This is one of the most famous cheeses in Greece. It is made in various sizes, often as a loaf-shape. It is solid, but crumbly with some fissures. Pure white, it has a milky fresh acidity. Originally made with either ewe's milk or a mixture of ewe's and goat's milk, but today most is made with pasteurized milk and tastes of little besides salt. Some people are put off by the strong salt content but the salt is intended only as a preservative and is not supposed to overpower the taste of the cheese. Can be soaked in fresh, cold water or milk for a few minutes or longer, if necessary, to make it less salty. It has a fat content of 40 - 50%.
Country: Greece
Milk: cow ewe and goat milk
Texture: soft
Recommended Wine: undefined
Producer: undefined
If you got them all right , you need to get a life as your to involved with food. LOL Next week, Nurse Lady will give us a wine primer!!! to go with all this cheese. .....
Country: Greece
Milk: cow ewe and goat milk
Texture: soft
Recommended Wine: undefined
Producer: undefined
If you got them all right , you need to get a life as your to involved with food. LOL Next week, Nurse Lady will give us a wine primer!!! to go with all this cheese. .....
Comment