pe????e? ??a e?e??a ta
  ??ept??? s?stat??? p?? ?t????? ??a? ?e??
  ???a??sµ? ?a? p?? µe???? ap a?t? e??a? t?s?
  sp???a, p?? de? ?p?????? p???e?? a???? st? f?s?.

• It is obvious that
  milk contains all these nutritive
  components whish built a strong organism and some
  of them are so rare, that they are not found
  anywhere else.

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G??a 4

• ?? ???a pe????e? se µe???e? p?s?t?te?
• p??te??e?
• ?dat????a?e?
• ß?taµ??e?
• asß?st??
• f?sf???
• ????st???e?a
• µ?ta??a
• ??p??
• p?? e??a? ??ept??? st???e?a, ?pe?p???t?µa ??a t??
  a????p??? ???a??sµ?.

• Milk contains in big quantities
• proteins
• carbohydrates
• vitamins
• calcium
• phosphate
• trace elements
• metals
• fat
• which are nutritive elements, very valuable
  for the human organism.

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??s? S?stas? t?? ???a?t??
Recommendation of milk ()
?e?? Water ?a?t??? Lactose ???te??? Protein ??p?? Fat
87,2 4,7 3,4 3,6
80,6 4,6 5,4 8,2
87,8 4,1 3,5 3,8

• ?a?at????µe ?t? t?
  p??ße?? ???a e??a? p??
  p???s?? se p??te??e?,
  a??? ?a? se
  ??pa?? ap? ta ???a (p???µa p?? ?s??e? ?a? ??a
  ta pa?????? t???) ?a? ??e?
  µe?a??te?? ap?d?s? st?? pa?a????
  t????? ?a? ??a???t???.

• Sheeps milk is more rich than the others in
  proteins, but also in fats (the same for the
  products of each type of milk) and it has the
  best results in production of cheese and yogurt.

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G??a 5

• ?? ???a, e?t?? ap? ???st? t??f?, as?e?
  p???p?e??? p??state?t??? d??s? st?? ???a??sµ? t??
  a????p??.
• ????dete???e? ß?apt????? pa?????te? t??
  pe??ß?????t?? (?d?a?te?a ?s??? p???????ta? ap? ta
  t??f?µa), ??e? ?atap?a??t???? ?d??t?te?,
  ße?t???e? t?? e??efa???? ?e?t?????a ?a?
  p??state?e? ap? t?? ?a????? t?? st?µ????.

• The milk, except that is a great food, has
  a multi-protective effect upon human organism.
• It neutralizes harmful factors of the
  environment (specially those coming from foods),
  has calming qualities, improves the brain
  function and protect from stomach cancer.

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G??a 6

• ?????? p????µe t? a?e?ad??? ???a,
  p?? ??e? ?p?ste? paste???s? (?e?µ??? epe?e??as?a
  st??? 72 ?C ??a 15 ? st??? 93 ?C ??a 3), p??
  t? ?a??st? asfa???, ????? ?a ???e? se ??ept???
  a??a ? ?e?s?.
• ?e???? p?s?st? t?? ???eta? ??a???t?.
• ?? p??ße?? ?a? t? ?ats???s?? p??a?????, ?at?
  ????? ???? ??a t?? pa?a???? ß??t????, ??a???t???
  ?a? t?????.

• Basically, we use to drink cows milk,
  which has been pasteurized (thermal elaboration
  at 72 oC for
  15 or at 93 oC for 3),
  which makes milk safe, without
  loosing in nutritive
  value or taste).
• A big part of this becomes yogurt.
• Sheeps (and goats) milk mainly,
  goes for the
  production of butter,
  yogurt and cheese.

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Ga?a 7

• ?? ???µa ?a? t? t?p?? t?? ????da? (????,
  ap????µ?a ß???? ?a? ????te?e? ped???? e?t?se??
  ap? ???e? ???e?) e????sa? ßas??? t?? a??pt??? ?a?
  t?? d??d?s? t?? a???p??ß?t?? ?a? ????te?? t??
  a?e??d??.
• ?ts? t? 75 t?? pa?a??µe??? ???a?t?? st??
  ???a µa? p?????eta? ap? a???p??ßata.

• The climate and the landscape of
  Greece (less plains and high steep mountains from
  other countries) have fostered basically to the
  growth and spread of sheep and goats.
• So, the 75 of the milk produced in Greece
  becomes from sheep and goats.

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G??a 8

• ?? ?t???t??f???? µ???de? a???p??ß?t?? ?????
  t? µ??f? µ????? ?????e?e?a??? pa?ad?s?a???
  e?µeta??e?se?? se ??e???? ?a? ?µ???e????
  pe??????, µa???? ap?
  ??p?sµata ?a? f?t?f??µa?a.
• ? p???s?a p??????a t?? e????????
  ?????da? (p??? ap? 6.000 f?t?
  ?a? ß?ta?a) ep??e??e?
  t? s?stas?, t??
  p???t?ta ?a? ta a??µata t?? e????????
  ???a?t?? ?a? t?? p?????t?? t??.

• The livestock (sheep goats) units are
  organized in small family traditional farming in
  mountainous and semi-mountainous regions, far
  from fertilizers, insecticides and pesticides.
• The great variety of Greek flora (up to
  6.000 kinds of plants and herbs) affect the
  reference, the quality and the flavors of the
  Greek milk and its products.

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G??a 9

• ?? ???a, pa?? t?? e?a??et???? ?d??t?t?? t??,
  ??e? ??a e??tt?µa
• ? d????e?a ???? t?? e??a? p??? µ????, µ????
  ????? ?µe???, a??µa ?a? se ???ste? s?????e?
  s??t???s??.
• ?ts?, ap? t?? a??a??t?ta a??µ?, ? ?????p??
  ??a?e ?a? ß???e ??se?? ??a t?? s??t???s? t?? t?s?
  e?a?s??t?? p?????t??

• Milk, despite its excellent
  properties, has a flaw
• Its life duration is too short,
  only a few days, even
  under
  best conditions of conservation.
• So, since ancient times,
  man searched and found a lot of
  practical solutions for the conservation of this
  sensitive product.

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G??a 1? - ep??????

• ?? s?µp????se, t? a??t?se, t?? ?d?se s??µa,
  t?? ???a?e t? d?µ?, t? ??a?e t???, ??a???t?,
  ß??t???
• ?a p?????ta p?? pa?????ta? ap t? ???a
  ?????ta? ?a?a?t???µ??? ?a? pa????? µe???? ????
  st?? d?at??f???? s????e?e?
  ???? t?? ?a??.
• ?a µ?? ?e???µe ?t? ap?te???? t?? ????a
  p??? asßest???, e??a? p???
  ??st?µa ?a? pa?????ta? se
  ?????de? pa?a??a???,
  ?a?a?t???st???? ??a ???e pe?????.

• He condensed it, salted it, gave it shape,
  changed its construction, made it
  cheese, yogurt, butter
• The milk products are called dairy and
  play a great role in the nourishment habits of
  all nations.
• We should not forget that they consist the
  main source of calcium, they are very tasty and
  they are produced in thousands of varieties,
  characteristic of every region.

