Kopanisti cheese is produced in the Cyclades islands from sheep, cow or goat milk or a combination of these. Milk used for its production comes exclusively from herds of sheep, cows and goats traditionally raised and adapted to the particular region, whose diet is based on locally found plants.
It has a 56% maximum humidity and 43% minimum dry fat content. It has a strong salty and peppery taste, soft mass and rich aroma. It is an off-white in colour, creamy cheese, consumed as a table cheese or in cheese pies and as a starter with wine and ouzo.
For its production, milk coagulation occurs at 28-30oC, with a quantity of rennet that allows coagulation in 2 hours. The curd remains in the cheese booth for 20-24 hours. It is then divided and poured into cloth sacks for draining. The drained curd is mixed with salt at a percentage of 4-5% of its weight, and then placed in a container with a large opening in a cool room with a high relative humidity, until a micro-flora is developed on its surface. It is then stirred repeatedly, until it obtains a uniform spread of the micro-flora. The cheese is then left to rest until new micro-flora develops on its surface. This process is repeated 3-4 times until the maturation stage is completed, after 30 to 40 days.