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fresh sheep and goat's milk cheese

The name supposedly means 'wolf's bite' but this traditional Greek Albanian cheese is more of a lamb. Made around Easter, the milk is cooked, the curd is seared in hot whey and then poured into moulds, traditionally in the shape of a pear. It is eaten within a few days, often sliced, breaded and fried.

Text © Dana Facaros and Michael Pauls

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