Kopanisti
| Kopanisti | |
|---|---|
| Country of origin | Greece |
| Region | Cyclades |
| Source of milk | Cow's milk or sheep's milk or a mixture of both |
| Texture | soft mould |
| Fat content | 19.4% |
| Protein content | 16.7% |
| Aging time | 45–60 days |
| Certification | PDO |
Kopanisti (Greek: Κοπανιστή) is a salty, spicy cheese, with protected designation of origin (PDO) produced in the Greek islands of the Cyclades in the Aegean Sea such as Mykonos, Tinos, Andros, Syros, Naxos etc.; it has been produced in Mykonos for more than 300 years. It owes its special peppery and spicy taste to rapid and extensive lipolysis and proteolysis caused by abundant microbial growth encouraged by repeated kneadings performed during the ripening process.
In Turkey it is known as kopanisti peyniri or acı peynir (kopanisti cheese and bitter cheese, respectively, in Turkish), and is traditionally made in Çeşme and Karaburun districts of İzmir Province. In Turkey, it is normally made from goat's milk.