A hard, spicy and salty cow's milk cheese matured for eight months, made on the island of Syros since the 1960s and much treasured by gourmets. It's expensive (there are not that many cows on the Cyclades, for one thing, and each kilo of cheese requires almost 5kg of milk). It's an excellent table cheese, with a hazelnut aroma. Designated PDO (ΠΟΠ).
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