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=Kopanisti Mykonou= Kopanisti Mykonou is a salty, spicy cheese that is mainly found in the Cycladic island of Mykonos, in Greece, Aegean Sea, for more than 200 years. It owes its special hot taste in fungal growth and it is sometimes also called as the "Greek Roquefort".

Etymology
"Kopanisti" in the Greek language is used to describe something that has been beaten. In Kopanisti cheese this refers to its technique of preparation. It is mainly made by cow milk or sheep milk or a mixture of both.

Preparation
At first the milk is cooked at 28-30ºC with yeast until it gets thick. This procedure usually takes about 20-24 hours. After this it needs to be dried and red chili peppers and salt is added. The manufacturer works the mixture by hands once every one hour for the first 24 hours. Then the mixture is wrapped in cotton cloth and placed in a cooking pot with a stone placed on top of it. This method helps the cheese to get rid of extra liquids. It remains in the cloth for a week in order to mature and let the fungus growth. The most popular way of serving, is in a dish called "mostra" which contains dry bread with kopanisti cheese, chopped tomatoes and Greek olive oil. Mykonians also use it as meze to accompany the famous Greek drink ouzo.