Formaella Arachovas Parnassou 
Formaella Arachovas Parnassou is a semi-hard Greek cheese made mainly from sheep's milk in the Parnassus mountains around Arachova. A protected designation of origin since 1996, it is known for its strong peppery flavor and for being fried as saganaki.
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 |
| Also Known As | Φορμαέλλα Αράχωβας Παρνασσού |
What is Formaella Arachovas Parnassou Cheese?
Formaella Arachovas Parnassou comes from the mountainous Parnassus region of Greece, chiefly the area around the town of Arachova in the prefecture of Boeotia. It has carried European protected designation of origin status since 1996.
Sheep's milk does most of the work, sometimes mixed with a small portion of goat's milk. Five days after the cheese is made, it goes into caves on Mount Parnassus and stays there for months to mature.
The cheese takes a cylindrical shape and a semi-hard texture. Its color is yellowish. Moisture tops out at 50 percent and fat runs at least 40 percent. Pieces are normally sold at about half a kilo.
The flavor is strong and peppery. It serves as a table cheese, it grates well, and it is cooked fried in saganaki. In character it resembles kalavrita cheese from the Peloponnese.
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