Talagáni

A firm handmade sheep cheese from Messinía that resembles haloúmi in that it's best eaten grilled or sautéed and retains its chewy texture. The name comes from the talagani, the traditional winter cape worn by shepherds. It nearly always comes embedded with dried mint, dyosmos.

Ταλαγάνι καπνιστό (talagáni kapnistó): Talagani smoked for seven hours on beech leaves, turning a reddish brown color, with a stronger taste.