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??µ? µ?a? t?p???? ß??µ??a??a? ?a?a?t???µ????Diag
ram of a typical Diary Production Industry
???a µa???? d????e?a? long life milk
f??s?? ???a fresh milk
s?s?e?as?a packing
??a???t? yogurt
??µe?µa milking
????µa enzymes
s?s?e?as?a packing
ap?ste???s? sterilization
ap????e?s? storing
µetaf??? transportation
?µ??e??p???s? homogenization
paste???s? pasteurization
s?µp????s? condensation
p??s???? p?t??? rennet adding
f??????t??s? centrifugation
??µ?µa kneading
???a eßap??? ? s???? milk in powder
???µa?s? heating
s?s?e?as?a packing
???µa?s? aging
t??? melting
ap?ste???s? sterilization
f??s?a t???? young cheeses
???µa t???? aged cheeses
t??? ???µa cream cheese
ß??t??? butter
s?s?e?as?a packing
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?? ß??t????utter

• ???a? µ?a ste?e?, µa?a?? ?a? ??p?d?? ??s?a
  p?? pa???eta? ap? ???a µe e?d??? epe?e??as?a
  (?t?p?µa ? f??????t??s?).
• S??????eta? e?te ??a ep?t?ap???a ???s?,
  e?te st? µa?e????? ?a?
  t? ?a?a??p?ast???.
• ?????f??e? se d??f????? t?p??? ?a? µ??f??
  (??p?, a?at?sµ???, ?e??µ???)

• Its a solid, soft, oily substance produced
  by milk under special elaboration (beating or
  centrifugation).
• It is used for table use either in cooking
  or candy-making.
• It is found in various types and forms
  (fresh, salted, smooth).

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?a pa??t?Ice creams

• ???a? p???p???a p?????ta p?? p????pt??? ap?
  t? µ??? ??p?? ? s?µp????µ???? p?????? ???a?t?? µe
  ??µ??? f???t??, ????a?t???? ?a?
  a??µat???? ??s?e?, ???a??, a???, s?????ta ?a?
  t??? apa?a?t?t??? sta?e??p???t??.
• ??t? ? µ??a ???eta? ?a? µ??f?p??e?ta? se
  d??f????? s??d?asµ??? ?a? ?e?se??.

• They are complicated products made from
  mixture of fresh or condensed whole milk with
  fruit juices, sweeteners, aromatic flavors,
  sugar, eggs, chocolate and the necessary
  stabilizators.
• The whole paste is chilled and morphed in
  many combinations and flavors.

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?? ??a???t? - Yogurt
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G?a???t? 2 - e?sa????

• ?? ??a???t? e??a? ??a e?????st?, d??s?-st???
  ?a? ???e??? p????? ???a?t??, p??? d?µ?f???? st??
  ????da ed? ?a? a???e?.
• ?????? t? ?e?????
  e??????? µa??????a?.

• Yogurt is a pleasant and
  healthy milk product, very popular in Greece for
  ages.
• Many consider it as
  an elixir for longevity

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G?a???t? 3 - ?a?a?t???st???

• St?? ??s?a, t? ??a???t? e??a? ???a p??µ???,
  ?p?? ?a? t? t???.
• ? d?af??? e??a? ?t? t? ??a???t?, ?a???
  p??e?, pa?a??at? ??? t?? ???as?a t??
  ???a?t??.
• ?ts? ap??t? ?f? a??et?
  ?da?? ?a? ?e?s? f??s??a
  ?a? ???? ?????.
• ? p??? t?? se ?aµ???
  ?e?µ???as?a ?fe??eta? st? d??s?
  ??p???? ?a??????
  ßa?t???d???.

• Yogurt is, in fact, coagulated milk, the
  same with cheese.
• The difference is that yogurt, as it
  coagulate, holds all the moisture of the milk.
• So, it gets quite watery texture and fresh,
  a little sour taste.
• The coagulation under low temperature is
  due to the action of some bacillus.

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G?a???t? 4 - pa?ad?s?a??

• ?a pa?ad?s?a?? e??????? ??a???t?a
• pa?????ta? ap? p??ße?? ? a?e?ad??? ???a
• ????? p?? ?da?? ?f? ?a? ap? p??? µ?a
  ??st?µ?tat? p?tsa ap? ta ??pa??
• ????? t?a??? ?a? ????? ?e?s? ?a? ???a
  f?s??? ??pa??
• pa?????ta? ap? µe???e? eta??e?e?, a??? ?a? ap?
  p?????? µ?????? pa?a?????? t?? ???e pe??????.

• The traditional Greek yogurts
• are produced from sheeps or cows milk.
• have more watery texture and on
  the top there is a thin tasteful layer (crust),
  due to yogurts fats.
• they have harsh and sour taste and few natural
  fats.
• they are produced by small firms or small
  producers of every region.

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G?a???t? 5 - s??????a

• St?? µ??e? µa? ta pe??ss?te?a ??a???t?a
  ????? ?p?ste? s?ßa?? epe?e??as?a, t?s? st??
  eµf???s? ?s? ?a? t? ?e?s?, se s?µe?? p?? ta
  s?µe???? pa?d?? ?a ????? ?e??se? ? ?a? ?a µ??
  µp????? ?a a?e????? t?
  ?e?s? t?? pa?ad?s?a??? ??a???t???.
• ???s??t??? s?µp????µ??? ???µa
  ???a?t?? ?a? ?ts? ta s??????a
  ??a???t?a ap??t??? p??
  ?????? ?e?s?, a???
  ?a? p??? pe??ss?te?a ??pa??.
• S???? eµp???t????ta? µe ????a?t???? ?
  a??µat???? ??s?e?, f???ta, ?????? ?a?p???, a??µa
  ?a? µe ??µµ?t?a s?????ta?.

• In our days, most yogurts have been refined
  and modified in appearance and taste, so much
  that todays children have forgot or cannot
  stand the taste of a
  traditional yogurt.
• Concentrated milk cream is added to
  make them sweeter, but more fatty.
• Usually, they are enriched with sweeteners,
  aromatic flavors, fruits, dry nuts, even pieces
  of chocolate.

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G?a???t? 6 ??ept??? a??a

• Sa? t??f?, t? ??a???t? ?e??e?ta? ?s???? (?
  ?a? a??te?? se ??p??a s?µe?a) µe t? ???a ap? t?
  ?p??? p?????eta?.
• ???a? p??? p???s?? se ?????? p??te??e?, se
  ß?taµ??e?, se µ?ta??a ?a? ????st???e?a (e?d??? se
  asß?st??).
• ??e? ????te?e? ?e?µ?de? ap? t? ???a, 113
  ?e?µ?de? a?? 100 gr ??a t? pa?ad?s?a?? a?e?ad???,
  155 ??a t? pa?a-d?s?a?? p??ße?? ?a? 172 ??a t?
  s??????? st?a???st?.

• As a food, yogurt is considered
  equal (or even superior) to
  milk where it
  comes from.
• It is very rich in proteins,
  vitamins, metals and trace
  elements (specially
  calcium).
• It has less calories than
  milk (113 cal./100gr for the
  traditional
  cow-made yogurt, 155 for the traditional
  sheep-made and 172 for the modern skimmed one.

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G?a???t? 7 t??f? f??µa?? ?

• Yogurt, not unfairly, is considered
  food-medicine because
• it improves digestion and contributes to the well
  functioning of the intestine and generally to the
  digestive system.
• it protects against cancer of intestine
• it makes the immune system of man stronger

• Te??e?ta?, ??? ?d??a, t??f?-f??µa??
  ??at?
• d?e??????e? t?? p??? ?a? s?µß???e? st?? ?a??
  ?e?t?????a t?? e?t???? ?a? ?e????te?a t??
  pept???? s?st?µat??
• p??f???sse? ap? t?? ?a????? t?? e?t????
• ?s????p??e? t? a??s?p???t??? s?st?µa t?? a????p??

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G?a???t? 8 t??f? f??µa?? ?

• ???e? ??p??a ap? ta s?stat??? t?? ???a?t?? p??
  e?pepta ?a? p?? af?µ???-s?µa ap? t?? ???a??sµ?
• e??a? a?e?t? ?a? ap? ?s??? de? µp????? ?a
  ???????? t? ???a
• µe???e? t? ????ste????
• ? ?ata????s? ??a???t??? ep?ß???eta? ??a ?t?µa p??
  pa?????? a?t?ß??t??? (ta ?p??a ?atast??f??? t?
  ?????da t?? e?t????).

