A semi-hard, mild cheese with a light yellow curd, without holes, and either rectangular or spherical in shape. It is made with sheep milk and a small portion of goat milk using the "pasta filata" method, and is manufactured only in the Greek regions of Macedonia, Thessaly, the island of Lesvos and the town of Xanthi in Thrace. It is often paneed and deep fried as an hors d' oeuvre, used as a melting cheese on Greek pizza or eaten for dessert.
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