By and large, the Greeks favour sheep and goat milk cheeses. So much so that it is really surprising when you find a spectacular cow’s milk cheese like San Michali.
Where does San Michali come from?
San Michali is a cow’s milk pressed uncooked cheese hailing from a small village on the island of Syros aptly called San Michalis. Over time, this village has become well-known for its production of San Michali cheese. To this day, local farmers make this hard cheese using a traditional recipe that dates back to the 1960’s.
How is San Michali made?
When making the cheese, the farmers use partly skimmed, pasteurised cow’s milk. The cows on the island are exclusively grass fed and this ensures the quality and consistency of their milk. After coagulating with rennet, the cheesemaker transfers the curds to cheese moulds for pressing. Finally, they salt the formed cheese in brine and mature them for a minimum of four months.
The end result is a hard cheese with a dense ivory-coloured paste and a natural rind. Due to its appearance and texture, the locals refer to this gorgeous local cheese as the Parmesan of Syros. Moreover, the cheese has a pleasant aroma that is reminiscent of hazelnuts. And a buttery and savoury flavour with a hint of spice.
How to serve San Michali
Unsurprisingly, this cheese is good enough to be served on a cheese platter. However, the locals love to cook with it in recipes such as omelettes, soufflés and casseroles.
Thank you for reading
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