A soft, fragmented, white cheese whose curd consists of small hard pieces within a creamy mass. It is made of sheep milk or a mixture of sheep and goat milk, and its manufacture is only permitted within the Greek regions of Epirus and Thessaly.
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[12]Links
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[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/oles-oi-syntages/soypies-apo-ton-megalo-mas-sef-vasili-kallidi
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[11] https://www.gourmed.net/syntages/tartar-tonoy
[12] https://www.gourmed.net/syntages/penes-me-kolokytha
