The speciality of the Siafarikas dairy, this is a more traditional version of feta. It is made not in the contemporary rectangular blocks that give feta its recognisable shape, but in large muslin cloths. This gives it an irregular shape and it is then placed in the brine straight after draining (as opposed to the next day with feta). This creates an interplay between the whey still draining from the feta and the brine, resulting in a saltier cheese with a more complex flavour. The cheese is packed in brine to keep it fresh, even after opening. Located in the mountains of north west Greece, the Siafarikas dairy is now in the hands of the fourth generation. The milk is sourced from sheep and goats who graze on the rich mountains and prairies of The Pindus mountain range, more fondly known as ‘the spine of Greece.’