Chounta

Chounta is a type of cheese originating from the region of Epirus in Greece. It is a semi-hard cheese made from sheep's milk, although sometimes goat's milk is added. The cheese is known for its distinctive aroma and flavor, which can be somewhat pungent.

The production of chounta typically involves a traditional process. The milk is curdled, and the whey is drained. The curd is then often pressed into molds, which can be cylindrical or square. The cheese is then aged for a period, which can vary but is often several months, allowing its flavor and texture to develop. The rind of chounta is usually natural and can be slightly waxy or leathery.

Chounta is often consumed on its own as part of a cheese platter, where its robust flavor can be appreciated. It can also be used in cooking, particularly in savory dishes where its strong taste can add depth. In Epirus, it is a well-regarded local specialty and an important part of the regional culinary heritage. The name "chounta" itself is believed to derive from a local dialectal term.