A soft, fragmented, white cheese whose curd consists of small hard pieces within a creamy mass. It is made of sheep milk or a mixture of sheep and goat milk, and its manufacture is only permitted within the Greek regions of Epirus and Thessaly.
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[12]Links
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[2] https://www.gourmed.net/glossary/all
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[5] https://www.gourmed.net/user
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[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/oles-oi-syntages/eykoli-anapodogyristi-milopita
[9] https://www.gourmed.net/syntages/kala-fthina/mproysketa-me-marmelada-ntomatas-kai-katsikisio-tyri
[10] https://www.gourmed.net/syntages/kala-fthina/pavlova-me-rodia
[11] https://www.gourmed.net/syntages/oles/gemista-koyloyrakia-me-krema
[12] https://www.gourmed.net/syntages/tartakia-me-lahanika
