🧀 Krasotiri Ko

Krasotiri Ko, or Tiri tis Possias, is a soft cheese from the island of Kos, of goat's or sheep's milk or a mix of the two. It spends at least a day in brine, then at least a month in wine lees, hence its winey aroma and reddish exterior. The name entered the EU register as a PGI in 2019. ¹³

What possia is. Possia is a thick, aromatic mass of boiled-down red wine lees. Local winegrowers prepare it in traditional ways, using only the grape varieties permitted on the island, and may thin it with wine. It is what gives the cheese its slight tang and pronounced smell of wine. ³

Why it looks like this. The cheese has a long, asymmetrical cylindrical shape with deep indentations. These are left by the tyrovoli, a basket of Kos reed in which the curd drains; food-grade plastic moulds with holes are now allowed too. Inside, the cheese is completely white, while the red tint outside depends on the colour of the lees and the length of ageing. Fat in dry matter is at least 43% and moisture no more than 56%. ³

Where the tradition comes from. Sheep and goats on Kos still live nomadically, grazing wild pastures by day and sheltering temporarily at night. The island has about 1,000 plant species, including thyme, oregano, sage and myrtle. A 2013 newspaper article cited in the file describes exports of the cheese under Turkish and Italian rule and up to 1960: unsold cheeses were put into barrels of lees and sold in winter or shipped out. ³

Why it matters to you. The milk may be raw or pasteurised and the rennet is animal only, so check the label. The cheese is crumbly, so it is packed on Kos to preserve the flavour of the lees; buy it in the producer's packaging. It is served as part of a Greek breakfast in the island's hotels and also goes into cheese pies. ³