A Cypriot cheese made with goat and sheep milk, also popular in Greece and the Middle East. It is traditionally semi-circular in shape, white in colour, with a firm, layered texture. It has a high melting point, so is usually fried or grilled, and a salty flavour, often combined with mint leaves.
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[12]Links
[1] https://www.gourmed.net/en
[2] https://www.gourmed.net/en/glossary/all
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/grey-mullet
[7] https://www.gourmed.net/en/glossary/halva
[8] https://www.gourmed.net/en/recipes/all-recipes/bajadera
[9] https://www.gourmed.net/en/recipes/all-recipes/pesto-alla-genovese
[10] https://www.gourmed.net/en/recipes/all-recipes/macaroni-pie-epirus-makaronopita
[11] https://www.gourmed.net/en/recipes/all-recipes/custard-strudel
[12] https://www.gourmed.net/en/recipes/quick/sea-bream-celery
