27 Α feast of flavour the products of nomadic herding from the period of British rule. However, to this day no other references attest to the historical period that marked the beginning of the production of this specific product. According to local producers in the Tillyria region, its production knowhow has been passed down from one generation to the next. Production method: Raw milk is filtered through a cloth immediately after milking. Rennet is added and themilk is left for about 40 minutes to coagulate. The curd is then placed into special containers (“talaria”) and left to dry on its own without pressing. It is then removed fromthe talaria, cut into pieces and salted. After it cools down, it is placed in salted whey (“noros”) where it will be kept until maturity. At low temperatures, up to 40 days are required for cheesematuration, while at higher temperatures maturation occurs sooner. Gastronomy: Sprinkled with olive oil and oregano, consumed in salads or with bread. Productionmethod: Loukoumia produced in different areas are quite distinct from each other, especially in terms of taste, texture and appearance. This is mainly due to the production method, which differs across certain stages (e.g. heating conditions of the mixture). In general lines: rawmaterials (sugar, citric acid, starch) are added to hot water. After heating and while stirring, flavour additive and/or almonds are added. Depending on the desired taste, colouring may be added too. The viscousmixture is gradually poured into moulds. Once the final gelatinous structure is obtained, it is left to cool and is cut into small pieces which are packed, usually coated with caster sugar. Gastronomy: Consumed as a sweet. Halitzia Tillyrias Halitzia Tillyrias is a type of 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: According to written sources (K. Savva, 2002)“halitzia”were alsomade in the Tsakkistra region; they are one of Loukoumi Geroskipou, loukoumi Lefkaron, loukoumi Foiniou Loukoumi is a confectionery product, sugar being the main ingredient. The name Loukoumi Geroskipou is the first Cypriot name to be registered as a Protected Geographical Indication (PGI) in the European Union on 15/12/2007. Loukoumia are also produced in the villages of Lefkara (Loukoumia Lefkaron) and Foini (Loukoumia Foiniou). History: The production of Loukoumi Geroskipou dates back to the 19th century, specifically to 1895, when Sofocles Athanasiou launched its production. The initial recipe for Loukoumi Geroskipou, applying the local knowhow, has been passed on from one generation to the next and is used within the same geographical area until today. Similarly, both Loukoumi Lefkaron and Loukoumi Foiniou each have their own history, which dates back many years.
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