A semi-hard, compact, white, dry, crumbly cheese, with no skin and small holes, made from sheep or goat milk, cut into blocks and matured in brine to give in a sharp acidic and salty taste. It is produced in Greece and since 2002 is a protected designation of origin product.
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/fennel
[7] https://www.gourmed.net/en/glossary/fettuccine
[8] https://www.gourmed.net/en/recipes/chicken-fillets-oven-orange-juice
[9] https://www.gourmed.net/en/recipes/easy-do/mullet-and-potato-stew-tajin-bel-hut
[10] https://www.gourmed.net/en/recipes/all-recipes/home-made-orange-jelly
[11] https://www.gourmed.net/en/recipes/garnish-sweet-and-sour-shallots
[12] https://www.gourmed.net/en/recipes/all-recipes/yellow-split-peas-garlic-fava-scordalia