As many know, Spyros along with his son Michaelis, have the goat farm “tyrokomeio” (cheesery/dairy) up on the mountain on the road to the helicopter pad. They have a lot of Skopelitan breed® goats which produce a lot of milk.
Elsewhere I had written the story behind this particular cheese as it is not typical for the island. A friend, a French resident of the island, had urged Spyros for years to make a kind of cheese that she was sure he could master. The cheese she had in mind was more ‘western’ than the cheesemakers in Greece were producing. Also I am not sure how this information was transmitted to Spyros, though I believe that there were samples of ‘foreign’ cheeses carried back to the island, and a lot of discussion.
That was some years ago and I think that Spyros made the cheese as a favor and out of curiosity. But when Spyros makes cheese he makes it in volume so naturally there were cheese rounds left-over. Those extra rounds were put away and “allowed to age” for a few years as Spyros thought that his regular customers of typical local cheeses would not want it. One day last year we visited and Spyros pulled out a round covered with mold (mould). It was good.
Now, according to Spyros, it turns out that “Skopelitans like it”. So he has made more.
He continues to make his typical products and says that he will be do so now through September.