Melichloro cheese is made from goats' milk. Straining is a fundamental part of its production. It takes place in well-ventilated areas, away from sunlight, and at times when humidity is relatively low, i.e. after the end of spring. First, the cheese acquires a semi-tender, semi-dry texture, hence its name -melichloro. Later on, during the course of dehydration, the cheese turns hard. It is ideal for grating, for making saganaki (fried cheese) or just served on a cheese tray with meals. You can also enjoy it with raki!