A soft table cheese with a creamy texture produced traditionally from sheep's milk or - goat's milk or from a mixture of the two.

Geographical area: Epirus and Thessaly.

This cheese is considered to be one of the oldest of the Greek traditional cheeses. It is produced using traditional technology and ripened in installations within the defined geographical area.

The milk is heated to boiling point and left in containers at room temperature for 24 hours. 3-4% salt is then added and the mixture is left for another 2-3 days at room temperature with occasional stirring to promote acidity. With or without the addition of rennet, the