Ένα video από τοπικό κανάλι που δίχνει τον τρόπο που γίνεται το τυρί από τους βοσκούς της Κρήτης, σε δύο μέρη.
In the past, shepherds used to make cheese and put is into holes up on the mountains for 3-4 months so that it is dry and ready to eat.
The videos here below show how shepherds at Psiloritis make the cheese the traditional way. A short description so that anyone who does not understand Greek can follow the two parts of the video that was broadcasted by a local TV channel.
The shepherd puts the milk on fire just to be warm, around 35oC/95oF and then he puts in the substance that will make the milk cheese. Stirs well and takes the milk away from fire. He covers the cauldron and waits until it is ready. Then he puts salt in and warm it again, stirring the fresh cheese. When it starts looking like yogurt he puts it into the round box to form the cheese pushing it to take out all liquids.
He leaves it for 5-6 days at a warm place before taking it into the underground place, a hole into Psiloritis. The cheese stays there for 3-4 months to get ready to eat. All those months he has to go there on a daily basis to turn over the cheese otherwise it is ruined by bacteria generated by the liquids that come out.
Nowadays you do not find so many shepherds making cheese this way, unfortunately….
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