A hard, salty, light yellow cheese dotted with small holes and a hard, dry skin and made with a mixture of sheep and goat milk, pasteurized or not. This cheese is only made on the Greek island of Lesvos and is stored in olive oil.
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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/melopsomo
[9] https://www.gourmed.net/syntages/arnaki-kleftiko
[10] https://www.gourmed.net/syntages/ygieines-syntages-pikantiki-hortosoypa
[11] https://www.gourmed.net/syntages/oles/katsikaki-me-ampelovlastara
[12] https://www.gourmed.net/syntages/vasikes-syntages/klasiki-saltsa-ntomatas
