A semi-hard cheese, white in color, cylindrical in shape, with no outer skin. It is made of a mixture of milky cheese and fully skimmed sheep or sheep and goat milk. It is produced in the Greek regions of Thessaly, Crete and Central and Western Macedonia.
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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/oles-oi-syntages/sokolatenio-mpiskotoglyko
[9] https://www.gourmed.net/syntages/soypia-me-mayro-pilafi-ryzi
[10] https://www.gourmed.net/syntages/kala-fthina/kotopita
[11] https://www.gourmed.net/syntages/grigores/kroketes-solomoy-kai-kamamper
[12] https://www.gourmed.net/syntages/eykoles-syntages/mpakaliaros-me-lahanika-stin-katsarola
