• A cheese similar to Ricotta made from the whey of ewes’ milk, often enriched with butter and cream. It is white, smooth and has a fresh taste. Sold in straw baskets and served on fig or cabbage leaves.
  • A soft cooked curd cows’ milk cheese made with a lactic starter. The hot, washed and salted curd is placed in oblong or cylindrical moulds to make 500 g cheeses.