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Tinos Kariki
One of very few blue cheeses made in Greece and one of its rarest, ‘Kariki’ is a cheese from the farmers’ co-operative on the island of Tinos. It is made with cow’s milk, which the island is famous for, and aged in gourds that have been dried and hollowed out (the name Kariki means gourd in Greek). It is not inoculated with the blue mould, but rather a wild blue mould from the gourd develops naturally during ageing, which takes about 6-months. Definitely not for the faint hearted, this is a full-flavoured cheese that melts in the mouth and has an explosive and spicy flavour!
As low as
£15.00
Packaging: Wax paper (cut and packed by M&G)
Ingredients: Pasteurised cow’s milk, salt, rennet
Allergens: Milk
Ingredients: Pasteurised cow’s milk, salt, rennet
Allergens: Milk
| Typical Values | Per 100g |
|---|---|
| Energy | 2007kJ/ 484kcal |
| Fat | 39.5g |
| of which Saturates | 29.1g |
| Carbohydrate | 1.4g |
| of which Sugars | <0.2g |
| Salt | 1.7g |
Tinos Co-Op, Tinos, Aegean Islands
The Agricultural Cooperative of Tinos is at the heart of all livestock rearing and cheesemaking on the island. It was first founded in 1951 and now has more than 500 members. It supports and co-ordinates farmers in producing the cow's milk that is traditinoally used in their dairy. The Tinos CoOp are especially celebrated for their cheeses, which are made from free-grazing cows' milk, flavoured with the rich herbs of the Tinian land.
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