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.
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.
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.
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.
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.
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
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.
Is a traditional Greek cheese with origins dating back to early ancient times. Belongs to the category of soft cheese whey. Manouri is a dairy product, mostly for table consumption and is considered as an ideal in the preparation of appetizers.
