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Feta Paramythia
Feta cheese from the island of Kerkyra. Strong and rich taste is what makes this particular feta cheese distinguish itself.
Metsovone Fume
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.
Kefalotiri Lesvou
Not a hard cheese and mild saltness, with a rich buttery taste. Comes from a mix of goat and sheep milk.
Feta Kopadi
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.
Gidograviera
A hard cheese made exclusively from goat cheese, has a rich taste and smell, very good to be accompanied with wines.
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.
Tando Grated Cheese
Typical Greek grated cheese for a rich flavour in all dishes it is being used in.
Kefalotiri Paramythia
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.
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.