A hard, salty, light yellow cheese dotted with small holes and a hard, dry skin and made with a mixture of sheep and goat milk, pasteurized or not. This cheese is only made on the Greek island of Lesvos and is stored in olive oil.
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[12]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/grigores/melitzanes-marinarismenes-se-ladi-kai-xydi
[9] https://www.gourmed.net/syntages/arnaki-me-verikoka
[10] https://www.gourmed.net/syntages/kala-fthina/diples
[11] https://www.gourmed.net/syntages/arnaki-kleftiko
[12] https://www.gourmed.net/syntages/kanapedakia-apo-aggoyri-kai-htenia-salata
