A very hard, salty yellow-white cheese, with a inedible hard rind, produced in Greece and Cyprus using sheep and/or goat milk. It can be eaten as is, fried in olive oil to make "saganaki", included in pies, or grated on top of other dishes.
[10]Links
[1] https://www.gourmed.net
[2] https://www.gourmed.net/glossary/all
[3] https://twitter.com/share
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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/kala-fthina/mproysketa-me-psito-kolokythaki-kai-anitho
[9] https://www.gourmed.net/syntages/ekler-me-krema-kai-glaso-sokolatas
[10] https://www.gourmed.net/syntages/kolokythakia-me-ton-antho-toys-gemista-me-kima
[11] https://www.gourmed.net/syntages/soypies-me-saltsa-ntomata
[12] https://www.gourmed.net/syntages/kala-fthina/poytigka-apo-ta-kythira
