etta._--The process for making this cheese is much the same as for
Paphos cheeses, but differs in regard to temperature. It is placed in
bags and hung up, or left in cheese cloths on the table to drain. It is
made up in 100 or 200 dram pieces, and turned and lightly salted for
three days; then placed in barrels filled with brine. This cheese ripens
in a few days. It is soft, and has a sharp, pungent flavour. It is the
first to come on the market. It is not consumed in Cyprus, but made
entirely for the Egyptian market, where it is much liked. Being soft, it
does not keep well, and should always be kept covered in brine. For
these reasons it is exported in small barrels of a gross weight of 40 to
50 okes. If care is taken in this respect, if all leaky barrels are kept
refilled and cool storage provided, it may be preserved for a year; but
these conditions are rarely fulfilled in Cyprus.

_Telemes._--This is another soft cheese, prepared in a similar manner to
"fetta," but it is cut into square blocks and placed not in barrels or
vats, but in tins which, when completely filled with cheese and brine,
are soldered down. This cheese is also made entirely for the Egyptian
market.

_Kaskaval or Kaskavalli._--This is mostly made by cheese-makers who come
over from Greece or Turkey during the cheese-making season.

The curd, after the whey is drained off, is called "phlongos," and it is
almost always bought from the shepherds, each shepherd preparing it in
his own way. It is transported in baskets, sometimes a good distance, to
the cheese factory, or "kassaria," and these drawbacks, added to lack of
cleanliness, are the cause of much cheese of inferior quality being
produced which has no keeping properties and must be quickly consumed.

Having reached a pasty condition, the cheese is placed in reed or willow
baskets and immersed in either boiling whey or clean water and stirred
until the whole mass is transformed into "kossimari"; it is then cut
into pieces weighing one or two okes, and moulded by hand into a
globular form, leaving one slight depression called the "omphalos" or
navel. If not properly stored, this cheese soon dries and becomes rancid
or tasteless.

_Agrafa Cheese._--This is made entirely from sheep's milk. Coagulation
should be completed in 25 to 30 minutes. The cheese remains 20 hours in
the press. Salting lasts from 40 to 60 days, and the cheeses ripen in
four months. If well stored, the cheese may keep for