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.
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 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.
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.
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.
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.
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.
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.
