The louza meat product of Mykonos is made from local pork. The bit that is selected for louza, is best fillet from the back of the animal. This fillet stays 24 hours in the salt. Then the bit is immersed in boiling water for 10-20 minutes. Flavored with spices and pepper and leave it in the sun to dry and to be cooked. The result is a ruddy spicy sausage that irritate the palate and gives to mouth freshness. The secret to enjoy it is to divide it at very high slices as cigarette paper.
The famous cheese of Mykonos is very special, spicy and really hot. Using raw milk goat mainly gelling natural pitia, drained and aged for many months. These months kneading, another cheese is added and fermentation begins again. This procedure is performed several times until you get the hot kopanisti with yellowish granular texture.
It's like the classic sour cheese of Greece but in Mykonos it rests for more time in the sun and gets tougher. It is fruity, fragrant, sour and ideal crumbled into red sauce and pasta.
The Mykonian sausages are among the better. Only made from pork, without fat and seasoned only with plenty of savory, pepper and oregano. Dried in the air are guarantee a great dining experience.
Soft white cheese with a long history on the island, as used in most traditional pies. Resulting from the early stages of 'kopanisti' treatment, after draining. So it is fresh but not spicy as kopanisti.
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