Mykonos Dairy Preserves Centuries-Old Cheese Traditions
Beyond the famed beaches and iconic white lanes, Mykonos hides a rich culinary heritage focused on cheese-making. Mykonos Dairy stands at the heart of this tradition, blending time-honored skills with sustainable practices.
A Legacy Continued by Theodoros Koukas
Now in its third generation, cheesemaker Theodoros Koukas carries forward his family’s work. Starting decades ago when his grandparents brought homemade cheeses to Athens, the dairy has grown into one of the Cyclades’ most modern facilities. It processes about 1,300 tons of milk daily, sourced from 350 organically raised cows.
Craftsmanship Rooted in Island Character
More than a factory, Mykonos Dairy is a workshop of flavor and tradition. Its stone-walled aging rooms nurture wheels of Graviera Doukesa for months, developing buttery richness. Every production phase—from feeding the cows to packaging—takes place on-site, preserving the island’s unique climate and essence in each cheese.
Kopanistí: The Bold Taste of Mykonos
Kopanistí cheese is the island’s most distinctive creation. Spicy, peppery, and slightly salty, this cheese has been crafted throughout the Cyclades for over 300 years, yet Mykonos remains its cultural home. Its sharp and complex flavor results from natural fermentation and wild molds, often compared to French Roquefort.
"Its distinctive kick comes from natural fermentation and the growth of wild molds, creating a sharp, complex flavor often likened to French Roquefort."
Other Traditional Cheeses
- Tirovolia
- Petroti
- Doukesa
Each cheese reflects the island's enduring dedication to quality and heritage.
Author's Summary
Mykonos Dairy keeps centuries-old cheese-making alive by blending traditional methods with sustainable practices, producing unique cheeses that embody the island's flavors and heritage.