• it makes some of the ingredients of milk more
  digesting and easy to assimilate by the human
  organism
• it is accepted by those who cannot digest milk
• it reduces the level of cholesterol in blood
• it is necessary for persons who take antibiotics
  (whish destroy the flora of intestine)

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G?a???t? 9 ???se??

• ?? ??a???t? st?? ????da ?ata?a??-?eta? s??t?
  ? µe µ??? ?a? ?a??d?a.
• Se ???sµ??a e??????? fa??t? ???s?µ?p??e?ta?
  sa? µ?a e?af??? s??tsa ? s???de?e? p??ta µe ????
  ? p?te?.

In Greece, yogurt used to be eaten
alone or with honey and nuts.

• In some Greek dishes, yogurt is used as a
  light sauce or it accompanies rice meals or pies.
• Finally, its the basic ingredient in
  excellent fresh yogurt salads

?????, ap?te?e? ßas??? s?stat??? se ?p????e?
d??se??? sa??te?
29
G?a???t? 10 - t?at????

• ? p?? ???st? ??a???t?sa??ta st?? ????da e??a? t?
  t?at????.
• ??a?ate???µe t? ??a???t? µe t??µµ??? a??????,
  e?a???ad?, ??d?, ?????, d??sµ? ?a? a??et?
  ?e??µ??? s???d?.

• The most well-known yogurt salad in Greece is
  tzatzíki
• We mix yogurt with grinded cucumber, olive oil,
  vinegar, anitho, mint and plenty of
  pulverized garlic.

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G?a???t? 11 - ep??????

• ? e?af??? ?e?s? t??, ? ????? ??ept??? t?? a??a
  ?a? ?? e?e??et???? ??a t??
  ??e?a ?d??t?t?? t?? ?a??st??? t?
  ??a???t? ??a ???st? e?af?? ?e?µa, t? ?p???
  ?a?? e??a? ?a t? e?t????µe ???? st?
  ?a??µe???? µa? d?a?t??????, ?at? p??t?µ?s? ??a ?a
  ??e?s??µe t? µ??a µa?

• Its light taste, its high nourishing value and
  the beneficial properties for our health, make
  yogurt an excellent light meal, which
  is good to use in our daily
  diet, preferably when closing our day

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?a t???? - Cheeses
32
t???? 2

• ?? t??? (t???? sta a??a?a e???????)
  s???de?e? t?? ?????p? st?? p??e?a t?? p??? st? ??
  ap? ta pa????a?a ?????a.
• ? a?a?????? t?? ?ta? µ????? t??a?a ??p?te
  ??a? ß?s??? st?? ??at??? ???s?µ?p???se, ??a ?a
  µetaf??e? ???a, ??a d??e?? ft?a?µ??? ap?
  st?µa???? µ????? a?????.
• ?a ????µa p?? ?p???a? e?e?
  µ?sa ( p?t?? ) se s??d?asµ?
  µe t?? ?????
  ?e?µ???as?a,
  µet?t?e?a? t? ???a se t???.

• Cheese (tyros in ancient
  Greek) accompanies human beings
  in their
  existence on earth from very ancient times.
• Its discovery was by accident once a
  shepherd in the East used, in order to carry
  milk, a pot made of a small lambs stomach.
• The enzymes existing there (rennet) in
  combination to the high temperature, converted
  milk into cheese.

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?st???a t?????

• ? ?µ???? st?? ?d?sse?a pe?????fe? µe
  ?ept?µ??e?a t?? ß?s?? ?a? t?????µ?
  ?????pa ????f?µ?, ?a??? ?a? ta t?????a
  p?? ???µa?a? st? sp???? t??.
• St? a??a?? ??at??
  ß??s???µe p????? pe????af??
  t?? t????? t??
  ????da?.
• ? ????? t?? a??a?a?
  ????a? d???ete ???? af?e-
  ??µ??? sta t????.
• ? ???st?t???? ?a?
  ? ???s?????d?? ?d?sa?
  t?? p??te? s??ta??? ??a t?? pa?a???? t?????

• Homer in his Odyssey describes in detail
  the shepherd and cheese-maker Cyclope Poliphimus
  and the small cheeses ripening in his cave.
• In ancient Greek theatre we find many
  descriptions of cheese.
• In the market of ancient Athens (Agorá)
  existed a place dedicated to cheese.
• Later, Aristotle and Dioscouridis gave the
  first recipes for cheese-making

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?st???a t????? 2

• St? ??ß??, t? t??? (µa?? µe t? s?t??? ?a?
  t? ??µ?) a?af??eta? sa? d??? ?a??? f???a? ?a?
  f????e??a?.
• ?? ??µa??? ?p???a? sp??da???
  t?????µ?? ?a? f???? t?? t????? µe
  p??t?µ?s? sta ?ap??st? t????
  ?a? sta µ??µata µe
  a??µat??? ???ta,
  d?da?a? de st??? ?at?????? t??
  ?at??t?µ???? ????? t?? t?????µ?a.
• St?? ????p? t?? ?esa???a, se ??a s?ed?? ta
  µ??ast???a, ?? µ??a??? ?ft?a??a? t????.

• In the Bible, cheese (along with wheat and
  bread) is mentioned as a gift of good friendship
  and hospitality.
• Romans used to be great cheese-makers and
  friends of cheese with preference in smoked
  cheeses and blends with aromatic herbs. They
  taught the people of the occupied countries the
  art of cheese-making.
• In Medieval Europe, in all monasteries monks
  made cheeses.

35
?st???a t????? 3

• Sta ?????a t?? ???a?t???? a?t???at???a?,
  st?? e??????? ???? ? t?????µ?a ?ta? p???
  d?aded?µ???.
• ?at? t? d????e?a t?? ????????at?a? st??
  ????da, ? pa??d?s? s??e??st??e sta
  ß???? t?? ?pe???t???? ???a?
  ?a? t?? ??s???.
• St? ?e?s?stat? e??????? ???t?? sta t???
  t?? 19?? a?., µe?????
  t?????µ??, ?p?? ? ?a?µ??d?? ??µ?t???d?? ?a?
  a???te?a ?? ???????? ?a? ??????????d??,
  e?pa?de?sa? t??? ?????e? st?? t???? t??
  t?????µ?a?.

• In the days of Byzantine Empire, in Greek
  territory, cheese-making was very
  popular.
• During the 400 years Turkish occupation
  in Greece, the tradition
  continued on the mountains
  of Continental Greece and islands.
• In the newly consisting Greek state in the
  end of 19th century, great cheese-makers as
  Raymond Dimitriadis and later Zigouris and
  Polichronidis, trained young Greeks in the art of
  cheese-making.

36
?? e??a? t???

• ???? e??a? ??a p????? ???µa?s?? p??
  p?????eta? ap? t?? d?a????sµ? t?? ste?e??
  s?stat???? t?? ???a?t?? ap? t? µe?a??te??
  p?s?t?ta t?? ?e??? p?? pe????e?, µe t?? p??s????
  p?t??? (µ?a? ??s?a?
  p?? ???eta? ap?
  st?µa???? µ?????
  a?????) ? ??p??a?
  ?????? ??s?a?.
• ?? te???? p?????
  ??e? s?µpa?? µ??a, e??a?
  e??est? ?a? a??µat???,
  µp??e? de ?a d?at????e?
  ??a pe??ss?te?? ?????
  ap? t? ???a, ?????
  ?a ??se? ?a????? se
  ??ept??? s?stat???.

• Cheese is a product of aging which
  becomes from the separating of the milks solids
  from the most quantity of the contained water,
  helped by the adding of rennet (a natural
  substance made from little lambs
  stomach) or some sourish substance.
• The final product has a solid texture (with
  or no holes), is more tasteful and aromatic. It
  can be preserved for longer time than milk, no
  loosing at nutritive ingredients.

