A semi-hard, mild-flavoured, slightly salty cheese from Puglia in Southern Italy, similar to Provolone. Made with either cow or sheep's milk, and from spun curd, it is pale yellow with a smooth edible rind and is gourd-shaped.
Links
[1] https://www.gourmed.net
[2] https://www.gourmed.net/glossary/all
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[5] https://www.gourmed.net/user
[6] https://www.gourmed.net/
[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/kala-fthina/sarlot-me-anthotyro-krasi-visanto-kai-fraoyles
[9] https://www.gourmed.net/syntages/eykoles-syntages/fistiki-semifreddo
[10] https://www.gourmed.net/syntages/frikase-katsikaki-me-diafora-horta
[11] https://www.gourmed.net/syntages/grigores/krema-zestis-sokolatas
[12] https://www.gourmed.net/syntages/tiganites-me-skliri-myzithra-kai-saltsa-ntomatas