Cyclopean Cheese: Kýklopaskó

Background: Kýklopaskó or Ciclòpichi is a popular folkcheese from Hellenos and southern Latium (specifically the Isle of Trinacria). The cheese is said to have been created by the Cyclopean tribes of Trinacria where it spread to southern Latium and Hellenos. The production of Kýklopaskó has not changed in centuries and still is created by hand with each batch requiring certification that it was created by a Cyclopean Cheesemaker who has been approved by the Arkhityrokómos (Head Cheesemaker). Despite their barbaric past, the Cyclops are highly respected for their tradition of metalworking, sheepherding, and cheesemaking. Some humans have attempted to capitalize on the popularity of Kýklopaskó by producing cheaply made cheese and selling it a lower price, this has in turn resulted in said merchants being visited by the Cyclopean Xadélfia and a swift end to their business schemes.

A Cyclops selling Kýklopasko to Hellenic sailors

Ingredients:

    • 4 Liters of Sheep Milk

    • Fresh Rumen of a Young Lamb

    • 15 Grams of Yogurt

    • 100 Grams of Salt

    • 50 Milliliters of Lemon Juice 

    • 5 Milliliters of Wine Vinegar

    • 3 Sprigs of Rosemary

Instructions:

Warm the milk to blood heat then stir in the yogurt and let sit for an hour. Pour the mixture into a fresh Rumen of a young, unweaned lamb and tie off. Gently massage the rumen to make sure the rennet is fully mixed into the milk. Let the rumen sit overnight. Cut open the rumen and pour the now congealed curds into a pot. Use a knife to roughly chop the curds into cubes. Place a cloth over a bowl then pour the curds into the cloth to let the whey drain off. Bring the corners of the cloth together and tie off, then let the bundle hang over the bowl. Allow the curds to drain for a quarter-day (six-hours). The curds should have congealed into a larger block during this time. Prepare a brine by adding 100 Grams of Salt, 5 Milliliters of Wine Vinegar, Rosemary, and 50 Milliliters of Lemon Juice to 2 Liters of Water. Submerge the cheese in the brine for 1 to 2 days then drain and let sit uncovered for another 1 to 2 days to dry. Consume with olives, Sikelós, or flatbread.