Kefalograviera is a hard table cheese produced traditionally from sheep’s milk or mixture of sheep’s and goat’s milk. Has a salty flavor and rich aroma. It is an excellent cheese for grating, and is widely used as a topping for pasta dishes.
A recent addition to the Greek family of cheese, Vlahotiri is a hearty, multi-purpose sheep’s milk cheese. Its holes are slightly larger, and its salt content slightly lower, than Kefalograviera.
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.
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.
A rich blend of cheese and notes of almond nuts give this particular cheese a great buttery and spicy taste. Comes from a blend of sheep and goat cheese.
Greek appetizer made of cheese that is dredged in flour, fried or flambéed, garnished with lemon juice, and traditionally served in the same pan in which it is cooked.
Exclusively prepared Greek aged hard cheese with intense and spicy taste of sheep’s milk. For grilled or fried dishes or to refine your pasta dish, this cheese is perfect.
Tasty, nutritious, nourishing with its white colour Feta Dodoni is renowned for its high and consistent quality that has conquered Greek and foreign consumers and has received many awards from national and international bodies.
