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The famous goat and or sheep’s milk cheese from Kásos, made by Vonapártis, a husband and wife team on the little island.

It dates from ancient times, and is extremely labour intensive: when milk would go sour in the summer heat, shepherds would cook it in a cauldron, stirring constantly with a stick, for seven to 12 hours, until all that remains is a solid, creamy white residue. This is ξινή σιτάκα (sour sitáka). If they add fresh milk it is ‘sweet’ or γλυκιά σιτάκα.

People eat on bread for breakfast but also especially in recipes with traditional homemade pasta, Μακαρούνες με σιτάκα Κάσου (Makaroúnwa mw sitáka Kásou.

Aegean Islands

Cheese, dairy and eggs

Text © Dana Facaros

Image by Athinorama