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.