Halitzia Tillyrias is a soft white cheese, with holes and a slightly sour aftertaste. It is manufactured in the Tillyria region from raw sheep or goat milk or a mixture of the two.
History: No historical references on this product have been found so far. According to local producers, the production know-how has been passeddown through generations.
Production method: Raw milk immediately after being milked is filtered through a cloth. Rennet is added and the milk is left for about 1 hour to coagulate. The curd is then placed into special containers (“talaria”) and softly pressed manually. The curd is removed from the talaria, cut into four pieces, salted and placed in salt whey without the removal of the ‘Anari’ cheese (the surplus whey is later used to make Anari). At low temperatures, about 40 days are required for cheese maturation, while at higher temperatures maturation occurs sooner. Halitzia Tillyrias are kept in salt whey for about 4 months.
Gastronomy: Eaten either sprinkled with olive oil and oregano, in salads or with bread.
Source: Ministry of Agriculture, Natural Resources and Environment