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Mykonos (Greece)
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Starter
Vegetarian
Food Flavour DNA
Nutritional Values
160kcal
6gProtein
1gCarbs
14gFat
—Fibre
50 gServing
* Per serving · 50 g. May vary.
Allergens
🥛 Dairy
Also served in
Kopanisti
How to order / say it
Say it
Κοπανιστή — [Koh-pah-NEE-stee]
Order
I'd like the Kopanisti, please.
Locally
Θα ήθελα την Κοπανιστή, παρακαλώ.
Say locally
Spicy, tangy fermented cheese with a soft texture.
Why try it?
Kopanisti embodies the spicy zest of Mykonos, a fiercely local cheese that tells the story of traditional island dairy practices.
How it tastes
Pungently tangy with a peppery finish, its soft, creamy texture allows flavors to burst forth, enjoyed best on fresh bread.
Origin & History — first documented: 1600
Kopanisti has been made since the 17th century, originating among the Cycladic islands to provide a robust flavor in cheeses, developed through low-temperature maturation techniques.
Recipe
Ingredients
- 🥛 200 g goat cheese
- 🥛 100 ml milk
- 🧂 10 g salt
- 🧂 5 g pepper
- 🫒 20 ml olive oil
Method
- 1 Mix the goat cheese and milk until smooth.
- 2 Add salt and pepper for flavor, and allow it to ferment for several days.
- 3 Blend in olive oil before its final fermentation.
- 4 Serve with fresh bread or crackers.
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