37
t? e??a? t? t???

• ?e???? t???? ?ata?a?????ta? f??s?a, ta
  pe??ss?te?a, ?µ??, ???µ????? ??a ?????? µ??e?
  ap??t??ta? ?ts? p???s??te?? ?e?s? ?a?
  ???µa.
• ?µ??, ? t?????µ?a e??a? µ?a t???? µe
  p???? µ?st??? p?? µa? d??e? ?a?µ?s?a,
  a??? ?a? t?s? d?af??et???
  µeta?? t???, t????.

• Some cheeses used to be eaten fresh, but
  most of them mature (ripen, age) for few months
  and so they get more rich flavor and aroma.
• Cheese making is an art with many
  secrets, which give us wonderful and different
  cheeses.

38
e??????? pa?a???? t?????

• St?? ????da t? p?s?st? t??
  ???a?t?? p?? t?????µe?ta? ?epe??? t? 50.
• ? s??????? et?s?a pa?a???? ?epe??? t???
  220.000 t?????.
• ?a? ??a a?t?, e??a? t?t??a ? a??p? t??
  ??????? ??a ta t????, p?? e?s????µe s?µa?t????
  p?s?t?te? ap? t?? ????p?.

• In Greece the percentage of milk turned
  into cheese is over 50.
• The total annual production goes up to
  220.000 tones.
• Nevertheless, the love of Greeks for cheese
  is such that we import great quantities from
  Europe.

39
?ata????s? t?????

• ?? ?????e? ?ata?a?????? p??? ap? 24 ????
  t????? t? ????? ?at? µ?s? ??? ?a? f?s???
  p???????ta? pa???sµ?a, µe de?te???? t??? G??????
• ?e?e?ta??? ?? ??p??e? µe µ???? 800 ??aµµ???a
  t? ?????!..
• Greeks eat up to 24 Kilos of cheese per year
  and of course come first in the world, before
  French
• Last come the Japanese with only 800 gr. per
  year!..

40
?.?.?. 1

• ? ????pa??? ???s?
• t? 1992 ??sp?se t?? ??? ?.?.?.
• ???state??µe??? ???µas?a? ?????e?s??
• ?a? ???se ?ts? ???µas?e? sta t????
  
• (a??? ?a? se ???a ?e?????? p?????ta ?a? t??f?µa),
• µe ?d?a?te?a ?a?a?t???st??? ?a? µe??d???
  pa?a?????
• p?? s??d???ta? µe t? ?e???af??? t??? p????e?s?.

• European Union in 1992 degrees the item P.D.O.
  
• and P.G.I. (Protected of Designation of Origin
  or
• of Geographical Indication) and so gave names
• at the European cheeses (and other agricultural
• products and foodstuffs) with special and
• unique characteristics and methods
• of production, which connect with
• each geographic origin.

41
?.?.?. 2

• So, E.U. tried to protect the local
  cheese-makers from imitations.
• A PDO-PGI cheese (for example Graviera of
  Naxos island) is produced and aged in a strictly
  defined geographic zone, becomes from the milk of
  animals of the same zone and the cheese-making
  is made with tradi-tional techniques in natural
  conditions.

• ?ts? p??sp???se ?a p??sta-te?se? t???
  t?p????? pa?a?????? ap? p?????ta-ap?µ?µ?se??.
• ??a t??? ?.?.?. (??a pa??- de??µa G?aß???a
  ?????) pa???eta? ?a? ???µ??e? se µ?a a?st???
  ?a????sµ??? ?e???af??? ????, p?????eta? ap? ???a
  ???? t?? ?d?a? pe?????? ?a? ? pa?as?e?? t??
  ???eta? µe pa?ad?s?a??? te?????? se f?s????
  s?????e?.

42
?.?.?. 3

• ? ?at?????s? t?? ???µas?a? e??a? ?d?a?te?a
  d?s???? d?ad??as?a, ??at? eµp?????ta? µe???a
  ??????µ??? s?µf?- ???ta d?af???? pe?????? ?a?
  ?????, t?s? st?? t?µ?a t?? pa?a?????, ?s?
  ?a? t?? eµp???a?).
• ?? 1996, µe t?? ?a????sµ? 1107 t??
  ????pa???? ???s??, 126 t???? t?? ????p?? t?? 15
  p??a? t?? ?a?a?t???sµ? ?.?.?., a??µes? t??? 37
  ?a?????, 30 ?ta???? ?a? 20 e???????

• The securing of the name is a very
  difficult thing, because huge financial interests
  (on production or on trade) from various regions
  and countries are existed.
• In 1996, with the European Unions
  regulation No 1107, 126 different
  cheese of Europe got the characterization
  PDO-PGI.
• Between them, they were 37 French, 30
  italians and 20 Greek cheeses

43
????pa??? t????

• St?? ????p? ??e?
• a?e?a???t?? ?? ???e?
• pa?????? p???? ?a?
• ?a?a?t???st??? t????
• se µe???? p??????a
• t?p?? ?a? ?e?se??,
• ?????? ap? ???a
• a?e??da?.
• ? Ga???a e??a? ? ???a
• µe ta pe??ss?te?a e?d?
• t????? ?a?
• a?t? p??
• d?aµ??f?se
• t? t??? st?
• s?µe???? t??
• µ??f?

• In Europe, all
• countries produce
• many and chara-
• cteristic cheeses in a
• large variation of types
• and flavors, basically
• from cows milk.
• France is
• the country with
• the most kinds
• of cheese
• and the
• country
• which gave
• todays form
• to cheese

44
?a e??????? t????

• ?a e??????? t???? ? ????da ??e? ?a ep?de??e?
  ?????? p???t?ta? t???? p?? pa?????ta? µe
  pa?ad?s?a?? t??p?, a??? ?a? µe s??????e?
  µe??d???. ?? ?e????s??µe, µ?a pe?????s? st??
  ?a?µast? ??sµ? t?? e???????? t?????

• Greek cheeses In Greece we have to show high
  quality cheeses produced with the traditional way
  and modern methods also. Lets start a tour in
  the wonderful world of Greek cheeses

45
?as??? - Kasseri
46
?as??? 2

• ?s??, t? pa?a??te?? e??????? t???, µa?? µe
  t? f?ta. G??eta? ap? p??ße?? ???a ? a??µ??? t??
  µe ?ats???s?? ?a? ???µ??e? ??a 3-4 µ??e?. ??e?
  ?µ?s????? s?µpa??? ? µe ???e? t??pe? s?µa,
  ?e?????t???? ???µa ?a? s????? pe??ß??µa.

• Maybe the oldest Greek cheese. It is made from
  sheeps milk or from its mixture with goats
  milk.
• It is usually aged (matured) for 3-4 months.
• It is a yellowish-white, semi-firm (semi-hard)
  cheese with a thin rind and solid interior (or
  with few holes).

47
?as??? 3

• ??e? apa??, ?????? ?e?s? ?a? e?????st? ???µa.
• ???s?µ?p??e?ta? sa? ep?t?ap???? (s???de?t??? ?
  ??e?t???), se s??t???t?, se p?tse?
  ?a? se fa??t?.
• S???de?e? t??e?a t?? µp??a ?a? ta ?e??? ??as??.

• It has a mild, sweet taste and a pleasant aroma
  (flavor).
• Kasseri is excellent as an appetizer, for
  sandwiches and pizzas as well as cooked
  dishes.
• It is a perfect accompaniment for beer and white
  wines.

48
?as??? 4

• ???µast? e??a? t? ?as??? ????? (?.?.?.) µe
  ?e?s? a??et? p?? p????t??? ?a? ?a?a?t???st???
  ???µa.

• The well-known Kasseri of Volos (PDO-PGI) has a
  more tangy (slightly piquant) taste and a
  characteristic flavor.

