It is exclusively made from goat's and sheep's milk in the mountainous areas of Crete.
It is the elastic and homogeneous cheese mass that results in the first stage of the gruyere preparation. The minimal salt and its low-fat content make it suitable for those who diet but also for a balanced diet in general.
It is one of the traditional elements of Cretan cuisine and ideal for "skaltsounia", pies and salads, and breakfast in combination with jam or honey.
