Formaella Arachova’s Parnassou (a local cheese that is served grilled or fried) is traditional Greek cheese with Controlled Denomination of Origin (DOC). The cheese has been produced in the Arachova mountain area for at least a century and is highly esteemed for its special flavor by the areas inhabitants and the tourists who visit the archaeological site at Delphi and the Parnassos skiing center. It is produced using traditional technology and ripened in installations within the defined geographical area. The milk used for the cheese comes from sheep and goat breeds reared traditionally in the Arachova mountain region. These breeds are fully adapted to the ecological environment and their diet is based on the flora of the Parnassos area. It is a hard cheese with piquant taste and rich flavor, which is consumed as table cheese after ripening for at least for 3 months. It is also consumed fresh as "saganaki" (shallow-fried cheese). The mean composition of Formaella of Parnassos is moisture 34.6%, fat 32.9%, proteins 27.7% and salt 2.1%.