Greek Islands Wind Parks

(GREEK NEWS AGENDA)   Greece’s Public Power Corporation’s (PPC) subsidiary PPC renewables announced on Wednesday that it will invest €60 million in nine wind parks, producing 35.1 megawatts of power. The islands of Crete and Samos will each get two wind parks, while Paros, Lesvos, Rhodes, Sifnos and Lemnos will get one each. The projects are scheduled for completion in the next 24 months. Kathimerini daily: Greener power for PPC plants; Centre for Renewable Energy: Wind Energy 

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Made in Greece

(GREEK NEWS AGENDA)  METAXA (www.metaxa.com) is distinguished as the most famous Greek spirit worldwide. Spyros Metaxas, a silk trader from Athens, was the first in Greece to distil wine in 1888 and the company he founded now sells over a million cases world wide. METAXA is produced from Savatiano, Sultanina and Black Corinth, double-distilled, married with aged Muscat wine from Samos & Lemnos, blended with a secret botanical mix and then aged in hand made oak casks. In the world market, Metaxa is generally available in three versions: Three Star, Five Star, and Seven Star. Extra old Metaxa “Private Reserve” brandies are marketed in attractive, painted, ceramic bottles.

Gourmet Greece: Say Greek Cheese!

(GREEK NEWS AGENDA)  Greek cheeses are among the finest in the world, and many varieties have been accorded protection under the European Union’s Protected Denomination of Origin (PDO) provisions. Feta is arguably the best-known Greek cheese abroad. However, there is a great variety of cheeses, produced in Greece, varying from soft, white and sometimes creamy, to hard and yellow and from salty and sour to sweet and mild. The different kinds of cheese presented below are of Protected Denomination of Origin. History of Greek Food: Cheese; The Greek Cheese Page: www.greece.org  

Soft, Sour and Refreshing

Greek Feta production abides by very specific rules. It is made predominantly with sheep’s milk, although a small percentage of goat’s milk can be added. It is produced only in specific regions: Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese, and Lesvos. Kalathaki of Lemnos is similar in texture and taste to feta. It is manufactured from ewe’s milk or mixtures with small quantities of goat’s milk, exclusively on Lemnos island. It has soft texture and slightly sour taste. It is consumed mainly as table cheese, in Greek salad. Katiki Domokou, produced exclusively in the Domokos area, as well as Galotiri, produced in the regions of Epirus and Thessaly are soft cheeses, white in colour and creamy in texture. They both have a sourish and very pleasant refreshing taste.