A white, low-fat, creamy cheese with no shape or skin, served with a spoon. It is made of goat milk or a mixture of goat and sheep milk and the animals producing this milk are bred on the "Othris" plateau in the Greek region of Domokos. It is eaten on bread, as a meze, as a dip or in a sauce.
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/kasseri
[7] https://www.gourmed.net/en/glossary/kefalotyri
[8] https://www.gourmed.net/en/recipes/young-goat-wine
[9] https://www.gourmed.net/en/recipes/croatian-grasak
[10] https://www.gourmed.net/en/recipes/all-recipes/raw-artichoke-and-baby-fava-bean-salad
[11] https://www.gourmed.net/en/recipes/easy-do/red-pepper-and-walnut-dip-muhammara
[12] https://www.gourmed.net/en/recipes/split-pea-stuffed-cyclamen-leaves-simi