A Cypriot cheese made with goat and sheep milk, also popular in Greece and the Middle East. It is traditionally semi-circular in shape, white in colour, with a firm, layered texture. It has a high melting point, so is usually fried or grilled, and a salty flavour, often combined with mint leaves.
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[7] https://www.gourmed.net/glossary/la-la
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[12] https://www.gourmed.net/syntages/nioki-me-mydia-kai-domatinia
