A hard, smoked cheese, made with the "pasta filata" method in the Greek town of Metsovo in Epirus, from non-pasteurised cow milk alone, or mixed with sheep or goat milk. It is cylindrical in shape, with one edge thicker than the other, and is covered in parafin wax. Its curd is golden yellow in colour and it bears small irregular holes.
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[12]Links
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/melon
[7] https://www.gourmed.net/en/glossary/mezze
[8] https://www.gourmed.net/en/recipes/child-friendly/perfect-hummus
[9] https://www.gourmed.net/en/recipes/quick/haricotwhite-beans-soup-tomato-sauce-fasolada
[10] https://www.gourmed.net/en/recipes/child-friendly/beef-stuffed-pastry-rolls-bourek
[11] https://www.gourmed.net/en/recipes/chocolate-almond-mousse-cake
[12] https://www.gourmed.net/en/recipes/soulas-roast-chicken
