Melichloro cheese

Melichloro (also called Melipasto) is a semi-hard, PDO-protected cheese made exclusively on the island of Lemnos in the North Aegean, from sheep's and goat's milk. Fresh-strained milk is left to dry in shaded, low-humidity spaces through early summer -- in its first stage the texture sits between fresh and aged ("meli-chloro," roughly "honey-green/fresh"), and it hardens further the longer it's left. It's eaten as a table cheese, grated over pasta, or -- most often on Lemnos itself -- fried as saganaki.