Kopanisti is a pungent, spicy cheese found primarily in the Cycladic islands, particularly Mykonos. It is made from cow's, sheep's, or goat's milk and is noted for its strong, peppery and fermented flavor. Its creamy texture makes it excellent for spreading on bread or crackers and is often served as part of a meze platter.
What is Kopanisti Cheese?
Kopanisti is a traditional Greek PDO cheese, primarily crafted on the Cyclades islands such as Mykonos and Tinos. This soft, spreadable cheese is celebrated for its bold, salty, and peppery flavor, with a rich, zesty character and colors ranging from off-white to beige. Produced from the raw milk of cows, ewes, or goats—or a blend of these—the animals are native to the region, thriving on the local flora, which imparts distinctive flavors to the milk.
The cheese-making process begins with pasteurization, followed by cooling the milk to 82–86°F for coagulation over approximately two hours. The curd is then allowed to clot in the vat for a day to develop acidity before being salted and placed in cloth sacks for whey drainage. For maturation, the curd is stored in a cool, humid area and periodically kneaded by hand to evenly distribute the microbial flora. This step is repeated multiple times over 30 to 40 days, enhancing the cheese's flavor and texture.
A unique aspect of traditional Kopanisti is the addition of 1 percent ripe "Mana" Kopanisti to fresh curd, which accelerates the ripening process. During maturation, a light-colored mold layer forms on the surface, which is integral to developing its piquant taste.
Kopanisti is not only a staple for local consumption but also features prominently as an accompaniment to ouzo or wine and in dishes like cheese pies and the Mykonian "mostra," where it is spread on rusks topped with tomatoes. As of 2012, annual production stood at 24 tons, reflecting its enduring popularity and integral role in Greek culinary traditions.
Key Facts About Kopanisti Cheese
Country of Origin | Greece |
Specific Origin | Cyclades islands (Mykonos and Tinos) |
Certification | PDO (1996) |
Milk Type | Whole raw cow’s, ewe’s, and goat’s milk or mixtures, adapted to the region |
Milk Treatment | Raw |
Fat Content | 43% minimum dry fat content |
Moisture Content | Maximum 56% |
Texture | Spreadable |
Flavor | Intense salty and peppery |
Colors | Off white to beige |
Age | 30 to 40 days |
Rennet Type | Animal |