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A semi hard brined cheese full of tiny holes similar to feta (but firmer), produced in Messinia and Lakonia from the milk of free range sheep and/or goats. After the curd is divided and heated it is pressed in a strip called a sfela, then salted and left to ripen in tin cans for a minimum of three months. It's a popular appetizer cheese and better than feta for grilling.

Designated PDO (ΠΟΠ).

Text © Dana Facaros

Image by kalamatagastronomy