Dry mizithra cheese from the traditional cheese dairy of Vasilis Kourouniotis is produced with fresh, pasteurized sheep's and goat's milk. It is a hard cheese with a slightly salty flavour and firm texture. It is ideal grated over pasta, but it is also consumed plain. Pasta with grated mizithra cheese, stir-fried with fresh butter, is a traditional dish of many villages of the Peloponnese. You can also try the dry grated mizithra cheese on green salads or tomato salads, in warm pancakes or as cheese pie filling.