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'''Formaela''' is a traditional [[cheese]] product originating from [[Greece]], specifically the region of [[Arachova]]. It is a hard table cheese that is often used in a variety of Greek dishes.

== History ==

Formaela has a long history in Greece, dating back to ancient times. It is believed to have been first produced by shepherds in the mountainous regions of Arachova. The cheese is traditionally made from the milk of sheep and goats that graze on the local flora, giving it a unique flavor profile.

== Production ==

The production of Formaela involves a specific process. The [[milk]] is first heated and then [[rennet]] is added to cause coagulation. The curd is then cut into small pieces and heated again. After this, the curd is placed into molds and pressed to remove the whey. The cheese is then aged for a minimum of three months.

== Characteristics ==

Formaela is a hard cheese with a rich, slightly salty flavor. It has a distinctive orange color due to the addition of [[annatto]], a natural coloring agent. The cheese is often served grilled, in which case it is known as "Formaela Arachovas Parnassou", a name protected by the [[Protected Designation of Origin]] (PDO) status under the European Union law.

== Culinary Uses ==

In Greek cuisine, Formaela is often used in a variety of dishes. It can be served on its own, grilled, or used as an ingredient in pies, salads, and pasta dishes. When grilled, it becomes crispy on the outside and melty on the inside, making it a popular choice for [[saganaki]], a traditional Greek dish.

== See Also ==

* [[List of cheeses]]
* [[Greek cuisine]]
* [[Protected Designation of Origin]]

[[Category:Cheeses]]
[[Category:Greek cuisine]]
[[Category:Protected Designation of Origin]]
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