Country and Region of Origin:
Greece
Type of Cheese:
Traditionally an unpasteurized sheep's and/or goat's milk cheese, but in recent years more frequently made with pasteurized cow's milk. It's a very white cheese that is normally sold in a block.
Texture:
Ranges from soft to semi-hard; crumbles easily.
Rind:
None.
Tasting Notes:
Very salty and tangy. Usually very moist because it is cured in a brine solution.
Wine Pairing:
Pair with a light, fruity wine such as a Beaujolais.
Serving Suggestion:
This cheese is often crumbled on salads for a zesty addition. It's a main ingredient in many savory, Greek pastries. It can also be marinated with other Mediterranean flavors and served as an appetizer.
