Paros has an excellent tradition of cheese and wine production.

Around 700 tons of Parian local milk are produced annually at the cooperative’s facilities.

Fresh xynomyzithra (soft creamy cheese), ladotiri, excellent gruyere, and kefalotyri.

Tulumisia and kopanisti are some of the local cheeses you don’t want to miss. Combine them with wonderful local olives and the famous barley buns or Parian nuts, and you will have a delightful meal.

A first-class meze dish to accompany a glass of local suma.

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