and his small dairy pantelis cantelli only makes cheese when he's got enough milk this time he only has goats milk. i take what i spoon falls of rennet a mixture of enzymes from the goats stomachs it curdles the milk i have the rennet to the milk at around 35 degrees celsius where it works best then the warm mixture is left to stand in the vats for about an hour. what remains is the liquid way and the kurds. pantelis pantelion his daughters press these into molds. once it is set it's heated once more in the way. finally they can serve the finish to lummi and brine until it's consumed. there's so many food raising how do you know we is in just a moment fashion internationally and nowadays it is used by. chefs and all of them to run a loony from cyprus is a hit the world over. and for the islanders it's. more than just another cheese it's an important part of cypriot culture. and if you are looking for more reports about food from all around europe than check out our new you tube channel the food here is a small taste of what we have on a. family to see these. stories . and to see as a. j