Galery

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 Chop the feta into small pieces, put in a blender and whisk with just enough olive oil and for only a few seconds to obtain a rough paste. Remove and ''mould' with the hands, pressing and kneading to make a thick, dryish mass - It has to be solid enough to form balls. Divide the mixture into 10 and make the feta cheese balls as described above.

 If you want a sourer flavour such as that given by the sour mizithra cheese,  substitute 1 tbsp of the 2 1/2 tbsp olive with lemon juice and whisk them well together before adding to the cheese.

Next week we will journey onwards to our new destination, Italy!