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 and dense with a slightly gamey and complex salty flavor, this is the cheese of choice in Greece for grating.
- SERVING: Grate over pasta and into classic Greek pies like spanakopita or tyropita
- REGION OF ORIGIN: Greece
- MADE IN Greece
