A mild, crumbly-textured white cheese still predominantly produced and consumed in and around the country that gave it its name. It is one of the softest of all native hard-pressed cows’ milk cheeses, and is unique in that it is made with a mixture of curds from two or three days of milking, giving it a distinctive tangy flavour and loose texture. Mass-produced versions, using only a single day’s milk, are also available.

Credits: BBC Food