DELICATESSEN AND CHEESES
In a specially designed area you will find different types of cheeses and sausages, local and imported that will meet your taste requirements. A world of fine cheeses, meats and other dishes from Cyprus, Greece, Italy and Europe will spark your imagination. Our experienced and qualified staff is ready to provide the best and friendliest service.
Cheeses
There are three main categories of cheese depending on the milk the cheese is made of:
- Cheese made with cow milk
- Cheese made with sheep milk
- Cheese made with goat milk.
According to its properties, cheese is divided into:
1. Soft: with high moisture content more than 67% and usually elastic mass, such as feta, halloumi, etc. This type of cheese can have some fat content and because of their high water content, the maximum rate of fat may be less than the same type of hard cheese fat.
2. Semi-hard: a more solid cheese and less fragile than soft. Its water content varies from 54% to 63% and so it ripens quickly and it is easily cut into slices. This category includes cheese like cheddar, Gouda, Edam etc.
3. Hard: it is viscous and very compact cheese with very little humidity and sometimes wild texture. The maximum water content is about 56%. Some of the most popular hard cheeses are: Parmesan and Gruyere.
4. Dairy products: usually white, creamy cheese with high moisture content such as camembert, brie, etc.
5. Blue cheese: distinguished by its colour due to the blue spots which bears on its surface, its tangy taste and strong smell.
Cheese and Wine
It is now generally accepted that a good wine can perfectly accompany a good cheese and vice versa. The wine definitely reveals and intensifies the flavours of cheese that would not have been discovered otherwise.
The combination of wine and cheese has two other advantages: Firstly, the speed and ease of enjoyment. You do not need complicated cooking for hours, just good cheese, some good bread, a glass of wine and pleasure is immediate. Secondly, it is easily stored for at least 4-7 days. So we can repeat a combination we liked. Moreover It is hard to cook a meal just to match a wine we like and easy to pick a cheese to match the wine of our choice.
Which cheese matches with what wine is certainly a matter of personal taste. The best combination is the one you like. Here we will just say that wine and cheese match very well. We also dare to give some basic rules, the compliance is not at all necessary, but will help you make your own, personal choice.
The first-and easiest-rule says that most cheeses fit well with white wine.
But usually combined as "similar" between them:
- Fresh white cheese with fresh white wines.
- Fatty yellow cheese with rich red wines.
- Mature white cheese with mature white wines.
- Mature yellow cheese with mature red wine.
- Heavily salted cheese with acid white wines.
- Cheese fried with acidic aromatic white wines.