Island Life…

Hello fellow traveler!

Photo courtesy of http://www.greek-islands.us/crete/crete-cheese/

Several weeks ago, I was able to spend some time with a young couple that had never traveled outside of the United States, and yet here they were, ready to embark on a trip to the Greek Isles for their honeymoon.

I realize that we are now into autumn, but there seems to be something about island life that makes me think it must always be summertime. Maybe it’s the slower pace...Maybe it’s the sandy beaches, or just maybe it’s because these destinations are a little harder to get there and they are isolated from the main land where the cities are bustling, and people are just too busy to think about those sandy beaches.

As I have mentioned before, I live on California’s West Coast and most people on this coast think of the Hawaiian Islands when they hear “the islands”…just as I imagine that people might think of the Bahamas that live on the East Coast. For this week’s post, I thought I might talk about some other islands and the amazing cheeses that can be found there. Got your passport ready?...Let’s go!...Next stop Corsica!

Corsica - A mountainous Mediterranean island, just off the Southern coast of France, presents a mix of stylish coastal towns, dense forest and craggy peaks. Nearly half the island falls within a park whose hiking trails include the challenging GR 20 (or fra li monti). This 180km (112 miles) path has been described as “one of the top trails in the world”. While Corsica has been part of France since 1768, it retains a distinct Italian culture. It may have beautiful beaches, but you all know we came here for the cheese! 

Photo courtesy of http://www.aop-brocciu.com/

Brocciu (or Brocciu Corse) is a soft cheese made from the whey leftover from goat or sheep cheese making. It is packaged in conical strainers and weighing between 250g and 3kg. The manufacturing of Brocciu cheese on Corsica has been in continuous production by the local shepherds for more than 1000 years. Since that time, the knowledge of how to create this cheese has been passed from generation to generation. The production follows the seasons and is thus limited to the milking periods of dairy goats and sheep. During the first part of the year, we rely on the milk of sheep, before goats milk takes over. Only a few writings dating from the nineteenth century mention Brocciu, regarding it as a cheese primarily for home consumption, as it is eaten fresh and rarely leaves the island.

“Those who have not tried it, do not know the island" wrote Emile Bergerat in the late 19th century. So loved by the Corsicans, that they consider it their "national cheese."

Brocciu was formally recognized as an AOC (Appellation d’origine controlee) cheese by the INAO (Institut national de l’origine et de la qualité) on 3 June 1998, and was given Designation of Origin status on June 10th. Brocciu is the only AOC cheese from Corsica. 

Greece - Located at the crossroads of Europe, Asia and Africa, it is situated on the southern tip of the Balkan Peninsula, and it shares land borders with Albania, Macedonia, Bulgaria, and Turkey. The Aegean Sea lies to the east of the mainland, the Ionian Sea to the west, the Cretan Sea and the Mediterranean Sea to the south. Combine this with its 13,676 km (8,497 miles!) of coastline, it’s easy to see why the Greeks have had a long tradition with the sea and maritime trade. Although not technically an island, is does have 1000’s of islands all united under their iconic blue and white flag.

Greece is considered the cradle of Western civilization, being the birthplace of democracy, philosophy, literature, political science, mathematics, as well as the Olympic Games.

Agriculturally, they are known for Olives & Olive Oil, Honey, Wine, Alcohol (Ouzo), Vinegar, Herbs & Spices, and of course, Feta Cheese!

 I know that this would be one cheese that the average reader may not find that special or unique, but you need to take a closer look at the history and tradition of this ancient cheese. The earliest references to cheese production in Greece dates back to the 8th century B.C. and the technology used to make cheese from sheep or goat's milk is described in Homer's Odyssey.

Feta has fought long and hard to protect its name and origins, as mentioned earlier in the story, the Greek mainland coastline and its 1000’s of islands meant lots of sailing ships, lots of trade, and, of course, lots of cheese hungry sailors. This helped the popularity of Feta expand way beyond its borders. Countries like Bulgaria, Turkey, Denmark, France and the United States all produce a similar cheese, but there is nothing like the real thing. Whether it’s 100% sheep, a sheep/goat blend (max up to 30% goat by PDO rules), aged in tin, or in wooden barrels, true Greek Feta has a briny flavor makes it a favorite for all meals in most Greek homes.

Photo courtesy of https://www.yiannislucacos.gr/en/

Crete - Greece's largest island, is known for its varied terrain, which ranges from fine-sand beaches to the White Mountains. Mt. Ida, the tallest of the range, is home to the Ideon Cave, which was the birthplace of Zeus, according to Greek mythology.

Outside of Feta, Graviera cheese could be considered one of its more popular cheeses originating on the isle of Crete. This hard cheese with a light yellow color, and has a slightly nutty taste. Much like Feta, it can be made with 100% Sheep milk, or a Sheep/Goat blend. Still produced by hand and aged a minimum of five months, Graviera cheese received a certification of protected destination of origin (PDO) in 1996.

I started this post by saying that “island life” reminded me of relaxing, endless summers, and sandy beaches, but now I hope that it will also remind you of these unique, sometimes rare, timeless cheeses…just like the timelessness of love ~ Robert and Brittany, wishing you a lifetime of happiness!

Until next week…

 Trevor