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Cheese from Greece, the Cyclades
Cow, sheep or goat milk from the Cyclades is set with rennet, and the curd rests in the vat for a day before it is drained in sacks and salted. The salted mass sits in wide jars in a cool, damp place until a thick growth of moulds and yeasts covers it, and it is then kneaded back in, two to four times over 30 to 40 days. The result is a soft, salty, peppery spread.
| Full-fat cow, sheep or goat milk, or a mix, from the Cyclades | Milk from milkings at least 10 days after birth; no milk powder, concentrates or preservatives[kop-2012] |
| Rennet | Enough to finish curdling in about 2 hours at 28–30 °C[kop-1996] |
| Salt4–5 % of the drained curd's weight | [kop-1996] |
| Fresh butter from Cyclades cream (optional)Up to 15 % of the drained curd | Must be named on the label as 'with added butter'[kop-2012] |
| Old, over-ripe Kopanisti ('Mana Kopanisti') (optional)Up to 10 % of the curd mass | Mixed into the fresh acid curd to start and steer ripening[kop-2012] |
| Starter | no added culture in the traditional method; the milk's own microbes and up to 10 % 'Mana Kopanisti' backslopped from an old batch |
Total time across the recorded steps: 31 days – 41 days
What changes: Rennet sets the warm milk into a soft curd
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
Cow, sheep or goat milk from the Cyclades is set with rennet, and the curd rests in the vat for a day before it is drained in sacks and salted. The salted mass sits in wide jars in a cool, damp place until a thick growth of moulds and yeasts covers it, and it is then kneaded back in, two to four times over 30 to 40 days. The result is a soft, salty, peppery spread. Made in 6 steps over 31 days – 41 days. The longest step, knead the growth back in, and repeat, takes 30–40 days (Greek Ministry of Agriculture 1994) and runs at 18 °C (Kazou M 2022). Salt is 4–5 % (Greek Ministry of Agriculture 1994). Lactic acid bacteria from the milk and the cheese-making plant, carried over in 'Mana Kopanisti'; Ligilactobacillus acidipiscis and Loigolactobacillus rennini were the only lactic species isolated from one Tinos Kopanisti and one Mykonos Mana Kopanisti and Surface moulds and yeasts that the kneading spreads through the cheese; the specification credits their enzymes with the fast proteolysis and lipolysis do most of the fermenting.
| Main step | 30–40 daysSet[kop-1996][kop-2012] | Knead the growth back in, and repeat |
|---|---|---|
| Temperature | 18 °CReported[kazou2022] | Knead the growth back in, and repeat |
| Salt | 4–5 %Set[kop-1996] | Salt the drained curd |
Kopanisti has no rind and no blue veins. Its moulds and yeasts grow on the surface of salted curd in a wide-mouthed container and are worked back in several times, so the whole mass ripens in 30–40 days into a peppery spread.
Kopanisti is made from raw or slightly thermised milk (Kazou 2022), and the PDO summary sets a ripening of 30–40 days. For raw-milk Kopanisti, the US FDA says ageing raw-milk cheese for 60 days may not remove E. coli O157:H7 and Salmonella. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The 1994 PDO application says Kopanisti has been produced "since at least the last century" and is known for its 'woody and peppery' taste. The name was registered as a PDO in 1996. A 2013 amendment allowed synthetic draining sacks and up to 15 % butter, a practice long used in home cheese-making on Tinos.
