A: A semi-hard, brined cheese from Cyprus made from sheep’s or goat’s milk (sometimes cow). It doesn’t melt when heated—perfect for grilling or frying.
Q: Can I grill it?
A: Absolutely! Grill 2–3 mins per side over medium heat.
Q: Is it vegetarian?
A: Most brands are—but check for vegetable rennet if strict.
Q: Too salty?
