RELATED ITEMS
Feta Tempi
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.
Kefalotiri Lesvou
Not a hard cheese and mild saltness, with a rich buttery taste. Comes from a mix of goat and sheep milk.
Traditional Butter
Traditional Greek butter, comes with a strong rich flavor.
Kefalograviera Paramythia
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.
Graviera Lesvou
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 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.