Thala
Manufacturing process
Starts with a large batch of sheep's milk, heated over low heat until thoroughly separated, but not scorched or boiling. It is then added to oak barrels to age for 5 days, before being heavily salted, then spread onto seaweed and left in the sun for several hours. It is then rolled into cylinders and sliced before serving.
Significance
Cultural
Item type
Consumable, Food / Drink
Related ethnicities
Comments