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.
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.
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.
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.
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.
Anthotyro is a traditional fresh cheese, made with milk and whey from sheep and goat milk. It is a white, soft, sweet cheese with a creamy taste and no salt.
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.
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.
