Tyrosuli stuffed with honey, walnuts and cinnamon

_{A recipe in collaboration with Cheesemaker Nektarios Zacharakis and the team at Hotel The Village Resort & Waterpark}

Instructions

For the stuffing:

•  In a pan over low heat, roast the chopped walnuts for 4΄-5΄.
•  Add the honey and cinnamon.
•  We withdraw from fire.

For the cheese: 

• Put the milk to a boil in a saucepan, stirring constantly. We constantly check its temperature with the thermometer. 
• When it reaches 88 ºC, stop the rapid stirring, add the Vinegar (or the sour) and mix with a slotted spoon, slowly lifting the gel from the bottom.
•  In 5΄΄, the milk starts to cut and takes on a lemon-yellow color. 
• Do not turn off the heat until the temperature reaches 92-93 ºC. 
• Pour into a colander and let it drain. 
• Add the filling and stir lightly to go everywhere. 
• Add the salt. 
• Put the tulip in the plastic mold and press it lightly to remove the liquids.
• We can serve it after 2 h. or leave it in a cool place at 17-22 ºC for 2-3 days.

Tips

• Cheesemakers usually when they make the first cheeses, cross the gel.
• The milk should be fresh.
• The 6 kg of milk produces about 1kg of cheese.
• We check the nuts for any shells.
• Serve the tyrosuli lukewarm with hot honey and roasted walnuts, almonds, etc. 
• We can cut it into slices and pass it through the oven, even on the grill.
• But it is necessary to bake it on a greased pan for a better result.