A popular, Greek, yellow cheese, mainly produced in Crete, and related to Swiss gruyere. It is made in wheels, aged for atleast 5 months, and its hard rind displays a crisscross patten. In Crete sheeps milk is used, producing a slightly sweet, burnt caramel flavour, while in Naxos cows milk is used instead.

dairy, cheese, Greece, Crete, sheep milk, cow milk, salty, aged