It is a cheese of Pontian tradition and is produced from semi-skimmed cow’s milk. Tan is the liquid that remains after the butter is removed, after beating, of the milk. Tan is then placed in canvas bags and pressed (baski = pressure) to drain and give the Paskitan.
It is a soft cheese, without salt, a product of Tan processing. The sour taste of yogurt remains without covering the sweetness resulting from the fermentation
