San Michali
Geographical area: The island of Syros in the Cyclades prefecture.
This hard traditional cheese has been produced on Syros for the last 40-50 years and is highly-esteemed by consumers. It is made using traditional technology and ripened in installations within the defined geographical area.
The milk is partially
skimmed, pasteurized and coagulated at 32-340€. The cheese curd is then divided into pieces, reheated to48-50
oC# lightly salted, transferred to moulds and strongly pressed. It is then salted by immersion in brine held at 10-14oC and at a density of 18-20B for about 12 days. After this it is kept in ripening rooms at a temperature of 14-160C and a relative humidity of85% for not less than 4 months.
