WHITE CHEESE FROM FRESH, LOCAL
SHEEP AND GOAT MILK
In Ithaca, we have a sheep breed named Katseno. When Katseno is born, it has a maroon color. As it grows, its hair becomes white but the maroon color remains on the face and legs.
The Katseno is an ancient breed. It lives freely in the countryside, exclusively in Ithaca, since the age of Ulysses. Its milk is delicious with unique characteristics.
That’s why I decided to work with this milk, in order to make local cheeses. Katseno is the first cheese I made.
I was inspired by the round-shaped Aegean cheese and called it Chloro, just like they call it there. I enriched it with herbs from Ithaca island.
Plain, with garlic, with spicy bukovo, with sapsicho (a local herb), with oregano, with mint, with Basil
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handcrafted in Ithaca
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