Love the Syrian cheese with unique and difficult recipe born in "Biosyr" in 1973
with advice from a cheese factory Gastounis. Until then, and in '65 he made the Syrian fontinia dairy, cheese and especially cheese. The new cheese but became the specialty of the recipe as adapted to our own infrastructure and several enhancements were a delicious revelation. H creation starts from day local milk with strict tested acidity. Added rennet and lipase from small ruminants, crop yogurt and salt. Neither trace chemical enzyme preservative or flavoring ingredients. Then the cheese is processed daily by human hands for three months in a freezer with a certain temperature, the corresponding couple of cheese. Although all these make excellent, we cherish the nice, spicy flavor and flaunt "San Michalis" to his name.
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