Anthogalo

Hailing from Crete, Anthogalo is a creamy fior di latte cheese that was first made by Polyphemus, according to mythology. The sheep's milk is heated, and when it starts to boil, yogurt and rennet added, and the combination is mixed with a wooden spoon.

The part of the milk that rises when boiled is strained in a cheesecloth and left to dry in a cool, well-ventilated, and dark place. After a few days, the cheese is placed in a jar and refrigerated. The texture of Anthogalo is creamy, buttery, and spreadable.

It goes well on potatoes, meat, vegetables, salads, pasta, or risotto, but perhaps the best combination is anthogalo on rusks with honey.