One of the rarest and most special cheeses in Greece.
It matures in pumpkins (kariki) during which a natural fungus enters the cheese, making it one of the few naturally blue cheeses in Europe.
It looks amazingly like a castelmagno, in texture and appearance, as well as its taste. Velvet acidity with hints of lemon with a distinct creamy character. In the parts where the fungus has grown, the bouquet of perfumes becomes exuberant with the addition of earthy elements.
It is made from 100% cow’s milk from local cows in very small quantities.
