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.
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[12]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/oles/arnaki-sti-ladokola
[9] https://www.gourmed.net/syntages/toyrta-moys-sokolatas
[10] https://www.gourmed.net/syntages/eykoles-syntages/gkaspatso-soypa-me-psita-ntomatinia-kai-koliandro
[11] https://www.gourmed.net/syntages/oles/lalaggia
[12] https://www.gourmed.net/syntages/lahanontolmades-me-krema-avgolemono
