Prentza is a Cephalonia cheese which is traditionally produced on the Ionian Islands but can also be found in Epirus, Aetoloakarnania and the Peloponnese. On Cephalonia, when a barrel of feta empties, the cheesemakers collect the slivers left in the barrel and mix the remains with olive oil and thyme. The mixture is soft and is called Prentza. It is matured in wooden barrels for at least three months. It is considered a cheese by product due to the way it is produced. However, for this reason, it is distinguished for its tastiness and Greek flavor.