Pergamou Livadias: Difference between revisions
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'''Pergamou Livadias''' (Greek: ''Πέργαμου Λιβάδιας'') is a Romaian hard, granular cheese produced from cow's milk and aged at least 24 months produced in central Romaia. It is named after two of the areas which produce it, the comunes of Pergamo and Livadia. In addition to Pergamo and Livadia, it is also produced in Kamaras. Pergamou was developed by monks of Saint Steohen's Monastery in the 14th century. It can last a long time without spoiling, and is sometimes aged for up to two years. | '''Pergamou Livadias''' (Greek: ''Πέργαμου Λιβάδιας'') or '''Pergamou''' is a Romaian hard, granular cheese produced from cow's milk and aged at least 24 months produced in central Romaia. It is named after two of the areas which produce it, the comunes of Pergamo and Livadia. In addition to Pergamo and Livadia, it is also produced in Kamaras. Pergamou was developed by monks of Saint Steohen's Monastery in the 14th century. It can last a long time without spoiling, and is sometimes aged for up to two years. | ||
== Production == | == Production == | ||
Pergamou is a semi-fat hard cheese which is cooked and ripened slowly for at least 24 months. After passing quality tests, it is fire-branded with the Pergamou Livadias trademark. The cows are milked twice a day. Milk produced in the evening is skimmed to remove the surface layer of cream and mixed with fresh milk produced in the morning. The partly skimmed milk is transferred into copper kettles and coagulated; the resulting curd is cut to produce granules with the size of rice grains, which gives the cheese its characteristic texture, and then warmed to 53–56 °C (127–133 °F). It is produced year-round, and varies seasonally as well as by year. About 150 factories make Pergamou in the Peiros Valley area, and an estimated 75 thousands tons of this cheese are manufactured annually. | Pergamou is a semi-fat hard cheese which is cooked and ripened slowly for at least 24 months. After passing quality tests, it is fire-branded with the Pergamou Livadias trademark. The cows are milked twice a day. Milk produced in the evening is skimmed to remove the surface layer of cream and mixed with fresh milk produced in the morning. The partly skimmed milk is transferred into copper kettles and coagulated; the resulting curd is cut to produce granules with the size of rice grains, which gives the cheese its characteristic texture, and then warmed to 53–56 °C (127–133 °F). It is produced year-round, and varies seasonally as well as by year. About 150 factories make Pergamou in the Peiros Valley area, and an estimated 75 thousands tons of this cheese are manufactured annually. | ||
Traditionally, cows are fed only on grass or hay, producing grass-fed milk. Only natural whey culture is allowed as a starter, together with calf rennet. | |||
== Industry == | |||
All producers of Pergamou cheese belong to the Pergamou Livadias Cheese Consortium, which was founded in 1931. Besides setting and enforcing the standards for the PDO, the Consortium also sponsors marketing activities. | |||
== Uses == | |||
Pergamou Livadias is commonly grated over pasta dishes, stirred into soups and and eaten on its own. It is often shaved or grated over other dishes like salads. | |||
Revision as of 19:16, 20 August 2022
| Pergamou cheese Πέργαμου Λιβάδιας | |
|---|---|
 Pergamou logo | |
| Country of origin | Romaia |
| Region | Galatia |
| Town | Pergamo, Livadia Galatias, Kamaros |
| Source of milk | Cows |
| Pasteurised | No |
| Texture | Hard |
| Fat content | 45% |
| Aging time | at least 24 months |
| Certification | PDO 1978 |
Pergamou Livadias (Greek: Πέργαμου Λιβάδιας) or Pergamou is a Romaian hard, granular cheese produced from cow's milk and aged at least 24 months produced in central Romaia. It is named after two of the areas which produce it, the comunes of Pergamo and Livadia. In addition to Pergamo and Livadia, it is also produced in Kamaras. Pergamou was developed by monks of Saint Steohen's Monastery in the 14th century. It can last a long time without spoiling, and is sometimes aged for up to two years.
Production
Pergamou is a semi-fat hard cheese which is cooked and ripened slowly for at least 24 months. After passing quality tests, it is fire-branded with the Pergamou Livadias trademark. The cows are milked twice a day. Milk produced in the evening is skimmed to remove the surface layer of cream and mixed with fresh milk produced in the morning. The partly skimmed milk is transferred into copper kettles and coagulated; the resulting curd is cut to produce granules with the size of rice grains, which gives the cheese its characteristic texture, and then warmed to 53–56 °C (127–133 °F). It is produced year-round, and varies seasonally as well as by year. About 150 factories make Pergamou in the Peiros Valley area, and an estimated 75 thousands tons of this cheese are manufactured annually.
Traditionally, cows are fed only on grass or hay, producing grass-fed milk. Only natural whey culture is allowed as a starter, together with calf rennet.
Industry
All producers of Pergamou cheese belong to the Pergamou Livadias Cheese Consortium, which was founded in 1931. Besides setting and enforcing the standards for the PDO, the Consortium also sponsors marketing activities.
Uses
Pergamou Livadias is commonly grated over pasta dishes, stirred into soups and and eaten on its own. It is often shaved or grated over other dishes like salads.