Dimitris Fragkakis

I have sold cheese in the covered market for over twenty years, in the same cross-shaped building my father worked in before me. On camera I walk the aisles slowly, showing the butchers, the olive barrels and the cheese counters, and explaining why the market was built in this particular shape back in 1913. I describe the differences between the graviera made in different villages, since regulars ask me constantly and visitors rarely get the chance to hear it explained properly. I cannot pass anything through the screen, so I describe every taste and smell instead, in as much detail as I can manage.