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Its palate is velvety
The milk is boiled up to 85ºC and then the wheat is added
Intense red fruit with refreshing acidity from Maratheftiko and Lefkada grapes handpicked during the harvest in October
with a long aftertaste
Protein: 17
Katsoura Trahanas 1 kg noynoy Its palate is velvetyA traditional Cyprus product using goat's milk which is prepared by pouring it into large earthenware containers or churns and leaving it to turn sour, then pouring it into a clean churn every day for about a week. On the last day, it is put on to boil with wheat and salt. Then it is allowed to set and cool, at which time it is shaped. It is usually made in the villages which breed stock.
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