In Kefalonia, however, prenza captures the ingenuity of the older generations, who did not intend to leave the slightest trace of food unexploited.
It is literally not a cheese, but a preparation, which used the crumbs that remained in the barrels of feta when emptied.
Let us not forget that the island had a huge tradition in the production of feta and the Kefalonian cheesemakers were famous as the best craftsmen in this type of cheese, were sought after both in mainland Greece and in neighboring countries. Of course, now we cannot talk about Kefalonian feta, since the Ionian Islands are not included in the PDO delimited zone, so, typically, prenza is produced based on white brine cheese.
