A hard cheese, cylindrical in shape, 20-35 cm in length and 5-10 cm in width. It is made of sheep or goat milk or a mixture of both in the mountain of Parnassus in Central Greece, has been reserved by law since 1988, and is a DOC cheese since 1996. Its colour is pale yellow, it has almost no holes, has a spicy flavour, and is usually eaten fried.
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[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/kala-fthina/poyres-apo-melitzana-kai-tahini-baba-ghannouj
[9] https://www.gourmed.net/syntages/paegia-me-karavides-kai-thalassina-caldero
[10] https://www.gourmed.net/syntages/eykoles-syntages/ahladia-se-kokkino-krasi
[11] https://www.gourmed.net/syntages/kala-fthina/mproysketa-me-anthotyro-stafylia-petimezi-kai-karydia
[12] https://www.gourmed.net/syntages/oles/tarta-me-praso-kai-sygklino-manis
