MK15
Global Moderator
New Greek Cook
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Posts: 33
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« on: February 17, 2008, 10:33:10 AM » |
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Maisio (it is made by Baron Tositsa Foundation in Epirus). It is also called batz(s)isio, because the sheep-fold is called batz(s)os by the Vlachs. It is a great very hard white cheese, which is produced from the milk of semi-wild goats. Ground peppercorns are added in its mass before its ripening. Its pungent taste asks only homemade bread and tsipouro.
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