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.
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.
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.
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.
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.
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.
