As the name indicates this cheese stand between organoleptic properties of Kefalotiri and Graviera cheese. Ewe’s milk is used to manufacture this cheese. Since from around 1960, the production of this cheese is started and get continue in the permitted are of Western Macedonia, Epirus, Etoloakarnania and Evritania. This hard cheese, with small holes spotted on it, is sold in market as wedges form. Before come to market it ripens at least for 3 months. Salty in test this cheese has light brown rind. This favorite table cheese can be used in saganaki, as a roasted cheese.