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A traditional white sheep and goat’s milk cheese kept in brine (Άρμη) from Messenia and Lakonia, and named after the way it is cut, in strips (like Feta). Unlike feta, however, it is made by reheating the curd, giving it a firmer texture and a spicier flavour. It is often baked with paprika, sweet peppers and onions.

It’s been protected (Π.Ο.Π.) since 1996.

Cheese, dairy and eggs


Text © Dana Facaros

Image by tyrokomikimessinis