RELATED ITEMS
Feta Tempi
The Tempi 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.
Ladotiri Lesvou
Traditional hard Greek cheese, with a certified name of origin. Produced exclusively on Lesvos, by sheep and goat milk. It has a spicy and hard texture. 250gr & 500gr
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.
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.
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.
Graviera Paramythia
Graviera is Greece’s second most popular after feta, made from sheep’s milk and ripened for at least five months. It is slightly sweet, with a pleasant burnt caramel flavor.
Tando Grated Cheese
Typical Greek grated cheese for a rich flavour in all dishes it is being used in.