Hard 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 cow cheese, about 7-8 Liters of milk are needed, and a cow can give about 20 Liters of milk per day. Cow’s cheese, which has a slight aroma of smoke, is served as a cold appetizer, which goes perfectly with our domestic prosciutto, warm bread and caramelized onions.