The cheese called Khalija from the Tillyria region is a product with a protected geographical indication. What's special about this cheese? And how is it prepared?
Khalija cheese production expert Anna Tselepu told the Cyprus News Agency about the secrets of this product.
Khaleeja is a cross between Greek feta and halloumi. Khaliji is characterized by porosity and sourness. The cheese matures for some time and can be stored in the refrigerator for a long time.
Khalija got its name from the word “cobblestones”, as it looks like white stones on the seashore. The cheese is traditionally produced in the Tilliria region - the western part of the island from Polis Chrysochous to Morphou and in the western part of the Troodos Mountains.
One key factor for cheese production is the time of year. Khalija is made exclusively from the milk of goats or sheep grazing in freshly harvested fields and feeding on the remains of the harvest. The quality of such milk affects the taste of the cheese. The production itself ends by the end of summer.
Rennet is added to fresh goat or sheep milk and left for an hour until thickened. After this, the cheese is collected in baskets and pressed into them, allowing the liquid to flow out. The cheese is then sliced, salted and placed in whey, and then matured for a month. Then the khalija is stored in salt water, where it does not lose its properties for up to a year.
Khalija cheese is often added to salads and eaten with bread, drizzled with olive oil and sprinkled with oregano. Recently, cheese has also been used in restaurants.
Text prepared based on CBN materials
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