Ancient, artisanal and handmade in the Epirus region of Greece, this authentic cheese is made from fresh sheep and goat’s milk that is collected seasonally from free-ranging herds. Pan fry until golden then serve with lemon, grate/melt on pasta, salad or burger, or enjoy with Mediterranean fare. Taste: Hard with a mild herbaceous, salty tanginess. Pairings: Cabernet Made with pasteurized goat and sheep's milk and traditional rennet.