Feta Tempi

Quick Overview

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.

RELATED ITEMS

Traditional Butter

Traditional Greek butter, comes with a strong rich flavor.

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.

Gidograviera

A hard cheese made exclusively from goat cheese, has a rich taste and smell, very good to be accompanied with wines.

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.

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

Goat Feta

Greek Feta cheese made exclusively from goat milk. The taste is stronger than the mixed milk feta cheeses, and has a harder texture too, less buttery.

Manouri

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.

Vlahotiri

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.