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Cheese from Greece, Arachova on Mount Parnassus
A semi-hard cheese from the mountain village of Arachova, made from goat milk, sheep milk or both. The curd is set for about two hours, then cooked in its moulds in hot whey twice, at 60 °C and then at 75–80 °C, salted and dried for five days.
| Goat milk, sheep milk or a mix of the two | [formaella-sum] |
| Whey, heated, for cooking the cheese in its moulds | [formaella-sum] |
| Salt | [formaella-sum] |
Total time across the recorded steps: 5.2 days
What changes: The goat or sheep milk sets at about 32 °C over two hours
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A semi-hard cheese from the mountain village of Arachova, made from goat milk, sheep milk or both. The curd is set for about two hours, then cooked in its moulds in hot whey twice, at 60 °C and then at 75–80 °C, salted and dried for five days. Made in 6 steps over 5.2 days. The longest step, finish drying on shelves, takes 4 days (Application for registration). Wild lactic acid bacteria isolated from Formaella and three other Greek cheeses (Kopanisti, Feta, Mana); mesophilic lactobacilli were the most abundant group across the four cheeses does most of the fermenting.
| Main step | 4 daysSet[formaella-sum] | Finish drying on shelves |
|---|---|---|
| Temperature | 32 °CSet[formaella-sum] | Set the milk |
The specification has the filled moulds dipped in whey twice, first at 60 °C and then at 75–80 °C, before salting, and the cheese dries for about five days (24 hours in the moulds, 4 days on shelves). The same sheet says maturation takes place in facilities inside the area.
The cheese is cooked for an hour in whey at 75–80 °C before salting.
Every number is labelled with how it is known. How this atlas is made
The specification says it has been made in the mountain area of Arachova for at least a century and is liked by visitors to Delphi and the Parnassus ski area. Commission Regulation (EC) No 1107/96 of 12 June 1996 (OJ L 148, 21.6.1996) registered the name as a PDO.
