Believed to be handmade on the Mediterranean island of Cyprus since the Medieval Byzantine period (AD 395 – 1191), it recently received PDO status in 2021. Traditionally fried, grilled or broiled; enjoy with mint or oregano. Taste: Mildly salty, mellow-yet tangy; when fried - it’s a grilled cheese sandwich - without the bread! Pairings: Sauvignon Blanc, Pinot Noir, dry Rose, Gewurztraminer, Riesling. Made with pasteurized sheep's milk and microbial rennet.