Description
The San Michali PDO is a hard cheese obtained exclusively with the use of milk from cows bred on the island of Syros.
Production Area
San Michali PDO is produced on the island of Syros, which belongs to the Cyclades archipelago, part of the South Aegean administrative region.
Production Method
The preparation of this cheese requires that the partially skimmed and pasteurised milk is made to curdle at a temperature of approximately 32-34°C. The curd obtained is separated and heated to a temperature of 48-50°C, is then slightly salted and transferred into specific moulds. There it is pressed with force. Successively, salting takes place through the immersion in pickle, at a temperature of 10-14°C, for approximately two weeks. The ripening process follows and lasts at least four months, during which the cheese is transferred to rooms with a temperature of 14-16°C and a relative humidity of 85%.
Appearance and Flavour
The San Michali PDO is a hard and compact cheese with the presence of irregular holing. It has a cylindrical shape and the colour of the rind varies from straw yellow to a more intense yellow, while that of the paste ranges from white to light yellow. It has a very characteristic aroma and a pleasantly spicy taste, with a slight aftertaste of dried fruit and a strong scent of butter.
History
The San Michali PDO is a famous cheese, which has been produced on the island of Syros for the past 50-60 years with the same traditional methods. The milk used to produce the San Michali PDO comes from cows bred on the island. The entire process, from production to ripening, takes place within the production area.
Gastronomy
The San Michali PDO should be kept in a very cool and dry place, or in the refrigerator, wrapped in aluminium foil or in its original packaging. In general, it is enjoyed plain as table cheese, but it can also be used for the preparation of soufflés or omelettes. It is also perfect with dried fruit or with various kinds of fried food. Its taste is perfect with the local red wines.
Marketing
The product is sold as San Michali PDO. It is marketed whole or in pieces of variable weight.
Distinctive Features
The milk used for the San Michali PDO comes from cows whose nourishment is based exclusively on fodder obtained from the typical flora of the island. These are very aromatic plants that transmit the scents characterising this cheese, and which make it be appreciated.
