Semi-hard cheese made according to ancient methods in Arachova, near Delphi on the slopes on Mount Parnassos. The curds are pressed into baskets, then submerged in warmed whey, salted, then removed from the moulds and ripened for three months. It's often used for saganaki. Sometimes it's known as Φορμαέλλα Αράχοβας (Formaella Arachovas) Designated PDO (ΠΟΠ).
The name comes from φορμός (formos), the moulds or baskets used for draining the curd. Hence the origin of the words for cheese in French, fromage, and Italian, formaggio.
Image by δαιρυ σερικεσ