Possa is a wine-cheese from the Aegean island of Kos. It is made from sheep’s and goat’s milk (the highest proportion belongs to goat’s milk), heated and then placed in special jars with wine mud (a mixture of vine harvest or ‘’possa’’ and red wine) for a period of about four weeks, in order to mature.
When it is matured, it gets externally the brown-red color of the wine while it remains white inside.
It has a mild, salty taste and a special aroma. It is used in salads, as meze, saganaki etc.