45 Α feast of flavour ing the archaeological sites of Akanthou, reports that the residents engagedmostly with the production of cheese and that large herds of goats and sheep found plenty of food in Akanthou. Akanthou cheese was produced during the Fifty-day fasting period that preceded Easter. There are also reports of exports of Akathiotiko cheese to neighbouring countries. Production method: The goat milk was placed into a cauldron (“hardjin”) boiling over a fire. Rennet was added and, after coagulation, the fire was put out to allow themilk to set. After setting, the curdwas stirredmanually, gradually gathered into a large mass, the “vlougkos”or cut curd. The cut curdwas placed in special moulds (“talaria”) and strongly pressed manually. The moulds were then placed in the hot cheese whey (first heating). The cheese was removed from the moulds, re-pressed, and placed back into the moulds to be re-heated (second heating). Then, the cheese was removed from the moulds, salted, and placed back into the mould. The same procedure was repeated for the next 3 days. Finally, the cheese was removed from the moulds and left outside for 2-3 nights to draw in the night’s humidity. Cheese intended for themaking of flaouna did not require any more processing. The rest of the cheese was either placed on “psatharka” (kneaded straw) over smoke from burnt lentisk or immersed into melted beeswax. Left to dry, it could be preserved for the next 3-4 years. Gastronomy: Akanthou cheesewas used for the preparation of“flaouna”, eaten as a meze dish or grated onto pasta. Rizokarpaso pies (Laggopittes Rizokarpasou) Rizokarpaso pies are holey pies cooked on the “plaka”, a rounded, smooth rock of approximately 3 cm in thickness, placed on charcoal. History: According to Kypri and Protopapas (1997), “Laggopittes were cooked on a rock in Rizokarpaso during fasting on the celebration of John the Baptist on the 29th of August”. Bibliography shows that Laggopittes were also produced in different variations in other areas of Cyprus, especially in villages of the Pafos district. Production method: First, a viscous puree (very soft dough) is prepared using flour, water and leaven (a small amount of salt can be added). The dough is covered and placed in a warm place to “swell”. The rock is then heated and daubed with oil to make it non-stick. The puree is gradually poured on the rock to cook. While cooking, the puree is sprinkled manually with water which creates holes (vents) that look like honeycombs. Gastronomy: Laggopittes Rizokarpasou are served either warm or cold with honey or carob honey and/or epsima.
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