GREECE. Traditional Greek-Turkish cheese from sheep & goat’s milk. Mild, palatable, buttery taste. At room temperature, pairs with omelets, sandwiches, or used as a pastry cheese.
The curds are hand-kneaded. Made from fresh milk of free-ranging goat (20%) and sheep (80%). Pasteurized. The cheese is dense, slightly sharp, a tinge of salt, and is ideal for use in Saganaki.