A very hard, salty yellow-white cheese, with a inedible hard rind, produced in Greece and Cyprus using sheep and/or goat milk. It can be eaten as is, fried in olive oil to make "saganaki", included in pies, or grated on top of other dishes.
Links
[1] https://www.gourmed.net/en
[2] https://www.gourmed.net/en/glossary/all
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/katiki-domokou
[7] https://www.gourmed.net/en/glossary/kiwi-fruit
[8] https://www.gourmed.net/en/recipes/easy-do/eggs-and-greens-staka
[9] https://www.gourmed.net/en/recipes/low-budget/shopska-salad
[10] https://www.gourmed.net/en/recipes/quick/pasta-cockles-saffron-and-spicy-hot-pepper
[11] https://www.gourmed.net/en/recipes/risotto-warm-mushroom-salad
[12] https://www.gourmed.net/en/recipes/spoon-sweet-firiki-apples