Krasotyri Cheese

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#217 of 377 cheese types

Krasotyri, or "wine cheese," is a semi-hard cheese from Greece that is aged in wine lees, giving it a unique purple rind and a distinct grape-flavored undertone. This cheese has a creamy, rich texture and a subtle wine-infused flavor, making it an exquisite addition to cheese platters or as an accompaniment to robust red wines.

What is Krasotyri Cheese?

Krasotyri is a semi-hard Greek cheese from Kos, one of the Dodecanese islands. This unique cheese stands out due to its immersion in wine sediment, called possia, which stains the surface with a reddish hue and imparts a distinctive flavor, resulting in a rind that resembles a wooden trunk. Its organoleptic qualities are enriched by the phenolic compounds from the red wine sediment, giving Krasotyri a slightly sour taste and a complex, zesty flavor.

Named after the Greek words for wine (kraso) and cheese (tyri), Krasotyri's origins are ancient, dating back 2,400 years when wine was used as a preservative in cheesemaking due to an olive oil shortage. The cheese is crafted from a mix of sheep's or goat's milk. After pasteurization, the milk is cooled, coagulated with rennet, and the curd is transferred into elongated molds to drain. The curd is then salted, brined, and aged in a cool place before being submerged in wine sediment for over a week to develop its final flavor and color.

Krasotyri is typically enjoyed with watermelon or bread, making it a versatile cheese for various culinary uses. With its PDO status, it represents a proud tradition of Greek cheesemaking, combining local ingredients and time-honored methods to produce a cheese that is both a regional specialty and a culinary delight.

Key Facts About Krasotyri Cheese

Country of Origin Greece
Specific Origin Island of Kos
Milk Type Sheep or caprine milk, or mixtures
Milk Treatment Boiled and raw
Moisture Content 45–50%
Rind Red-brown, resembles wooden trunk
Texture Semihard
Flavor Slightly sour
Colors Red-brown
Age 20-30 days, plus at least 1 week in wine sediment
Rennet Type Rennet from milk-fed yeanlings' stomachs