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Origin: GREECE

It is a semi-hard cheese with a light yellow curd bearing no holes, having either a rectangular shape - 40 cm in length or a round head - like shape weighing 5-8 kilos. It is made under the pasta filata method.
Its chemical analysis is the following :
moisture of 42%,
butter of 25%,
proteins of 26%
and salt of 3%.
Its manufacture is permitted in the parts of Macedonia, Thessalia, the isle of Lesvos and the vicinity of the town of Xanth (North-East Thrace). Sheep's milk is used or a mixture of it with a small proportion of goat's milk. The former is the one which provides the best quality.
It is DOC cheese since 1996.

Protected Designation of Origin (PDO)