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.
Aromas of sheep milk blended with dried nuts is the secret of this cheese. Soft texture and a rich texture defines this cheese as one of the most famous in Greece.
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.
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
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.
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.
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.
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.
