Enachos, now based in Grammeni in Fthiotida, on the outskirts of Lamia, has been making cheese for 60 years. They make a great POP barrel feta and two other distinct product lines: yellow cheeses called Roumeli and the Erifi line of goat cheeses. I tried the Erifi medallion with garlic and pepper and I loved the soft texture, the full flavour and good mix of cheese, garlic, pepper and turmeric. This cheese is also made from local goat’s milk and has 19% fat.
The combination of flavours might sound a little heavy but it’s actually really good and can be used in salads or enjoyed with spirits, wine or beer.Ellinika Kaloudia, Chatzichristou 8, Acropolis, tel: +30 210 9224060
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