Cheese tastings, cave tours, markets and cheese routes in Santorini.
A guide to cheese experiences in Santorini.
Guided tastings by appointment in an organic cave winery in Pyrgos. The 4 and 6 wine tastings come with Naxos goat cheese and bread-rusks; the 12 wine tasting with Aegean island cheeses. Tuesday to Saturday.
A walk on the vineyard soil, then six wines from Santorini's indigenous grapes tasted with a platter of selected cheeses, cold cuts and local bites, guided by the winery's wine educator. By appointment.
Four premium Assyrtiko wines tasted under a pergola by the beach, with a complimentary plate of traditional Greek cheeses. The winery is open daily 12:00 to 20:00 from 29 April to 31 October.
Wine tasting on the main hall terrace of the Megalochori winery, with light snacks such as cheese platters available alongside. The cheeses are not named.
Winery restaurant in Fira Kontochori serving a la carte, a degustation menu, or a glass of Anhydrous wine with a platter of Greek cheeses.
On the menu at Aroma Avlis, the restaurant at Artemis Karamolegos Winery: a cheese plateau of arseniko from Naxos, Cretan graviera, geremezi, San Michali and melichloro, and a kopanisti spread.
Indulge in a Greek cheese tasting experience in Santorini. Discover rare varieties, learn their stories, and savor the authentic flavors of Greece.
Grab the opportunity to learn how to cook on your own your favourite Greek recipes following the instructions of a local chef!
Try the unique volcanic wines of Santorini and explore the traditional wineries of the island with an expert sommelier. Enjoy a memorable culinary experience with the ...
Cheese Lovers describes it as a Santorini cheese made from sheep or goat milk in winter and spring, soft and creamy when fresh, slightly salty and sour, and often flavoured with coriander.
No. Chloro has no entry in the EU's eAmbrosia register of protected food names; it is a traditional local cheese of the island.
Fresh, or grated once hardened in brine. Greece Insiders lists a Greek salad topped with chlorotyri instead of feta among Santorini's traditional dishes.
The PDO area is the Regional Unit of the Cyclades, which includes Santorini. English Wikipedia names Mykonos, Tinos, Andros, Syros and Naxos as production islands and says it has been made on Mykonos for more than 300 years. On Santorini it appears on the Aroma Avlis menu as a kopanisti cheese spread.
Greece recognised the designation by ministerial decision 313046 of 14 January 1994, and the EU registered it in 1996.
The PDO single document gives a ripening period that usually lasts 30 to 40 days, with the surface mould kneaded through two to four times. English Wikipedia gives 45 to 60 days.
In the communities of Apeiranthos, Damarionas, Danakos, Keramoti, Koronida, Koronos, Kinidaros, Mesi, Moni, Filoti and Chalkeio on Naxos, and the Small Cyclades.
At least three months before release, because it is made from non-pasteurised milk. It is made between December and May.