Cheese!

Greek Cheese in fact!

Today, on this episode I am taking you on a virtual curd-y tour of Greece, through the medium of ...cheese!

We'll travel across each region, each county, each geographical province that comprises Hellas today, and we're going to see one or two (or more!!!) cheeses that must be celebrated, known and tasted!

In fact, while certainly Greece doesn't have the immense variety and the superbly complex cheeses of Italy, France and UK (and some Spanish cheeses too!) definitely has some that define the character of each place they come from, that taste different, unique, and are steeped into the thousands years old tradition of cheesemaking.

A land that has high mountains, wild forests, thousands of islands and such a varied climate, surely can have cheeses tied to the specific microclimate of the region it comes form, the flora, the herbs and flowers that the animals eat. Well you'll find out here.

Cheese made with fig sap, sun dried, cured in wine, or olive pulp, or bathed in sea water....Cheeses matured in massive goats skins...!

Listen and explore the rich variety of Greek cheeses here, and I wish and hope once this pandemic is over, you can go and taste them yourselves!

You can buys some amazing Greek cheeses in London from the following suppliers:

Maltby and Greek

https://www.maltbyandgreek.com/collections/cheese 

Odysea:

https://www.odysea.com/products/cheese

Credits:

Opening and closing music theme: Cloudcub " Waltz Detunee" written by Sebastien Froment, performed by Cloudcub.

https://cloudcub.bandcamp.com/

Additional Music composed, performed by Pavlos Kapralos

https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A

Except "Lasithiou and Pentozali" written, performed and mixed by Cretan Brioche folk ensemble: http://cretanbrioche.com/

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