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A firm handmade sheep cheese from Messinia that resembles haloumi in that it's best eaten grilled or sautéed and retains its chewy texture. The name comes from the talagani, the traditional winter cape worn by shepherds. It nearly always comes embedded with dried mint, dyosmos.

Ταλαγάνι καπνιστό (talagani kapnisto): Talagani smoked for seven hours on beech leaves, turning a reddish brown color, with a stronger taste.

Cheese, dairy and eggs


Text © Dana Facaros

Image by Avli Malia