24 Gastronomy in Cyprus are filled. When strained, the talaria are placed in hot whey for 30 minutes in order for the cheese to cook. The talaria are removed from the whey, the cheese is turned 1-2 times and salted. Finally, the cheese is left to dry for 4-5 days. Gastronomy: Consumed with bread, but mainly used for the making of flaouna (therefore, sometimes called flaouna cheese). Pafitiko Loukaniko The name Pafitiko Loukaniko has been registered as ProtectedGeographical Indication (PGI) since 20/10/2015. This specific name identifies the tasty cured meat of Cyprus, made in the communities of the Pafos district from minced pork meat which is matured in red dry wine of the region, then salted, seasoned and dried in suitable conditions. History: Sausages, together with other meat products, was a staple food for rural families. The absence of refrigerators led to the need of finding preservation methods to ensure meat Pafos cheese (Pafitiko tyri) Pafos cheese is produced during Easter in the Pafos district. It is made of sheep or goat milk or a mixture of the two, and has a hard and yellowish outer texture with the characteristic imprints of the “talari” (the container in which it is cooked). History: “Excellent cheeses of the villages of Pafos” (Archimandrite Kyprianos, 1788). From ancient times until today, Pafos cheese is produced from February toApril when there is an abundance of milk. Also, it is strongly linked to the production of Easter Flaouna. Production method: The milk is heated, rennet is added and, after coagulation, the curd is cut and stirred for 510 minutes. Subsequently, the curd is gradually reheated while stirring for 3045 min, transferred to “talaria” made of “sklinitzi” (an intertwined container made from bushes found in marshes) and pressed manually until the talaria
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