A very hard, salty yellow-white cheese, with a inedible hard rind, produced in Greece and Cyprus using sheep and/or goat milk. It can be eaten as is, fried in olive oil to make "saganaki", included in pies, or grated on top of other dishes.
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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/oles/synagrida-me-maintano
[9] https://www.gourmed.net/syntages/koympempa
[10] https://www.gourmed.net/syntages/stafidopsomo
[11] https://www.gourmed.net/syntages/oles-oi-syntages/tarta-me-stafylia-kai-syka
[12] https://www.gourmed.net/syntages/oles/krema-karamele-me-fraoyla
