to visit Katerina, or as she is otherwise known ‘ the cheese lady’!

Yesterday was no exception, she had been busy at work and when we arrived the garden was awash with muslin cloths and numerous cheeses drying in the sunshine.

After a nose around her garden which has a stunning array of flowers and vegetables we made our way to the kitchen to watch the labour intensive process of cheese making. 30 litres of goats milk a day is transformed into the numerous types of cheese she produces, fresko tyri is my favourite, pure and simple it is made from goats milk and after an hour the curds are strained through muslin cloths and hung in the sunshine to dry for 5 days. Mizythra is a harder cheese that can be used in cooking and has a stronger taste, it can also be preserved in oil, lathotyri.

As well as cheese she also makes her own yogurt and when asked if she had any eggs she chuckled to herself, I understood why when I went into her lounge!