Another cheese of the Tositsa Foundation, produced in Metsovo in spring and winter, from mixed sheep’s, cow’s and goat’s milk. At first it is placed for two days in brine and then coarse salt is added outside (mixed salting) and its maturation is completed in 3 months. It is a semi-hard, pale yellow cheese with a cylindrical shape. It has an excellent taste and is used in cold dishes but also for “saganaki” (fried cheese).