San Michali

This hard cheese is obtained exclusively from the milk of cows bred on the island of Syros in the Cyclades archipelago, where this famous cheese has been produced for more than half a century using the same traditional methods. The local cows are fed a diet of aromatic local plants and herbs, which contribute to the buttery scent of this cheese.  It is quite hard and compact with many irregular holes.

It has a cylindrical shape and a color that varies from light to intense yellow. Its aroma is unique and it has a pleasantly spicy taste with an aftertaste reminiscent of dried fruit. It can be eaten plain as a table cheese, and it is also often used as an ingredient in soufflés or omelettes.