San Michali 
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San Michali is a hard cow's milk cheese from the Greek island of Syros, aged at least four months. It carries PDO status, tastes salty and piquant, and is one of the most expensive cheeses in Greece.
C messier, CC BY-SA 4.0, via Wikimedia Commons
Key Facts
| Country of Origin | Greece |
| Specific Origin | Island of Syros |
| Protection | PDO (1996) |
| Milk Type | Cow’s milk |
| Milk Treatment | Pasteurized |
| Fat Content | 36% minimum dry fat content |
| Moisture Content | 40% maximum moisture content |
| Rind | Often covered with paraffin |
| Texture | Compact, with very small irregular holes |
| Flavor | Salty, peppery |
| Colors | White or off-white |
| Forms | Hard, cylindrical |
| Age | At least four months |
| Also Known As | Σαν Μιχάλη |
What is San Michali Cheese?
San Michali comes from Syros, an island in the Cyclades, where it has been made for several decades. The cooperative dairy VIOSYR first produced it in the early 1970s. It has held Protected Designation of Origin status since 1994, and it ranks among the most expensive cheeses in Greece.
The name comes from a mountain on the north side of the island and the village of San Michalis that sits there. Output stays small, around 46 tons a year.
It is made only from cow's milk produced on Syros, then matured for at least four months. Moisture tops out at 40 percent by weight, and fat on a dry basis is at least 36 percent.
The wheels are cylindrical and the texture is hard. The taste is salty and piquant.
It is eaten plain with bread or fruit. It also turns up in many cooked dishes.
How Does San Michali Cheese Compare?
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