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This creamy white Greek cheese traditionally made from ewes milk or a mixture of ewes and goats milk (but now sometimes made using cows milk). It is preserved in brine or oil and has quite a salty flavour.
You can buy pre-packed in most places or its available ready-cubed in jars of oil, often flavoured with herbs.
In Greek cooking it is used mostly for gratins and pastries and, of course, the classic Greek salad. It holds its shape quite well so can be carefully skewered and grilled or barbecued. If you want to remove some of the saltiness, just soak the cheese in milk or water for a couple of minutes.