On the slopes of southern Kefalonia,
agricultural practices remain largely
unchanged over the centuries. Here,
two shepherds — Dionisis Siliverdis
(above) and Panagiotis Toulatos (right)
— lead their locks to forage and graze.
Both have grown up in this tradition,
following in their ancestors’ footsteps
to become experts in animal husbandry
— and producing meat, milk and
cheese. The Pantazatos family has been
making goat’s cheese in age-old
wooden barrels for generations and
today they combine tradition with
innovation to make this island delicacy.120 nationalgeographic.co.uk/travel
KEFALONIA