Chef at 18:30, 9 December 2016

2016-12-09T18:30:39Z

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{{#seo:
|title=Formaella parnassou cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#cheese #whey #formaellaparnassoucheese #cheeses #dairyproducts #ewesmilk #greekcheeses #mixedmilkcheeses #curd #goatsmilk #goatsmilkcheeses
|hashtagrev=12032020
|description= : A traditionally-produced semi-hard� Ο� (POP) cheese made exclusively from ewes' milk or goats' milk or from a mixture of the two
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[[Image:Formaella parnassou.jpg|thumb|300px|right|Formaella parnassou cheese]]
'''Description''': A traditionally-produced semi-hard
[[:Category:Greek recipes#ΠΟΠ (POP) ingredients|ΠΟΠ (POP)]] cheese made exclusively from [[ewes' milk]] or [[goats' milk]] or from a mixture of the two.

'''Geographical area''': The Arachova Parnassou area of
the prefecture of Boeotia.

'''Evidence''': The [[cheese]] has been produced in the
Arachova mountain area for at least a century and is
highly-esteemed for its special flavour by the area's
inhabitants and the tourists who visit the
archaeological site at Delphi and the Parnassos skiing
centre. It is produced using traditional technology and
ripened in installations within the defined
geographical area.

'''Method of production''': The [[milk]] is coagulated at
about 32 degrees. Coagulation lasts for about 2 hours. The
[[cheese]] [[curd]] is heated to 40 degrees for 10 minutes and then
divided into large pieces of a size that will fit
special moulds (hoops or wicker containers). The moulds
holding the [[cheese]] are then immersed in [[whey]] which is
kept at 60 degrees for one hour. After this they are removed,
turned over and immersed in [[whey]] again at the warmer
temperature of 75-80 degrees for one hour. When they are taken
out of the [[whey]] the [[cheeses]] are salted and left to dry
for 24 hours. They are then taken out of the moulds and
placed on shelves for 4 days to bring drying to
completion.

'''Link''': The [[milk]] used for the [[cheese]] comes from
sheep and goat breeds reared traditionally in the
Arachova mountain region. These breeds are fully adapted
to the ecological environment and their diet is
based on the flora of the area.

{{CheeseContact}}
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Mixed milk cheeses]]
[[Category:Goats' milk cheeses]]
[[Category:Ewes' milk cheeses]]
[[Category:Greek cheeses]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/cheese|#cheese]] [[Special:Search/whey|#whey]] [[Special:Search/formaellaparnassoucheese|#formaellaparnassoucheese]] [[Special:Search/cheeses|#cheeses]] [[Special:Search/dairyproducts|#dairyproducts]] [[Special:Search/ewesmilk|#ewesmilk]] [[Special:Search/greekcheeses|#greekcheeses]] [[Special:Search/mixedmilkcheeses|#mixedmilkcheeses]] [[Special:Search/curd|#curd]] [[Special:Search/goatsmilk|#goatsmilk]] [[Special:Search/goatsmilkcheeses|#goatsmilkcheeses]]
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Formaella parnassou cheese - Revision history

Chef at 18:30, 9 December 2016