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anthógalo
ανθόγαλο
Sheep milk anthógalo cheese means 'milk flower': once the milk is boiled, rennet and yogurt are mixed in. The top part of the milk is strained and aged for a few days, and then refrigerated.
It goes into many dishes —but is especially appreciated with honey on paximádia.
Text © Dana Facaros
Image by 200 per cent cretan