RELATED ITEMS
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.
Kefalograviera Paramythia
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.
Tando Grated Cheese
Typical Greek grated cheese for a rich flavour in all dishes it is being used in.
Graviera Lesvou
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.
Feta Dodoni
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.
Traditional Butter
Traditional Greek butter, comes with a strong rich flavor.
Gidograviera
A hard cheese made exclusively from goat cheese, has a rich taste and smell, very good to be accompanied with wines.
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.