Three variations on a home-made cheese from a farm taverna in the Cyclades: clockwise from bottom left - the original article, unsalted and tasting of free grazing, a garlic and herbs version, and a salted, slightly longer-matured one.

@mugwort How young is the original one? A week or two?

@shuffler I didn’t ask details as the truth is we weren’t much taken with them. I will ask the next time we go.

@mugwort It's idle curiosity on my part, made even more idle by the fact that you weren't impressed.

I *am* surprised the young one was unsalted.

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Kith Kitchen

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