
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.
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[11] https://www.gourmed.net/en/recipes/veal-meat-alsatian-fischer-beer
[12] https://www.gourmed.net/en/recipes/rabbit-casserole-onions-and-wine-vinegar-comlek