Located one breath away from Athens, the Saronic Golf Islands have become a popular holiday destination, mostly for the Athenians. Thus, except for tourism, there are hardly any other professional activities developed and namely in the primary sector. The Sorros dairy farm in Aegina, of a family with a long tradition in meat and dairy products, is a shining exception to this rule.
Nektarios, the father, is responsible for the cattle. Epistimi, the mother, runs the butcher shop that is located next to Aegina’s Fish Market. Recently, a new productive member has been added to the family, Sarantis, the son, who recently graduated from the Dairy School of Ioannina, a city at the north of Greece. Although novice on dairy farming, Sarantis produces traditional Aegina cheeses, such as gkeremezi (a soft cheese with a sour taste) and ladotyri (literally oil cheese), made according to his grandmother’s or local traditional recipes using local milk. The cheeses of Sarantis are in high demand, so now Sarantis is getting the extra milk quantities needed from two young milk producers on the island.
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Source: www.greekgastronomyguide.gr