Formaella Arachovas Parnassou Cheese

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About Formaella Arachovas Parnassou Cheese

Formaella Arachovas Parnassou is a semi-hard cheese from Greece. It is made using sheep's milk, goat's milk, or a mixture of both. The cheese has been produced in the Arachova mountain area for over a century. It is known for its special flavor and is popular among locals and tourists. The cheese is produced using traditional methods and ripened within the defined geographical area. The milk comes from sheep and goat breeds adapted to the local environment. The cheese is recognized as a Protected Designation of Origin (PDO) product. It is inspected by the Directorate of Agriculture of the Boeotia prefecture.

Key Facts

Country of Origin Greece
Specific Origin Arachova Parnassou area, Boeotia prefecture
Protection PDO (1996)
Milk Type Sheep's milk, goat's milk, or a mixture of both
Fat Content 40% minimum dry fat
Moisture Content 50% maximum humidity
Rind None
Texture Semi-hard
Flavor Peppery, spicy
Aroma Rich
Colors Pale yellow to white
Forms Small cylindrical pieces, 14–18 ounces (400–500 grams)
Age Fresh or at least 3 months

What is Formaella Arachovas Parnassou Cheese?

Formaella Arahovas Parnassou, a PDO cheese, comes from the mountain town of Arahova on the slopes of Mt. Parnassus in Greece’s Viotia prefecture. This semi-hard cheese, cherished for its peppery or spicy and rich flavors, is crafted exclusively from the milk of local sheep and goats. These animals graze on the wild plants of the region, imparting a unique taste to the cheese.

Produced mainly in small dairies, this cheese undergoes a meticulous process that begins with heating the milk to 90°F (32°C) for coagulation, followed by heating the curds to 104°F (40°C). The curds are then shaped in special molds, submerged in whey at increasing temperatures, and finally salted and dried for 24 hours. Some cheeses are sold fresh, while others are aged in cool rooms for at least three months.

Available in small cylindrical pieces weighing 14–18 ounces (400–500 grams), Formaella Arahovas Parnassou is a compact, yellowish cheese often sold after three months of aging. It can be savored as a table cheese or grated, and is famously enjoyed fried as saganaki—pan-fried and drizzled with lemon juice to enhance its robust flavor with a tangy finish.

This cheese encapsulates the essence of its mountainous origins, blending traditional cheese-making techniques with the natural richness of the Parnassus slopes, offering a true taste of Greek artisanal heritage.

Alternative Names for Formaella Arachovas Parnassou

Φορμαέλλα Αράχωβας Παρνασσού

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