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Cheese from Greece, island of Syros
Partly skimmed cow milk from Syros is pasteurised, set at 32–34 °C, cut and the curd reheated to 48–50 °C, then lightly salted and strongly pressed. The wheels sit about 12 days in brine at 10–14 °C and ripen at least four months at 14–16 °C and 85 % humidity.
| Cow milk from Syros, partly skimmed and pasteurised | [michali-1994-en][michali-1994-fr] |
| Rennet | The 1994 application says only that the milk is coagulated; a retailer's ingredient list names rennet[michali-1994-fr][greekflavours] |
| Lactic cultures and calcium chloride | Named in a retailer's ingredient list, not in the 1994 application[greekflavours] |
| Salt, lightly on the curd and then as brine18–20 °Bé | [michali-1994-en][michali-1994-fr] |
| Starter | Lactic cultures, according to a retailer's ingredient list (cow's milk, lactic cultures, calcium chloride, rennet, salt). |
Total time across the recorded steps: 4.4 months
What changes: Partly skimmed milk is pasteurised
The milk is partly skimmed before pasteurisation.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Partly skimmed cow milk from Syros is pasteurised, set at 32–34 °C, cut and the curd reheated to 48–50 °C, then lightly salted and strongly pressed. The wheels sit about 12 days in brine at 10–14 °C and ripen at least four months at 14–16 °C and 85 % humidity. Made in 6 steps over 4.4 months. The longest step, ripen, takes at least 4 months (The same application) and runs at 14–16 °C (The same application).
| Main step | at least 4 monthsSet[michali-1994-fr][michali-1994-en] | Ripen |
|---|---|---|
| Temperature | 14–16 °CSet[michali-1994-fr][michali-1994-en] | Ripen |
A cooked, hard cheese from partly skimmed, pasteurised cow milk. The curd is cooked to 48–50 °C and the wheels are brined for about 12 days before at least four months of ripening.
The milk is pasteurised.
Every number is labelled with how it is known. How this atlas is made
The 1994 application says the cheese had been produced on Syros for the last 40–50 years. The applicant was the Union of Agricultural Cooperatives of Syros, under Ministerial Decision 313069 of 18 January 1994. The EU listed San Michali as a PDO in the Annex of Commission Regulation (EC) No 1107/96 of 12 June 1996.
