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.
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.
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.
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
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.
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.
