Kopanisti Κοπανιστή
A pungent, fiery fermented cheese from the Cyclades with an assertive and peppery kick.
- Type
- cheese
- Designation
- PDO
- Made from
- cow, sheep and goat milk, peppery matured
- Where
- Cyclades
- Season
- all-year
- Price
- €€€
Taste and texture
Exceptionally pungent, fiery, and salty with a complex fermented character. The texture is thick, creamy, and spreadable.
paste
saltysharpcreamyfruitybittersweetintense
How to buy
Buy in small glass jars or tubs from specialist merchants, as a little goes a very long way.
Look for the Cycladic producer name alongside the PDO mark on the jar.
The rules in short
Produced in the Cyclades using raw or pasteurised milk, repeatedly kneaded during a multi-month curing process that develops natural blue mould flora.
Serving ideas
- Spread on barley rusks with ripe tomato and capers
- Served as a meze alongside neat tsipouro or ouzo
- Dolloped over grilled courgettes
Substitutes
mature Gorgonzola, Roquefort.
Read more: A Guide to Greek Cheeses: Styles, Milk Types, and Uses.
Cooked in
Check the register. Designations are listed from our own working list and have not yet been checked against the EU register. Check eAmbrosia before relying on a name.