A semi-hard, compact, white, dry, crumbly cheese, with no skin and small holes, made from sheep or goat milk, cut into blocks and matured in brine to give in a sharp acidic and salty taste. It is produced in Greece and since 2002 is a protected designation of origin product.
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[2] https://www.gourmed.net/glossary/all
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[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/grigores/saltsa-mpesamel
[9] https://www.gourmed.net/syntages/eykoles-syntages/i-klassiki-spaggeti-mpoloniez
[10] https://www.gourmed.net/syntages/koyneli-me-saltsa-karydati
[11] https://www.gourmed.net/syntages/pita-me-arni-kai-myzithra
[12] https://www.gourmed.net/syntages/sykomagides
