A soft, fragmented, white cheese whose curd consists of small hard pieces within a creamy mass. It is made of sheep milk or a mixture of sheep and goat milk, and its manufacture is only permitted within the Greek regions of Epirus and Thessaly.
Links
[1] https://www.gourmed.net/en
[2] https://www.gourmed.net/en/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/en/glossary/galotyri&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/galotyri_0.jpg?itok=wUn5Run4&description=Galotyri
[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/formaela
[7] https://www.gourmed.net/en/glossary/garlic
[8] https://www.gourmed.net/en/recipes/all-recipes/israeli-fruit-soup
[9] https://www.gourmed.net/en/recipes/meatseafood-paella
[10] https://www.gourmed.net/en/recipes/healthy/tomato-potato-and-purslane
[11] https://www.gourmed.net/en/recipes/all/kitchen-basics-no-knead-bread-jim-lahey
[12] https://www.gourmed.net/en/recipes/all/serbian-red-pepper-and-aubergine-dip-ajvar