Pungent hard yellow cheese made from a blend of sheep’s, goat’s, and cow’s milk thickened with rennet. When clotted, the milk-rennet mixture is cut into pieces pressed into molds, most commonly baskets, to drain. The cheese is then dipped into whey, rubbed with salt, removed from the molds and left to mature for at least 60 days. On the island of Sikinos, the milk is strained immediately and enriched with whey from milk used to make myzithra cheese. Arseniko is a singular cheese that is popular on its own, cut in pieces or grated, as well as fried as saganaki and as an ingredient in savory pies.