Hard, pale golden, flavorful cheese made only on Syros from cow’s milk. San Michali has Protected Designation of Origin (PDO, in Greek P.O.P) status and is named for the Catholic church in the mountain village where it was originally made. The cheese is matured for three to four months and has a rich, tangy flavor. It is a fine table cheese but also grated over dishes or used in cooking, for instance in savory pies or fried as saganaki.