27 Α feast of flavour The name Halitzia Tillirias was registered as a Protected Geographical Indication (PGI) on 07/12/2023. History: The art of making Halitzia Tillirias was most probably passed on to the area’s inhabitants by conquering peoples towards the end of the 16th century. Although their production was mainly limited to the defined area, in recent years the product has become popular all over the island. Production method: The goat milk is filtered, pasteurised or heated at a temperature higher than 65°C for at least 30 minutes and then is let to cool. Rennet is added and is left for 12-15 minutes to coagulate. The curd is cut, pressed and mixed so it would thicken evenly and a solid piece is formed. The curds are transferred to a ‘talari’ [type of basket] and pressing lightly for 15 minutes. The curd is removed from the trays and cut into rounds (about 3-8 cm) and then into smaller pieces which are placed in open containers and lightly salted all over their surface. Then, they are placed in shallow containers and left to rest in salted whey for 48 hours. This whole process is important because the chunks of curd absorb the salted whey and swell, and this is how "Halitzia Production method: 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: raw materials (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 viscous mixture 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 Tillirias Halitzia Tillirias is a type of soft to semihard white cheese with holes and a slightly sour aftertaste. It is manufactured in the Tilliria region from fresh goat’s milk. With their characteristic shape, pure white colour and irregular holes on the inside that give them a rough appearance, like stones worn smooth by the action of seawater, the chunks of "Halitzia Tillirias" resemble the large white pebbles found by the sea. 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.
RkJQdWJsaXNoZXIy MTUzMzM1NQ==