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Made on Kos, where it’s been designated IGP, this traditional sheep or goat’s milk cheese is ripened in red wine, lending its ‘combed’ rind its distinctive colour (originally the design came from burlap bags; today the cheese is made in plastic moulds). It’s served as a table cheese or fried.

Also known as Τυρί της πόσιας (tyrí tis pósias) ‘Drunken cheese’

Aegean Islands

Cheese, dairy and eggs

Text © Dana Facaros

Image by rodos reporter