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by Archaeology Newsroom

Society and Techniques. The Choice of the Traditional Cheese-making

Some aspects of the traditional cheese-making techniques applied in the Koupatsiarika villages of the Grevena region relevant to the making of the “batzio” cheese, are examined in this article. Furthermore, the relation of the stockbreeders’ choice of technique to the social organization of production in local and broader level is analyzed. Finally, the modification of these techniques, which is receptive to the pressure of broader economic and social changes, is presented.