It is a fresh soft cheese which is produced exclusively in the prefecture of Chania in Crete. It has a soft creamy texture and a slightly sour taste. It is produced by pasteurized sheep and goat’s milk.

It has 65% moisture, 50% fats in dry environment, 16-20% proteins, about 1% salt.

It is packed in containers of 10, 20 and 50 kilos.

It is used in the traditional Chanian dakos (a kind of Cretan rusk), in salads and in various traditional recipes such as “boureki”, “kreatotourta” (meat cake) and Chanian “bougatsa” (a kind of cheese pie).