San Michali is a unique cow's milk cheese from the island of Syros in Greece. It is known for its distinct aroma and sharp, spicy flavor, often compared to Parmesan. San Michali is the only PDO cheese from the Cyclades and is highly prized in Greek cuisine, often grated over dishes or eaten on its own.
What is San Michali Cheese?
San Michali is a renowned Greek cheese produced exclusively on the island of Syros. Made from cow’s milk, it has held Protected Designation of Origin (PDO) status since 1994. This hard cheese has a cylindrical shape, a compact texture, and a distinct salty and peppery flavor.
Production Process
San Michali is produced using whole raw or pasteurized cow’s milk. The milk is skimmed and pasteurized before coagulation at about 90–93°F (32–34°C). The curd is cut into corn kernel-sized pieces, heated to 118.4–122°F (48–50°C), and partly salted. It is then transferred to molds and pressed under strong pressure. The cheese is salted by immersion in brine for twelve days at 50–57°F (10–14°C) with a density of 18–20 Bé. Afterward, it is matured in rooms at 57–61°F (14–16°C) with 85 percent humidity for at least four months.
Characteristics
San Michali cheese has a maximum moisture content of 40 percent and a minimum dry fat content of 36 percent. It features a hard, white or off-white cylindrical form with a compact mass and many small irregular holes. The rind is often covered with paraffin. The cheese develops a pale yellow creamy layer just under the rind as it matures, and its interior paste is ivory-colored with a granular texture.
Flavor and Aroma
The flavor of San Michali is characterized by its buttery and salty taste with hints of spice. The aroma is reminiscent of hazelnuts and other nuts, attributed to the diet of the cows, which graze on the local flora of Syros. This unique diet contributes to the consistent quality of the milk used in cheese production.
Historical Background
The cheese's production on Syros dates back over 60 years, originating in the village of San Michalis. It was first produced by the Catholic rulers of the island and quickly became known as the "parmesan of Syros." The traditional recipe has been maintained over the decades, ensuring the cheese's unique characteristics and high quality.
Production Area
San Michali is produced exclusively on Syros, an island in the Cyclades archipelago. The local cows are fed a diet of aromatic plants and herbs found on the island, which significantly influences the flavor profile of the cheese. The production process adheres to strict PDO specifications to maintain its authenticity and quality.
Serving Suggestions
San Michali can be enjoyed as a table cheese or used in various culinary applications. It pairs well with omelets, soufflés, and casseroles. The cheese's firm texture and rich flavor also make it suitable for grating over dishes or serving with fruits and nuts.
Key Facts About San Michali Cheese
Country of Origin | Greece |
Specific Origin | Island of Syros |
Certification | PDO (1994) |
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 |