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
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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/paidikes-geyseis/mpaklavadakia
[9] https://www.gourmed.net/syntages/manti-mikra-raviolakia-me-kreas-kai-sos-giaoyrti
[10] https://www.gourmed.net/syntages/kala-fthina/hoirino-mpoyti-me-sos-agrion-manitarion
[11] https://www.gourmed.net/syntages/ispanikoi-keftedes-albondigas
[12] https://www.gourmed.net/syntages/oles-oi-syntages/patates-me-manitaria-psita
