AGIOTYRI & SMOKED AGIOTYRI

Agiotyri :

This cheese, its name (meaning "cheese of the saints") inspired by the fact that it is produced in the vicinity of Mount Athos, is a type of gravier

GRAVIERA AKANTHOS

Gravievra Akanthos is a hard cheese made from fresh pasteurised goat's and sheep's milk. The slow maturing of graviera, due to the size of each wheel, requires

GRAVIERA CHEESE MYTILINI

Graviera cheese Mytilini - 9kg. or 7kg. Head, vacuum packed

Graviera cheese Mytilini - 4kg. or 2kg. Head, vacuum packed

Graviera cheese Mytilini - 250 to 500g

GRAVIERA STATHORIS & GRAVIERA WITH OREGANO

Graviera Stathoris is a hard cheese made from fresh pasteurised goat's and sheep's milk. Its taste - likely to satisfy the most demanding of palettes - is stron

GRAVIERA WITH PASTRAMI FLAVOUR

Cretan Traditional Graviera with Pastrami flavour.

Hard cheese with aromas reminiscent of pastourma. Rich and full of flavor.

Weight : 300-400gr.

Aging : 4-1

KOSTAKIS CRETAN GRAVIERA

 Cretan Traditional Graviera from Goat's and Sheep's milk.

Hard Cheese with a rich buttery taste.

Weight : 300-400gr.

Aging : 4 -12 months

MATURED GRAVIERA WITH BUKOVO

Cretan Traditional Graviera aged with Bukovo from Goat and Sheep milk.

Hard Cheese with hote notes, rich buttery taste.

Weight : 300 - 400gr.

Aging : 4-12 mo

SMOKED GRAVIERA