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Cheese from Greece, central and southern Pindus
Made in 3 steps over 15 days – 20 days. The longest step, ripen, takes 15–20 days (Journal of the Hellenic Veterinary Medical So…) and runs at 10 °C (Journal of the Hellenic Veterinary Medical So…).
| Main step | 15–20 daysReported[ekt][tovima] | Ripen |
|---|---|---|
| Temperature | 10 °CReported[ekt][tovima] | Ripen |
| sheep milk, or S + G (G ≤20%) |
| Starter: traditionally none (indigenous LAB); a semi-industrial version uses Lactococcus lactis starter |
Total time across the recorded steps: 15 days – 20 days
What changes: Sheep or goat milk goes into the vat
S, or S + G (G ≤20%)
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
Heat-treated late-lactation sheep milk left to sour into a thick creamy spread; the name is also used locally for Katiki-type cheese.
Every number is labelled with how it is known. How this atlas is made
