Krasotiri Ko

Κρασοτύρι Κω (Krasotiri Ko), also registered as Τυρί της Πόσιας (Tiri tis Possias), is a soft cheese made from pasteurised or raw goats' or sheep's milk, or a blend of both, produced on the island of Kos. Its defining characteristic is ripening in wine lees known as 'possia', which imparts a reddish exterior rind and a pronounced wine aroma with a mildly acidic taste.

About this designation

Κρασοτύρι Κω (Krasotiri Ko) / Τυρί της Πόσιας (Tiri tis Possias) is registered as a PGI under file number PGI-GR-02387, with EU protection granted on 10 January 2018 (eAmbrosia identifier EUGI00000016098). The specification confines milk sourcing and production to the island of Kos, Dodecanese, Greece. Milk must come exclusively from breeds of sheep and goats traditionally raised on and adapted to the island of Kos; it must not be condensed, and must contain no milk powder, casein salts, colourings, preservatives, or other additives, nor any antibiotics or pesticides. The curd is formed by renneting with animal rennet, either traditionally or commercially produced. After renneting, the cheese is ripened for at least one day in brine and then for at least one month in 'possia' — a thick mixture of boiled red wine sediment produced by local winegrowers using traditional methods. The wine lees used must come exclusively from permitted wine grape varieties within the defined geographical area. The cheese takes a scored, long, asymmetrical cylindrical shape with pronounced indentations imparted by the 'tyrovoli', a traditional basket woven from tall reeds found on Kos, or by food-grade plastic tube-shaped moulds with drainage holes. The interior is completely white; the exterior acquires a reddish tinge from the wine lees. Minimum fat content in dry matter is 43 % w/w; maximum water content is 56 %. Organoleptic properties specified are a pronounced wine aroma and a mildly acidic taste.

Source: The register document this entry was written from · retrieved August 28, 2026

Distinctive facts

• Registered as a PGI on 10 January 2018 under file number PGI-GR-02387 (eAmbrosia identifier EUGI00000016098).
• The cheese carries two registered protected names: Κρασοτύρι Κω / Krasotiri Ko and Τυρί της Πόσιας / Tiri tis Possias.
• Ripening must include at least one month in 'possia', wine lees produced exclusively by local winegrowers on Kos using traditional methods.
• Milk must come exclusively from breeds of sheep and goats traditionally raised on and adapted to the island of Kos; condensed milk and milk powder are expressly prohibited.

Tasting notes

Various Aegean island sheep-and-goat-milk cheese POPs, often wine-rinsed (Krasotyri = "wine cheese") or sun-aged.

HoReCa use

Island cuisines.

Packaging

• wedge-vacuum-200g