Ο τοπικός πολιτισμός της περιοχής των Τζουμέρκων
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The Cheese Makers

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Cheese making initially took place in the home but with time it took on a more professional role. Residents from the Tzoumerka region with relevant experience and expertise would over time seek additional income outside the confines of the community.

This inevitably led to a seasonal migration toward the urban centers where the dairies were well equipped. They’d stay for approximately six months and then return to the settlement where they’d mostly engage in agricultural work. Several cheese makers even looked for work in the dairies of neighboring Italy and Albania.

The older cheese makers initially worked as assistants and then as amateurs. It was a very tedious job especially at the beginning where the technical means were rudimentary. For this reason the craftsman’s experience was significant.