Anthotyro

Soft whey cheese, mild and light.

Galomyzithra 200g

Soft cheese with a slightly sour taste, made from pasteurized Greek goat and sheep milk. Ideal for dako, salads, and pies.

Cretan Graviera

Origin: Greece

Cretan Graviera To Sfakiano (Whole Wheel)

Origin: Greece

Cretan Graviera Aerakis

Smoked Cretan Graviera

A hard, smoked cheese made from pasteurized goat and sheep milk with a rich aroma and a refined smoky flavor. It can be served as a table cheese, used in cooking as an ingredient, grated over pasta, enjoyed on its own as saganaki, and pairs perfectly with your wine.

Γραβιέρα Κρήτης Κατσικίσια

Προέλευση: Ελλάδα

Cretan Graviera with Thyme

The distinctive Cretan thyme is added to the cheese, resulting in a uniquely tangy and aromatic graviera. It can be served as a table cheese, used in cooking as an ingredient, grated over pasta, enjoyed on its own as saganaki, and pairs perfectly with your wine.

Cretan Graviera with Chilli Flakes

An excellent, mildly spicy cheese. It can be served as a table cheese, used in cooking as a recipe ingredient, grated over pasta, enjoyed on its own as saganaki, and pairs perfectly with your wine.

Kaloudi Monastiri

Origin: Greece

Smoked Cheese

Origin: Greece

Kasseri PDO from Mytilene

Kasseri PDO cheese from Mytilene. It is eaten as is, but mainly fried in olive oil or grated as an accompaniment to various dishes.

Goat's Milk Feta

A traditional goat cheese with a rich, intense flavor and a creamy texture. Made from fresh goat’s milk, it offers an authentic flavor that pairs perfectly with salads, sandwiches, or traditional dishes.

Kefalisio Hard Cheese

Origin: Greece

Ladotyri PDO from Mytilene

Also known as “Mytilene head cheese,” it is made from pasteurized goat and sheep milk, aged for at least three months, and belongs to the hard cheese category. Produced exclusively on the island of Lesbos, it has a pale yellow color and a tangy flavor, with a distinctive aroma, leaving a pleasant, full-bodied aftertaste with a strong character. An ideal appetizer to pair with ouzo, tsipouro, or wine, it is also enjoyed on its own, fresh or baked (saganaki with olive oil and cheese). It is used in traditional recipes such as Mytilene-style spongato and meat cutlets with zucchini blossoms.

Dry Anthotyro

Aged and hard, for grating over pasta. Origin: Greece

Barrel-Aged Feta Monastiri

Matured in a wooden barrel, with a piquant flavour. Origin: Greece

Barrel-Aged Feta from Vytina

It can accompany all Greek meals, is also used as a snack, as well as in recipes. Feta is the best-known Greek cheese with a Protected Designation of Origin, whose roots date back thousands of years to Ancient Greece. It is made exclusively from domestic sheep’s and goat’s milk and is preserved in brine

Barrel-Aged Feta Papathanasiou

Matured in a wooden barrel, with a piquant flavour. Origin: Greece

Feta from Lidoriki

Origin: Greece

Monastiri Graviera 18% Fat

Low-Fat Graviera 300 g Monastiri

Papathanasiou Feta in Brine

Παραδοσιακή φέτα σε άλμη, που κόβεται σε κομμάτια ή θρυμματίζεται. Ταιριάζει σε σαλάτες, πίτες, ψητά λαχανικά και μεζέδες.