Cheese produced from sheep's and goat's milk. The percentage of goat's milk does not exceed 30%. The difference in this type of cheese is its production process. It is traditionally prepared with the method of tsantila, as it used to be and remains in brine for 12 hours. Tsantila is a kind of fabric which allows the cheese to drain in a traditional way giving it a more distinctive flavor.

Available in packaging:

• Plastic tupperwares 2kg and 4kg
• Metal container 8kg and 15kg