Bianco di Thiesi is a traditional Greek cheese made in north Sardinia, using sheep's milk and sheep yoghurt. Many Greek cheesemakers fled to Sardinia during the Second World War bringing the recipe with them. Christo from Kefalonia, moved to Sardinia in 1958, he started making feta cheese with the Fadda Family, using the local sheep's milk, lamb rennet and yoghurt for the fermentation process. During the making process, the feta has to be washed and re-washed, salted in brine, cut is small wedges and placed in beech barrels to rest. This process gives to the cheese a firm crumble texture and delicate salted flavour with a sharp end that works well in salads, with toasted bread and extra virgin olive oil, baked with tomatoes or in a vegetarian recipes.