A semi-hard, mild-flavoured, slightly salty cheese from Puglia in Southern Italy, similar to Provolone. Made with either cow or sheep's milk, and from spun curd, it is pale yellow with a smooth edible rind and is gourd-shaped.
Links
[1] https://www.gourmed.net
[2] https://www.gourmed.net/glossary/all
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[5] https://www.gourmed.net/user
[6] https://www.gourmed.net/
[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/oles-oi-syntages/soyvlakia-psiton-lahanikon-me-talagani
[9] https://www.gourmed.net/syntages/koyneli-stin-katsarola-me-kremmydia-kai-krasoxido-comlek
[10] https://www.gourmed.net/syntages/oles/i-kava-mas-anapsyktiko-me-safran-kai-meli
[11] https://www.gourmed.net/syntages/eykoles-syntages/taliateles-me-solomo-krema-tyrioy-kai-mprik
[12] https://www.gourmed.net/syntages/kala-fthina/flogeres-me-loykoymi-tis-kaitis-apo-kafe-avissynia