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petroma chesse

Unsalted white cow’s milk cheese made on Andros and Tinos, similar to a creamy ricotta used to make the sweet tsimbites pastries.

Left over bits are shaped into a ball, salted and left to sit for 45 days, to make dense tange cheese simply known as a little ball, balaki or μπαλάκι.

Aegean Islands

Cheese, dairy and eggs

Text © Dana Facaros

Image by about tinos