49
G?aß???a - Graviera
50
G?aß???a 2

• ?a???eta? ap? 100 p??ße?? ???a ? µ??? t?? µe
  e????st? ?ats???s??. ? ???µa?s? t?? d?a??e? 3-4
  µ??e?.

• From 100 sheeps milk (or with a few of goats
  milk). Its aging lasts for 3-4 months.

51
G?aß???a 3

• ??e? ??t??a ???s???t???? ???µa, s?????
  pe??ß??µa, ?a? s????? µ??a µe d??spa?te? t??pe?.
• ??e? p???s?a ?p??????, e?af?? a?at?sµ??? ?e?s?
  ?a? ???µa ß????? ?a? ????? ?a?p??.

• It has a hard golden brown rind and a firm pale
  yellow interior with well-spaced, medium size
  holes.
• Its taste is rich, sweet, lightly salty and
  nutlike flavor.

52
G?aß???a 4

• St? t?ap??? se?ß??eta? ?µ? (s??t? ? µe
  f???ta), s???de?e? p??ta ??eat????, s?µµet??e?
  sta s??f??, t?? p?te? ?a? ta ??µa????.

• It is a great all-purpose cheese which is used to
  eat out of hand as well as in a panoply of cooked
  dishes including soufflés, pies and pasta.

53
G?aß???a 5

• ??? ta???????? µest? p???s?a ?e??? ? ?p?a
  ??????a ??as??.

• It pairs nicely with rich white or mild red wines.

54
?efa??t??? - Kefalotiri
55
?efa??t??? 2

• S????? ?a? ???? t??? µe a?µ??? ?a? ?d?a?te?a
  p????t??? ?e?s?. ?p? p??ße?? ? µ??? t?? µe
  ?ats???s?? ???a.
• ??e? ?p??e??? µ??a µe t??p???e? ?a? s?????
  pe??ß??µa.

• Made from sheeps milk or from its mixture
  with goats milk. It is a hard dry cheese with a
  hard rind and particularly salty, pungent
  (tangy), flavor.
• Its interior is whitish, solid with tiny holes.

56
?efa??t??? 3

• ???s?µ?p??e?ta? s?????? t??µµ??? se ??µa????,
  se ??µµ?t?a st?? p?te?, t??a??t?
  sa?a????, a??µa ?a?
  ep?t?ap????. S???de?e? t? ????, t? ts?p????,
  ?a??? ?a? ta ??????a ? ta d??at? ?e??? ??as??.

• Its primarily used for grating (pasta),
  but it can also be used in
  pies or served raw or fried
  (saganaki) as an appetizer. It accompanies
  ouzo, tsipouro, red or strong white
  wines.

57
?efa????aß???a - Kefalograviera
58
?efa????aß???a 2

• ?a???eta? ap? p??ße?? ???a ? µe a??µe??? t??
  µe e????st? ?ats???s??. O??µ??e? se 3
  µ??e?.

• It is made from sheeps milk or from its mixture
  with few goats milk and ages for 3-4
  months.

59
?efa????aß???a 3

• ?µ?s????? t??? µe ???µa ?p??e????a?a?? ?a?
  s?µpa?? µ??a µe t??pe?. ? ?e?s? t?? e??a?
  p????t???, a??et? a?µ??? ?a? t? ???µ? t??
  p???s??.

• It is a semi-firm (semi-hard) cheese with a pale
  yellow color and solid interior full of holes. It
  has tangy, piquant, quite salty taste and rich
  aroma.

60
?efa????aß???a 4

• Se?ß??eta? ?µ? st? t?ap???, t??µµ??? se ??µa????
  ? ??µµa-t?ast? se p?te? ?a? fa??t?, e?? ???e?
  ?p????a sa?a????a. ???e? a?µ????? µe ???????
  ??as?, ???? ? ts?p????.

• It is served as an appetizer, grated at pasta
  or cut in pieces into pies and meals. It
  makes excellent fried saganaki. It is good with
  red wine, ouzo and tsipouro.

61
??????a 1

• ?e??? t??? µe p???s?a ?f??µ??? ?e?s?
  p?? ?????f??e? se d?? t?p???, µa?a?? (f??s??a)
  ?a? ?e?? (a?at?sµ???) ??a t????µ?.

??????a
Myzithra

• white cheese with rich salty
  flavor.
• In two types, soft (fresh) and dry (salted) for
  grating .

62
????µ?????a

• ????µ?????a ???t??
• ??a pa?a??a?? t?? µ?????a? p?? pa???eta?
  µ??? st?? ???t?.
• ?sp?? t??? µe a???f?d? se
  ??????? ?f? ?a? ??t??a ????? ?e?s?.
• ?? s??a?t?µe s???? p??? se pa??µ?d? ?a
  s???de?e? t?? ???t??? ?a??.

• Xinomyzithra of Crete
• A variation of myzithra made in Crete.
  Granulated, creamy white cheese with very sour
  flavor.
• It is used over crackers accompanied raki
  (the Cretan strong white spirit like tsipouro).

63
????t???? 1
????t????

• f??s?? ?e??? t??? ap?
  p??ße?? ? ??d??? t????a?a (?t? µ??e? ap? t?
  st?????sµa, ft??? se ??pa??) µe p??s???? f??s???
  p?????? ???a?t?? ? ???µa?.

Anthotyros

• fresh, white cheese made
  from whey (the -poor in fat- remain of
  milks straining) with the addition of fresh
  whole milk or cream.

64
????t???? 2

• ??e? e????st? a??t? ?a? de? ??e???eta? ???µa?s?.
  ?ata?a???eta? f??s??. S?µµet??e? se p?t???a,
  a??µa ?a? se ?????. S???? s???de?eta? µe µ???.
  S??d???eta? a?µ????? µe e?af?? ?e??? ? ????
  ??as??.

• It has a few of salt and it does not need to
  aged. It is eaten fresh. With
  anthotyros we make small pies and sweets. It is
  great with honey and pairs nicely with light
  white or rose wines.

65
?at??? ??µ????

• ?at??? ??µ???? ?e??? µa?a?? t??? µe apa??, ????
  ?e?s? ap? ?ats???s?? ?????? ???a. ????eta? p???
  se ?aß???d?sµ??? ??µ? ? s???de?e? ??t? ???ata.

• Katiki white, soft cheese with yogurt-like
  texture, made from goats milk. Mild and slightly
  sour flavor. Perfect on grilled bread or with
  broiled meat dishes.

66
Ga??t???

• Ga??t??? ?a?a??, a???f?de? t???, sa? ??a???t?.
  
• ? ?e?s? t?? e??a? ?????, p????t???, a??et?
  a?µ???
• ?a? ??e? ??t??? ???µa. ?p?t?ap???? ? se
  p?te?.

• Galotyri soft, creamy cheese, like yogurt.
• It has strong flavor and sour, piquant, quite
  salty taste. It is used as an appetizer or for
  making pies.

67
??eßat?

• ??eßat? µa?a??, a???f?de?, ?e??? t??? ap?
  p??ße?? ? ?ats???s?? ???a. ??e? f??s??a, d??se??,
  e?af?? a?µ??? ?a? ?p????? ?e?s?. ?da???? p??? se
  ?aß???d?sµ??? ??µ?.

• Anevato soft, creamy white cheese from sheeps
  or goats milk. It has fresh, lightly salty and
  sour taste. Delicious on grilled bread.

68
??pa??st?

• ??pa??st? ?e???-???, ??eµ?de? (se µ??????
  ???????) t???, p??? p????t???, p?pe??t? ?a?
  a?µ???. ??a??et??? ??e?t??? ?a? ßas??? s?stat???
  se t???sa??te?.

