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Geremézi
Γκερεμέζι
Traditional creamy but light and slightly sour sheep or goat cheese from Epirus, and made commercially by Iraklis Kaidantzis at the Καϊδαντζή in Attica.
It comes in tubs or in cylinders, either plain or rolled in pistachios, sun-dried tomatoes, oregano, thyme, basil, or boukovo (highly recommended by yours truly!).
Text © Dana Facaros
Image by Enet