The story of Cyprus cheese making begins at the hills and fields of the island, where the mild Mediterranean climate, the rich and aromatic vegetation offer the most suitable conditions for the production of high quality milk. Traditionally, the thicker sheep and goat milk was preferred for the production of most cheese products but in the last few decades cow’s milk is increasingly been also used due to cost control factors. Historically, sheep and goats were the only available sources of milk in Cyprus and this lasted until the second decade of the mid twentieth century when dairy cows were first imported by the British Colonial Government. By 1960 cow milk accounted for nearly 30% of the total milk supplies, a figure that today stands at 75%.
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