A semi-hard, compact, white, dry, crumbly cheese, with no skin and small holes, made from sheep or goat milk, cut into blocks and matured in brine to give in a sharp acidic and salty taste. It is produced in Greece and since 2002 is a protected designation of origin product.
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[12]Links
[1] https://www.gourmed.net
[2] https://www.gourmed.net/glossary/all
[3] https://twitter.com/share
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[5] https://www.gourmed.net/user
[6] https://www.gourmed.net/
[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/kala-fthina/mproysketa-me-psita-ntomatinia-kai-metsovone
[9] https://www.gourmed.net/syntages/mparmpoyni-tiganito-me-salata-apo-kolokytha
[10] https://www.gourmed.net/syntages/me-tin-ypografi-toy-sef/trahanopita
[11] https://www.gourmed.net/syntages/ygieines-syntages/moshari-me-mparmpoynofasoyla-mish-qingjji-me-barbunja
[12] https://www.gourmed.net/syntages/eykoles-syntages/psitos-solomos-me-sparaggia-kai-laim
