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Cheese from Greece, island of Tinos
A Tinos cheese ripened inside a dried, hollowed gourd (kariki). The cheese is layered with coarse salt, pressed down to remove all the air and sealed airtight in the gourd, where it matures for months. The maker says this lets fungal spores do their job. Sampled cheese was yellow, hard on the outside and soft inside.
| Cheese, layered with coarse salt | [ggg-roungeri] |
| A dried gourd (calabash), its top cut off and inside emptied | [ggg-roungeri][salakidou2021] |
Total time across the recorded steps: 40 days – 7 months
What changes: Starting material: a dried gourd with its top cut off and its inside emptied
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 Tinos cheese ripened inside a dried, hollowed gourd (kariki). The cheese is layered with coarse salt, pressed down to remove all the air and sealed airtight in the gourd, where it matures for months. The maker says this lets fungal spores do their job. Sampled cheese was yellow, hard on the outside and soft inside. Made in 4 steps over 40 days – 7 months. The longest step, ripen in the gourd, takes 40 days – 7 months (Pappa E.C 2023).
| Main step | 40 days – 7 monthsReported[pappa2023][ggg-roungeri][salakidou2021] | Ripen in the gourd |
|---|---|---|
| Acidity | pH 5.6Measured[pappa2023] | Ripen in the gourd |
Ripened sealed inside a dried gourd instead of an animal skin or a crock, which shapes the cheese and, in the maker's words, lets fungal spores do their work. Its moisture is low enough for a hard cheese although it is labelled soft.
Cheese is layered with coarse salt, pressed to remove the air and sealed airtight in the gourd. A market sample measured pH 5.6 and 2.4 % salt (Pappa 2023).
Every number is labelled with how it is known. How this atlas is made
Kariki had been made, if rarely, in some Tinos villages in the past, and it was later found being made at Steni by a family dairy (Greek Gastronomy Guide). A 2021 study described its traditional manufacturing process for the first time (Salakidou et al.).
