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
[6] https://www.gourmed.net/
[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/kala-fthina/gioyvetsi-me-agria-manitaria-kai-araka
[9] https://www.gourmed.net/syntages/oles/ntomates-gemistes-me-maratho-kai-dyosmo
[10] https://www.gourmed.net/syntages/eykoles-syntages/fetoytsini-me-garides
[11] https://www.gourmed.net/syntages/oles/psito-kibbeh-arnisios-kimas-me-kremmydia-koykoynaria-kai-mpaharika
[12] https://www.gourmed.net/syntages/eykoles-syntages/kioynefe
