A hard, salty, light yellow cheese dotted with small holes and a hard, dry skin and made with a mixture of sheep and goat milk, pasteurized or not. This cheese is only made on the Greek island of Lesvos and is stored in olive oil.
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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/kopanisti-kykladon
[7] https://www.gourmed.net/en/glossary/leek
[8] https://www.gourmed.net/en/recipes/veal-vegetables-etliz-yaz-turlusu
[9] https://www.gourmed.net/en/recipes/vegetables-roast-peppers-stuffed-tomato
[10] https://www.gourmed.net/en/recipes/low-budget/chicken-herbs-and-wild-greens
[11] https://www.gourmed.net/en/recipes/country-lamb-exohiko
[12] https://www.gourmed.net/en/recipes/chios-christ-bread-christopsomo
