Grandfather of Greek whey cheeses. Milk is curdled using previous batch’s whey, salted, then hung to dry. Excellent for grating.
- MILK: unpasteurized goat, sheep’s milk
- TASTING: dry, dense, slightly gamey, complex saltiness
- SERVING: grate over pasta, grate into classic Greek pies like spanakopita or tyropita
- REGION OF ORIGIN: Greece
- MADE IN GREECE
