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Ιkariótiki Kathoúra
Ικαριώτικη Καθούρα
Known on Ikaria as Καθουρίτσα (kathourítsa) this soft pure goat's milk cheese, first recorded in the 17th century, is unusual in that it is boiled twice then cured in brine for at least three months. It is compact, buttery and full of flavour.
Kathourítsa is eaten as it is, or put in pies, or sliced and gently fried, then covered with honey and cinnamon.
Text © Dana Facaros
Image by αρομαικαριας