It is regarded as one of the oldest hard cheese of Greece.It is made of strictly selected cow's milk, giving it a pale colour. It is matured on wooden shelves for at least 3 months and by following this method a rich and luscious aroma is accomplished. It has a salty and piquant taste and it is consumed as a type of cheese served on tables and as a saganaki. It available on wheel (9-10 kilos).
|Minimum fat content in dry matter||45%|