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.
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.
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.
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.
Exclusively prepared Greek aged hard cheese with intense and spicy taste of sheep’s milk. For grilled or fried dishes or to refine your pasta dish, this cheese is perfect.
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.
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.
