RELATED ITEMS
Kefalotiri Lesvou
Not a hard cheese and mild saltness, with a rich buttery taste. Comes from a mix of goat and sheep milk.
Feta Kopadi
The Kopadi feta is produced from fresh pasteurized Greek goat and sheep milk according to the traditional recipe. Feta matures in brine and is characterized by its consistent quality and rich flavour.
Kasseri Lesvou
Aromas of sheep milk blended with dried nuts is the secret of this cheese. Soft texture and a rich texture defines this cheese as one of the most famous in Greece.
Kefalotiri Paramythia
Kefalotyri is a very hard, salty yellow cheese made from sheep milk and/or goat’s milk in Greece. In taste it vaguely resembles Gruyere, except it is harder and saltier.
Traditional Butter
Traditional Greek butter, comes with a strong rich flavor.
Metsovone Fume
Metsovone Fume is a semi-hard smoked pasta filatacheese produced in the region of Metsovo. Metsovone has been a European protected designation of origin since 1996.