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Traditional creamy but light and slightly sour sheep or goat cheese versions from Epirus, and made commercially by Iraklis Kaidantzis at the Καϊδαντζή in Attica.

It comes in tubs or in cylinders, either plain or rolled in pistachios, sun-dried tomatoes, oregano, thyme, basil, or boukovo (highly recommended by yours truly!).

Cheese, dairy and eggs


Text © Dana Facaros

Image by Enet