Melihloro or melipasto is a cheese made of sheep milk. Its basic stage during its production is the drainage, during which it is exposed in dark well aired spaces until it is dehydrated. This procedure is done during the end of spring season and the beginning of summer season because of the low levels of humidity.
During its early stages it has a creamy texture, whilst by the end of its maturation humidity hardens it. Its taste resembles feta cheese.
It is ideally grated on top of pasta, saganaki or to accompany main courses.