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.
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.
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.
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.
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.
