How Mykonos Dairy Keeps a Centuries-Old Cheese Heritage Alive
Mykonos Dairy preserves the island’s cheese-making tradition by crafting Kopanistí, Tirovolia, Petroti, and Doukesa using time-honored techniques. Beyond the famous beaches and whitewashed streets, Mykonos holds a quieter story of heritage, patience, and flavor.
Family Legacy and Sustainable Craftsmanship
At the heart of this tradition is Mykonos Dairy, where third-generation cheesemaker Theodoros Koukas continues his family's work. What started decades ago with his grandparents bringing homemade cheeses to Athens has evolved into one of the Cyclades’ most advanced dairies. It processes about 1,300 tons of milk daily from 350 organically raised cows.
A Living Workshop of Flavor and Care
Mykonos Dairy is more than a factory; it is a place where every stage—from feeding the cows to packaging the cheese—is done on site. In the cool, stone-walled aging rooms, wheels of Graviera Doukesa mature for months, developing a rich, buttery taste that reflects the island’s unique climate and character.
Kopanistí: The Bold Island Cheese
Kopanistí stands out as the most distinctive cheese from Mykonos. Spicy, peppery, and slightly salty, this cheese has been crafted across the Cyclades for over 300 years, with Mykonos regarded as its spiritual home. Its sharp and complex flavor results from natural fermentation and the growth of wild molds, often compared to French Roquefort.
"Its distinctive kick comes from natural fermentation and the growth of wild molds, creating a sharp, complex flavor often likened to French Roquefort."
Mykonos Dairy embodies a rich tradition of cheesemaking, combining sustainable farming and generational knowledge to produce authentic island flavors.
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