On Monday, 11 March 2024, the project was presented at the OPEN FARM event held at the
Renti Central Market. The event also featured presentations of cheeses produced by the
Union of Agricultural Cooperatives of Naxos (EAS Naxou), the Agricultural Cooperative of
Paros, and Dairy of Ios – Niotiko, followed by a cheese tasting session.
During the event, Dr Georgios Samouris, Project Scientific Coordinator and Research Director
at the Institute of Veterinary Research of ELGO-DIMITRA, presented the project, placing
particular emphasis on the production of cheeses from raw milk and on the factors
contributing to cheese safety. He also highlighted the project’s innovative aspects, both in
the Greek and international context. The use of indigenous bacterial strains in combination
with selected commercial starter cultures is an established practice; however, the project’s
innovative approach lies in tailoring this methodology to the specific characteristics of each
region, thereby achieving:
- The preservation and standardization of the unique characteristics of local cheeses,
together with the standardization of the production process to ensure safer
products for public health. - Improvements in both the microbiological and physicochemical characteristics of the
cheeses produced. - Enhanced flavour, aroma, texture, and overall sensory quality of the cheeses.
Dr Loukia Aikateriniadou, former Research Director at the Institute of Veterinary Research of
ELGO-DIMITRA, presented the Institute’s research activities on indigenous sheep and goat
breeds, as well as its work on the detection and authentication of the animal origin of milk
to prevent adulteration.
Mr G. Sergis, representative of the Union of Agricultural Cooperatives of Naxos (EAS Naxou),
presented the Naxos dairy and its cheese products, with particular emphasis on Naxos
Graviera and Naxos Kefalotyri, both of which were included in the tasting session.
Mr M. Kortianos, representative of the Agricultural Cooperative of Paros, introduced the
Paros dairy and its products, highlighting Paros Graviera and Paros Kefalotyri, which were
also presented during the tasting.
Finally, Ms E. Zakkhaiou, representative of the Dairy of Ios – Niotiko, presented the dairy of
Ios and its cheese products, which were likewise featured in the tasting session.
The tasting concluded with participants evaluating the cheeses and engaging in a lively
discussion on livestock farming and traditional local cheeses in Greece.
See the related publication.
https://www.dairynews.gr/2024/03/11/%CF%80%CE%B1%CF%81%CE%BF%CF%85%CF%83
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