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.
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/grapefruit
[7] https://www.gourmed.net/en/glossary/green-bean
[8] https://www.gourmed.net/en/recipes/all/roast-chicken-fresh-herbs
[9] https://www.gourmed.net/en/recipes/all/pastitsio
[10] https://www.gourmed.net/en/recipes/all/butter-cookies
[11] https://www.gourmed.net/en/recipes/easy-do/chicken-kebab-haloumi
[12] https://www.gourmed.net/en/recipes/croatian-potato-dumplings-plums-knedle-sa-sljivama