Hard mixed sheep and cow cheese arrives at our table from local producers. The tradition of preparing hard cheese involves the basic processes of adding rennet to milk, curdling, shaping the cheese into moulds, pressing the cheese, salting, and aging. To produce 1 kg of hard sheep/cow cheese, about 7 Liters of milk are needed. We serve sheep/cow cheese as a cold appetizer that perfectly complements homemade prosciutto, warm bread and caramelized onions.