Plexouda Arvaniti Cheese is a cheese that was historically produced by the Greeks of Pontus and we also met it with the name Gais, which means belt in Pontian. Plexouda Cheese is a natural cheese produced in the style of cheese-making that has become known by its Italian name: pasta filata. It is a cheese that is consumed fresh in order to maintain its characteristic light taste and elastic structure. It strongly gives the presence of milk to the taste, while it has the ability to highlight the intense flavors with which it is combined. Its structure is very interesting, where the fibers of the cheese are very strong. These fibers are created during the production process when the curd is heated and molded to spread and soften the cheese until it reaches its final desired shape. R n r nThe pasta filata style follows two steps: first we produce the curd from fresh milk with the addition of crop. This curd is called baski. In the second stage, cut the basque into thin strips and reheat it in hot water so that it melts and its structure becomes soft and elastic. When hot, it is molded and stretched to form the desired strong fiber structure. r n r nThis cheese when heated has the property of melting and when melted forms a long “string”. So it is a cheese ideal for pizza and penirli. The same cheese is used for the political sweet Kiunefe Gaddafi, the oriental “cheesecake”. In this dessert the cheese melts and is consolidated with kadaifi. An interesting recipe for finger food is the cheese sticks, where we cut the earth into small pieces and bread them to fry it. One recipe that comes to us from Central Europe is fondue and because Plexouda cheese has the ability to melt it is the ideal cheese. Try it in different versions using other ingredients, such as olives, herbs, etc. If you loosen the braid and separate its fibers, it creates a nice and fluffy mass of cheese, which goes well with the green salad with balsamic.