This Greek PDO cheese is a mouthful in many ways. Discover Formaela Arachovas Parnassou, a mixed milk pressed uncooked cheese from Arachova.
Where does it come from?
Formaela Arachovas Parnassou is a sheep’s and goat’s milk pressed uncooked cheese that is produced exclusively in Arachova. The milk used to make this cheese comes exclusively from animals that graze freely in mountainous regions. Since their diet consists of local plants and herbs, this unique cheese develops quite a remarkably complex flavour.
How is this Greek PDO cheese made?
To make this traditional Greek cheese, farmers coagulate their milk and transfer the curds to wicker-shaped moulds. Once the whey has separated, they remove the cheese from the moulds, salt them and dry them on wooden shelves for four days. Afterwards, they mature each cheese for a minimum of three months.
How to serve Formaela Arachovas Parnassou
This PDO cheese has a firm light-yellow texture with no eyes. Overall, its flavour is slightly savoury and milky with a touch of spice. Formaela Arachovas Parnassou is one of the best cheeses for Saganaki.
Once you have fried the cheese, serve it with fresh lemon juice to contrast with the oiliness. As for wine pairings, this cheese will go well with an acidic white wine.
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