Formaggio molle con una pasta formata da pezzetti duri in una massa cremosa. Prodotto con latte di pecora o con una miscela di latte di pecora e di capra, ha un sapore acido e piuttosto salato. Viene consumato al naturale con un cucchiaio o come ingradiente per le frittate
A soft table cheese with a creamy texture produced traditionally from sheep’s milk or goat's milk or from a mixture of the two.
Produced in Epirus and Thessaly.
This cheese is considered to be one of the oldest of the Greek traditional cheeses. It is produced using traditional technology and ripened in installations within the defined geographical area.
The' milk is heated to boiling point and left in containers at room temperature for 24 hours. 3-4% salt is then added and the mixture is left for another 2-3 days at room temperature with occasional stirring to promote acidity. With or without the addition of rennet, the mixture is put into containers which are then placed in a room kept at 8°C for – when untreated milk has been used – not less than 2 months.