Soft cheese with a thick texture and intense spicy – peppery flavour. It is the most traditional cheese of Tinos, since as early as 1809 the Tinnian philosopher Markakis Zalonis in his textbook titled “TRAVEL TO TINOS”, published in Paris, mentions the Kafteri, saying: “Soft cheese stronger and more spicy than the Aged Roquefort or Zeromé. “
Today it is allowed to produce this kind of cheese only in the Cyclades. It is used as spread on canapés and thus accompanies Ouzo, Tsipouro, Raki, beer and wine.
AGRICULTURAL COOPERATIVE OF TINOS
Head of the station: Markouizos Giannis