• Kopanisti white-pinkish creamy cheese with
  granular texture. It has very sharp, spicy and
  salty flavor. It is an exceptional appetizer and
  a basic ingredient in cheese salads.

69
?a?????

• ?a????? f??s?? µa?a?? ?e??? t??? ?????
  pe??ß??µa. ?e? ??e???eta? ???µa?s?.
  ??e? d??se??,
  p???s?a, ??pa?? ?e?s? ?a? ???µa ???a?t??.

• Manouri fresh, semi-soft, rindless, white
  cheese which does not need to ripen (age).
  It has cool but rich,
  buttery taste with milk flavor.

70
?ad?t??? ??t??????

• ?ad?t??? ??t?????? ??e? p???s?a, ??pa?? ?a?
  p????t??? ?e?s?. ?a???eta? µ??? st? ??t????? ?a?
  se?ß??eta? s??t? ? se sa??te? ?a? fa??t?.

• Ladotyri Mytilinis It has rich, fatty and
  piquant taste. It is produced only in Mytilini
  island and served alone or in salads and other
  dishes.

71
F??µa??a ?????ßa?

• F??µa??a ?????ßa? ??t????p? ?µ?s????? t??? µe
  p????t??? ?e?s?, e?ast??? ?f? ?a? ?????d????
  s??µa. ????eta? ?????? t??a??t? ? ??t? sß?sµ???
  µe ?eµ???.

• Formaela Yellowish semi-firm cheese with tangy
  (pungent) taste. It has a cylindrical shape and
  elastic texture. It is served mainly fried or
  grilled with lemon.

72
??e?ad??? t????Cows milk cheeses

• ?a t???? ap? ???a a?e??da? e??a? ????te??
  d?aded?µ??a st?? ????da.
• Ost?s?, t?s? st?? ?pe???t??? ????da, ?s?
  ?a? sta ??s?? µa? t?????µ???ta? µe???? ?a?µ?s?a
  ??t???a t????

• Cows milk cheeses are not so popular in
  Greece.
• However, in continental Greece, as well as
  in our islands some wonderful yellow cheeses are
  produced

73
?ets?ß??e

• ?ets?ß??e ?ap??st? ??t???? t??? µe e?ast???
  ?f? ?a? p??? p????t??? ?e?s?. ?a???eta? µ??? st??
  pe????? t?? ?ets?ß?? st?? ?pe???.

• Metsovone Smoked yellow cheese with elastic
  texture and very tangy taste. It is produced only
  at Metsovo, Epirus region.

74
Sa? ??????, G?aß???a ?????

• Sa? ?????? San Michali Syrou
• ?a???eta? ap???e?st??? st? S???, ??e?
  p????t???, ?eµ?t?, ß??t???t? ?e?s?.
  Unique product of Syros
• island, with
  spicy, whole
• buttery taste.

• G?aß???a ?????
• Graviera Naxou ??e? ???s???t???? ???µa ?a?
  ?ept?, a??? ?eµ?t? ?e?s? ß??t????. With golden
  color and mild but whole buttery taste. Product
  of Naxos island.

75
???a e??????? t????

• ??t?? ap? ta pa?ap??? t????, st?? ????da
  pa?????ta?, se µ???? ? µe?a??te?? ???µa?a, p???
  ap? 300 e?d? t?????.
• ???e pe????? t?? ???a? ??e? ?a pa???s??se?
  ?a?µ?s?a pa?ad?s?a?? t???? p?? t? ?a?a?t???????.
• Ost?s?, t? t??? p?? a?t?-p??s?pe?e? t??
  ????da s ??? t?? ??sµ? e??a? ??a

• Expect the previous cheeses, in Greece are
  produced, in sort or bigger scale, up to 300
  kinds of cheese.
• Every region of the country has wonderful
  traditional cheeses to present.
• But the cheese which represents Greece in
  all over the world is the following

76
F?ta 1

• F?ta , t? t??? t?? ????da?

• Feta the cheese of
  Greece

77
F?ta 2

• ? f?ta e??a? t? t??? p?? ?ata?a???eta? st?
  ???a µa? pe??ss?te?? ap? ??a t ???a, se p?s?st?
  40 t?? s???????? ?ata????s??.
• ??t? s?µa??e? ?t? ? µ?s?? ?????a? t??e?
  pe??p?? 10 µe 12 ???? f?ta? t? ?????.

• Feta is the cheese mostly consumed in our
  country in 40 of total cheese consummation.
• This means that each Greek eats around
  10-12 kilos of feta per year.

78
F?ta 3 - pa?as?e??
? f?ta ft????eta? ap? p??ße?? ???a ? µe??µa
t?? µe ?ats???s?? (??? 30). ???a? ??a
?e??? f??s?? t??? p?? ?atas?e???eta? se µe???a
tet?????a ? t?????a ??µµ?t?a ?a? s??t??e?ta? µ?sa
se ??µ?. ?ts? d?at??e? ??? t? f?es??da ?a?
t?? ???t?t? t??, pa?? t?? ???µa?s?.
Feta is produced from sheeps milk or from
its mixture with goats milk (30 max). Its
a white fresh cheese which is formed in big
square or triangle pieces. It is aged and
conserved in brine (saltness) and this is the
reason that feta keeps its freshness and sourness.
79
F?ta 2 - ?a?a?t???st???

• ??e? ?a?a?? ?e??? ???µa,
  µ????? t??pe?
• st? µ??a t?? ?a? de? ??e?
  pe??ß??µa.
• ? f?ta e??a? t??? µ?t??a? ?
  µ????? s?????-
• t?ta?, a?????a µe t?? ?????
  ???µa?s?? ?a? t?? pe????? pa?a????? t??.
• ?e????e? pe??p??
  19 ??pa??, ??? 2 a??t?
• ?a? ??? 56 ???as?a.

• Feta has a snow-white
  color, small holes and no rind.
• It is a semi-firm or softer cheese,
  depending from
• the aging time and the
  productions territory.
• It contains about 19
  fat,
• max 2 salt
• and max 56 moisture.

80
F?ta 4 ?e?s?, ???µa

• ??e? d??se??, p???s?a, e?????sta ????? ?a?
  p?pe??t? ?e?s? µe ??t??? t?? a?s??s? ß??t????.

• It has fresh, rich, pleasantly sour and pepper
  like taste and a strong feeling of butter.

81
F?ta 5 (???t??) pe?????? pa?a?????

• ? f?ta pa???eta? se ??e? s?ed?? t?? pe??????
  t?? ????da? µe p????? d?af???p???se?? st? s??µa,
  t?? ?f? ?a? t? ?e?s?. ???µast?? ?? f?te?
  ?a??ass??, ???t??, ?a???d????, ??ass??a? ?a?
  ???e?.

• Feta cheese is produced almost in all the Greek
  territory with a lot of variations in shape,
  texture and flavor. ( Parnassou,
  Chalkidikis, Elatis, Elassonas and others).

82
F?ta 5 ??µ????

• St?? pe????? µa? pa???eta? ? ???µast? F?ta
  ??µ???? (?.?.?.) µe e?????sta ????? ?e?s? ?a?
  ???µa a?µ??a?.

• In our prefecture (Magnesia) is produced the
  famous Feta of Almyros (PDO-PGI), a
  cheese with pleasantly sour taste and
  flavor of saltiness.

83
?d?a?te?e? pa?a??a??? t?? f?ta? Special
variations of feta?a?a???? ??µ???

• ?a?a???? ??µ???
• ?e???, µa?a??, t??? µe a??et? p????t??? ?e?s?.
  ?a???eta? µ??? st? ??µ?? ?a? ???µ??e? µ?sa se
  µ???? ?a?a????a µe ??µ?.

• Kalathaki soft white (feta-style) cheese
  with quite piquant flavor. It is produced only at
  Lymnos island and ripens (ages) into small
  baskets full of brine.

