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.
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.
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.
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.
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.
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.
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.
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.
