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Fig. 5 | Journal of Ethnic Foods

Fig. 5

From: Identity of cheese: a research on the cheeses of the Aegean Region in Turkey

Fig. 5

Posa cheese is a kind of cheese which is produced by the Turks in Kos Peninsula, also known by the name İstanköy, which is located on the Aegean Sea. This cheese, which is the distinctive feature of the peninsula, is named after “póssia” or “krassotíri”, meaning matured in the sediment of wine. The making of this cheese is facilitated through the use of raw goat or sheep milk. Posa cheese is stuffed in wickerwork cylinders. Upon getting salted, it is lain into the sediment of wine which has piled up at the bottom of a wine barrel. This way, the outer side of the cheese interacting with the sediment of the wine gets the colour of the wine and gets stiffened. (Posa cheese. Journal of Metro Gastro, 2015)

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