Sheep sack cheese
Description of the technological process sounds unusual and intriguing, while the full and distinctive taste of this cheese delights all cheese-lovers. Season of consumption begins in late spring and ends in late summer, due to limited quantities.
It can be purchased directly on the economies of small producers, markets and fairs, or tasted in local restaurants. Apart from sheep milk, this cheese is now days produced also from cow milk. This variant is somewhat milder in flavor and has a smaller share of fat, but it is also highly estimated among consumers.