Made from sheep’s milk, it is curdled using rennet, and later drained to separate it from the whey. Salty, or very lightly salted, it is served as a light snack alongside vegetables or used to make pies and tarts.
Made from sheep’s milk, it is curdled using rennet, and later drained to separate it from the whey. Salty, or very lightly salted, it is served as a light snack alongside vegetables or used to make pies and tarts.