84
Sf??a - ?p?t???

• Sf??a ? f?ta t?? f?t??? ??µ???, p????t???,
  s????? t??? p?? pa???eta? st?? ?ess???a.
• Sfela a hard cheese with salty, spicy taste,
  known as feta of fire. Unique product of
  Messinia, Peloponnesus region.

• ?p?t??? ?a???eta?
• st? ?a?ed???a ?a?
  t? ???µ?
• t?? s?µa??e?
  st???.
• ?e ?d?a?te?a
  a?µ??? ?e?s?
• ?a? ?aµ???
  ??pa??. Se?ß??eta?
• ??t? st? s???a ?
  sa?a????.
• ?atzos It is produced
• at Macedonia region and its name means
  sheepfold.
• It has particular salty flavor and low fat.
• Served broiled or fried (saganaki).

85
? f?ta st? t?ap??? ?a? a????

• ? f?ta ??e? p??ta µ?a ??s? st? ?a??µe????
  e??????? t?ap???.
• ? f?µ?sµ??? ?????t??? sa??ta ??e?
  ?p?sd?p?te f?ta.
• ?? pe??f?µe? pa?ad?s?a??? p?te? ?????ta?
  ?????? µe f?ta.

• Feta has always a place on every day's
  Greek table.
• The famous Greek salad contents feta
  anyway.
• The well-known Greek traditional
  pies are made primarily with feta.

86
F?ta ?a? ??as?

• S???de?e? ????a t?
  ?ets??a, ?e??? ? µa?a??
  ??????a ??as??, a??? ?a? t?? µp??a.

• Feta cheese accompanies perfectly retsina
  (a traditional Greek white
  wine with pines resin), white
  or soft red wines
  and also beer.

87
?a?a???? t?? f?ta?Fetas production

• St?? a??? s?????eta? t? ???a st?? ?at?
  t?p??? ?t???t??f???? µ???de?, µetaf??eta? µe
  ???e?a sta e???st?s?a ???a?t?? ?a? ap????e?eta?
  se e?d??? s??? p?? ?????ta?.

• First is the milking in the livestock units,
  then the milk carried by fridge trucks to the
  milk factories and stored in special tanks which
  are chilled.

88
pa?a???? f?ta? 2

• ???????e? ? paste???s? t?? ???a?t?? st???
  68?C ??a 10 ?ept?.
• ???eta? st??? 33?C ?a? p??st??e?ta?
  ?a??????e?e? ??a???t?? ? p?t??.
• ?et? ap? 1 ??a teµa???eta? se ??ß??? ?a?
  µetaf??eta? se ?a???p?a µe t??pe?, ?p??
  st?a????eta?, ?ste ?a f??e? t? t????a?a.

• Then follows the pasteurizing of milk in
  around 68oC for 10 min.
• It is then chilled in 33oC and
  they add yogurt
  cultivations or
  rennet.
• After 1 hour it is cut into
  cubes and
  transferred to molds
  for forming. These molds have
  holes for milks
  straining, so as
  cheese becomes free of whey.

89
?a?a???? f?ta? 3

• ???st??eta? a??t?, p?? d?a sa? s??t???t???,
  ße?t???e? t? ?e?s?, ep?ta???e? t?? ap?st?????s?
  t?? t??????a?t??, ß???? st? s??????s? ?a? t??
  ???µa?s? t?? t?????.
• ??at??e?ta? ??a 2 µ??e? se
  ???aµ? µe ?e?µ???as?a
  16-18?C.

NaCl

• Salt is added, which acts as a preservative,
  improves the taste, accelerates the wheys
  draining and helps in the hardening and ripening
  of cheese.
• It is stored in a cooling room of 16-18?C
  for 2 days.

90
?a?a???? f?ta? 4

• ???????e? t? ßa????asµa se ?????a
  ßa????a ? µeta????? d??e?a ?a?
  p??st??eta? ??µ? se
  p?s?st? 5 ??a 10 µ??e?.
• ?????, ta t???? a?apa???ta? se ???aµ?
  ????? (5?C) µ???? ?a
  s?µp???????? 2 µ??e?.
• ??te ? f?ta e??a? ?t??µ? ??a ?ata????s?.
• ??at??e?ta? se ??µ? µ???? ?a ft?se? st??
  ?ata?a??t? ? s?s?e?asµ??? (p?ast??? d??e?? µe
  ??µ? ? ?e?? a????).

• ?he following step is the placement in
  wooden barrels or metal tanks and brine is added
  in 5 for 10 days.
• Finally, the cheeses rest in a freezer
  compartment (5?C) until 2 months have completed.
• From then, feta is ready for consummation.
• It is preserved into brine until it reaches
  to the consumer or in a
  package (box with brine or
  vacuum).

91
? µ??? t?? f?ta?The battle of Feta

• ?e????? ????ß?? ???eta? ta te?e?ta?a
  ?????a ??a t? ???µa F???.
• ???a? t?t??a ? ep?t???a ?a? ?
  µ??ad???t?ta t?? f?ta?, p?? e??a? ep?µe?? ?a
  ?????? p????? p??sp??e?e? a?t???af??, a??? ?a?
  sfete??sµ?? t?? ???µat??.

• A big debate is
  done, lately, for the name of FETA.
• Is such the success and the singularity of
  feta, that was expected to exist many efforts to
  copy it and appropriate to themselves the name.

92
???? f?ta? 2

• The name feta is patented as a Greek
  cheese Protected of Designation of
  Origin with the E.U. regulation Nr. 1107 /1996.
• Later, this verdict was recalled for
  typical reasons, due to the objection of other
  European dairy farmers, who were producing
  imitations of Greek feta.

• ?? ???µa f?ta ?at????????e
  sa? ??a e??????? t??? ???state??µe??? ???µas?a?
  ?????e?s?? µe t?? ?a????sµ? 1107 t?? ?.?. t??
  1996.
• ????te?a, ?µ??, ?p???e a????t??? ap?fas? ??a
  ?a?a?? t?p????? ??????, µet? t??
  a?t?d?as? pa?a????? ????? e???pa???? ????? p??
  pa?as?e?a?a? ap?µ?µ?se?? t?? e???????? f?ta?.

93
???? f?ta? 3

• ??? ??t?ß?? t?? 2002 ? f?ta ?a?????e
  e??????? ??a de?te?? f???, af?? ap?de?????e
  µe?a??p?epa ? e???????t?t? t??.
• Ost?s?, de? ??e? staµat?se? a??µa ?
  d?e?d???s? ap? ???e? p?? pa?????? ?sp?a t????
  ??µ??, ta ?p??a ?µ?? se ?aµ?? pe??pt?s? de?
  µp????? ?a ?a?a?t???s???? f?ta

• In October 2002, feta becomes Greek
  again, as its Greek origin is magnificently
  approved.
• But the claim has not stopped from other
  countries which produced
  white brined cheeses,
  which,anyway, cannot be characterized as feta

94
???? f?ta? 4

• ? a??e?t??? e??????? f?ta pa???eta? µe
  ???sµ??? te???????a ap? ?t?p?? a???p??ße?? ???a,
  ???µ??e? ??a 2 µ??e? ?a? d?at??e?ta? se ??µ?.
• ?a ???a ?sp?a t????
  (e?de??µ???? ?a??? p???t?ta?) e??a? ap? a?e?ad???
  ???a ?a?, pa?? t?? ??µ???? p??s???e?,
  de? µp????? ?a p??s??s??? ta ?d?a?te?a
  ?a?a?t???st??? t?? p?a?µat???? f?ta?.

• The authentic Greek feta is made from
  sheeps and goats milk with
  concrete techniques, it is aged
  for 2 months and preserved always in brine.
• The other (possibly of good quality) white
  cheeses are made from cows milk
  and, in spite of the
  chemical adding, they cannot approach the special
  characteristics of the real feta.

