Sfela

This semi-hard cheese is traditionally produced from sheep or goat milk, or a mixture of the two. The milk used to make this cheese comes from breeds reared traditionally in the Messinia and Lakonia prefectures, where this cheese has been produced for more than 100 years.

To make Sfela, the curd has to be divided into pieces and reheated. Afterwards, the pieces are drained using cheesecloth, and they are lightly pressed and cut into small strips ('sfelas') and salted. The strips are stored in tin cans full of brine for at least three months to mature.

During maturation, the cheese acquires its characteristic yellowish color. Its body is full of small holes created during fermentation. A cheese adored by consumers, sfela is a commonly used ingredient in modern Greek cooking. It is usually served as an appetizer, grilled, or combined with meat and vegetables in a tasty Greek pie.