This traditional Grecian meze favorite has been dubbed 'the grilling cheese' for its unique ability to resist melting at high temps. This springy, meaty texture is achieved by two rounds of curd cooking, once before and once after packaging. The little half moon shapes are made of mostly pasteurized sheep milk with about 20% goat milk added. During the shaping step of the make, fresh mint is sprinkled throughout the curd for a very subtle herbal enhancement to the mild, briny flavor. Try it pan-seared with eggs and toast for a Cypriot breakfast, or jazz up kabob night by cubing, skewering and grilling.
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