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white cheese matured in a cave, made from fresh, local sheep and goat milk.
I decided to produce it, but wanted to follow the same natural maturation process just like the one that matured on its own. For that reason I had to find a different space, something like a cave, just like cheese makers used to do in the Homeric times.
The results I got confirmed my theory. The aromas, the color, the taste, and the texture are different from any other cheese I make.
Tsemperis was the nickname of our family. Karavias-Tsemperis and it honors our name in Ithaca.
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artisan cheese
handcrafted in Ithaca
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