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Soft artisanal sheep's milk cheese, traditionally made in late summer by shepherds (notably the Sarakatsani nomads) since ancient times. The curds are salted and drained in a goat skin sack, and ripened over several months. It's eaten as a snack, but it's also served alongside grilled or roast meats. The creamy result tastes half way between feta and myzithra. Designated PDO (ΠΟΠ).

Text © Dana Facaros

Image by τροφισ