95
???? f?ta? 5

• According to many reports, feta is produced
  in Greece even for the antiquity.
• Other Balkan countries used to make brined
  cheeses (familiar to feta) for ages, but they
  used their own names for them, not feta.
• The countries of North Europe began to
  produce them from 1970 and later, only for
  exporting.

• ?e ß?s? p????? ß?ß?????af???? a?af?-???, ?
  f?ta pa???eta? st?? ????da ap? t??? a??a????
  ??????? a??µa.
• Ge?t?????? ???e? t?? ?a??a???? pa?????? ep?
  a???e? t???? ??µ?? ap? a???p??ße?? ???a, ??a ta
  ?p??a ?µ??, ???s?µ?-p????? d??? t??? ???µata.
• ?? ???e? t?? ???e?a? ????p?? ????sa? ?a ta
  pa?????? ap? t? 1970 ?a? µet?, ap???e?st???
  ??a e?a????.

96
???? f?ta? 6

• ??e??e? a????? p?? ????a? se d??f??e? ???e?
  t?? ?.?. ap?de??a? ?t? ?? ?ata?a??t??
  t?? ????p?? ?e????? t?? f?ta,
  e??????? t???.
• ?? ?d?? p?ste?e? ?a? ? ?p?-st?µ????? ?p?t??p?
  t?? ?.?.
• ?? 95 t?? e???????? pa?a????? f?ta?
  ?ata?a-???eta? ap? t??? ?d???? t??? ?????e?,
  p???µa p?? de???e? t??? desµ??? t?? t????? a?t??
  µe t?? d?at??f???? s????e??? µa?.
• ?? ??t????? ????? ????? ???s?µ?p????? st?
  d?a?t?-????? t???, pa?ad?s?a??, ?????? t?p???
  t?????, ??? t???? ??µ??.

• Market research made in several countries
  of the E.U. points that European the
  costumers and the E.U. Scientific Committee as
  well, believe that feta is a
  Greek cheese.
• The 95 of the Greek fetas production is
  consumed by the Greeks themselves, showing the
  bonds between feta and their nutrition habits.
• The inhabitants of other countries use in
  their diet traditionally other kinds of cheese,
  not brined cheeses.

97
???? f?ta? 7

• St? s??e?d?s? t?? ??????? ? f?ta ap?te?e?
  ??a pa?ad?s?a??, µ??ad???, aµ???? e???????
  p????? ?a? ?? ap?pe??e?
  p?ast????f?s?? t?? (??a ??????µ????? ?a? µ???
  ??????) ?a p?ft??? p??ta st? ?e??

• In Greeks conscience, feta is a traditional,
  unique, pure Greek product and all
  the attempts for its forgery (for financial
  reasons only) will be rejected

98
?? t??? sta e???????
fa??t?Cheese in Greek meals
99
Fa??t? 2 p?te?

• ?? ??st?µe? e???????? p?te? (µe p??t? t??
  ???µast? t???p?ta) pe??????? s?ed?? p??ta ??a ?
  pe??ss?te?a t????.
• ??? s???? ???s?µ?p?????ta? ? f?ta, t?
  ?efa??t???, ? ?efa????aß???a ?a? t?
  ?as???.

• The delicious Greek pies
  (firstly the well-known tyrópita (cheese-pie)
  contain almost always one or more
  kinds of cheese.
• The most common are feta, kefalotyri,
  kefalograviera and kasseri.

100
Fa??t? 3 - ??µ???a

• ????at? µ?????a ?a? a???t??? s??a?t?µe se
  p?t???a ?a? p??? sepa??µ?d?a ?
  ??µ???a.
• ?a ??eµ?d? t???? ft???????
  ??st?µe? p????t??e? t???sa??te?.

• We meet saltless myzithra and
  anthotyros in small pies and as tops on bread
  and crackers.
• Cream cheeses make delicious spicy cheese
  salads.

101
Fa??t? 3 - sa?a????

• ?? sa?a????
• ?????t???? µe???, ?da????? ??a ??as? ?
  ts?p????.
• ??a s????? ? ?µ?s????? t???, ?p?? f?ta,
  µp?t???, ?efa????aß???a ? ?efa??t???, t??a???eta?
  se ??d? e???? ?a? st? t???? sß??eta? µe ?eµ???.

• The Greek saganaki
• Spicy appetizer, ideal for wine or
  tsipouro (the traditional
  white strong Greek spirit).
• It is a hard or semi-hard cheese (feta,
  batzos, kefalograviera, kefalotyri) fried and
  seasoned with lemon juice.

102
Fa??t? 4 - ??µa????

• ??a? ap? t??? d?µ?f???ste???? s??d?asµ??? (???
  µ??? st?? ????da) e??a? t? t??? µe ta ??µa????.
• ?a p?? s????? t???? t??ß??ta? p??? se µa?a????a ?
  ????p?te?, ????a????, e?? ta p?? µa?a??
  ?eµ????? ?a?e????a ? ?a????a

• One of the most popular combinations (not
  only in Greece) is pasta cheese.
• Hard cheeses are consumed grated and the
  softer ones are used as a filling

103
Fa??t? 5 past?ts??

• sa? ??µ?s? ? ep??????? se p???? ??st?µa
  e??????? p??ta.

• as a filling or cover at many delicious
  Greek dishes.

104
Fa??t? 6 p?te ta t??µe

• St?? ????da t? t??? t???eta? ??e? t?? ??e?
  t?? ?µ??a? st? p?????, st? ?e?µa, st? de?p??,
  sa? ep?d??p??, sa? ??e?t???, µe ???ata, µe
  ?a?a????, µe ?sp??a, a??µ? ?a? µe f???ta
• Se a?t??es? µe ???e? ???e?, t? t???
  e??a? s?ed?? apa?a?t?t? ?a? µe t? ?????? p??t?

• In Greece, cheese
  is eaten in all meals during a day
  at breakfast, at launch, at dinner, as
  an appetizer, with meat dishes, vegetables,
  legumes, even with fruits
• In contrast with other countries, the cheese
  is almost indispensable with the main course

105
ep??????

• ????f????, ???p??, a??? ?a?
  ?e????te?a ??t?e?? t?? ?a?a?t???µ????
  ?? ?????e?, µe paµp??a?e?
  pa?ad?se?? ?a? µ?a a??????e?t? p??????a
  p?????t??, µ??ad???? st?? ??sµ?

• Cheese eaters, but generally
  fans of dairy products, Greeks
  have very old traditions and
  an enviable variety of products, unique in the
  world

106

• ???a??st??µe t??? ?a????t?? µa? t?? t?µ?a
  ??µ???? ?a ????? ?e????ta, ?a
  ????a?? G?a??????,
  ?. ??µ?t?? Sta??p????, ?. ??µ?t?? ??aµpat??
  ?a? ?. ??µ?t?? ?e??t?a?? ??a t??
  ep?st?µ?????? ???se?? p?? µa?
  pa?e??a? ?a? t?? ??s?ast??? s??e?sf??? t???
  st?? e??as?a a?t?.
• ????t?µ? ?ta? ? ß???e?a t?? ?a????t? t?? ????????
  ?. G????? Ge???at??
  st? µet?f?as? t?? ?e?µ????

• We want to thank our teachers of the Chemical
  Section Ms. Eleni Regouta,
  Ms. Kyriaki Giannouli,
  Mr. Dimitris Stathopoulos, Mr.
  Dimitris Arabatzis and
  Mr. Dimitris Melitzanas for their
  scientific knowledge they gave us and for their
  essential contribution
  in this project.
• Valuable was the help of our teacher of
  English Mr. John
  Georgatzis in texts translation

107
?µ?da e??as?a?

• ? ?µ?da e??as?a?
• ??????? ???ts????????, ??