Olive oil

Περιγραφή

These are popular well-known gourmet cheeses from the Byzantine era. Greece committed to promoting healthy living, with the emphasis on quality and loyalty to tradition, we has introduced a Greek ORGANIC range, to meet the ever-increasing demand for organic products. Specific areas in Greece offers a series of P.D.O. organic and convectional cheeses which are lovingly made using traditional recipes and with respect to the biodiverse ecosystem of the Greek islands and mainland Greece, achieving the production of yellow cheeses  of amazing taste and nutritional value.

The organic cheese products are made from the milk of organically reared sheep and goats, indigenous to the local communities, either raised with great care on farms and fed on high-quality animal feed, or allowed to graze freely in the island’s pastures.

HISTORY OF GREEK YELLOW CHEESES 

Greece produces a variety of cheeses, while 21 of them hold PDO status, ensuring that no other EU country can produce the same cheese by the same name. For the Greeks, cheese making is an activity dating back millennia. Cheese in Greece is served with almost every meal, and the country is home to hundreds of delicious cheeses, with almost every region and island producing a variety of different flavors.

IMISKLIRO

It is a hard table cheese produced traditionally from sheep’s milk or mixture of sheep’s and goat’s milk. According to the PDO filing with the EU the name applies only to cheese produced in specific regions of Greece.

It is an excellent cheese for grating, and is widely used as a topping for pasta dishes.

PICANT CHEESE

It is a hard, salty white Greek cheese made from sheep milk or mixed with goat’s milk. It is a very hard cheese and can be consumed as fried in olive oil for a dish called saganaki or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating.

PECORINO

Pecorino cheeses are hard Italian type cheeses made from sheep’s milk. The special flavor and quality of these products is due to the distinctive milk of the biodiversity, taken from local sheep and goats grazing the pastures, and the use of the traditional recipes, honed to perfection.

KASERI ORGANIC

It is a medium-hard pale yellow Greek cheese made from unpasteurized sheep milk. It has a soft textured, stringy rather than crumbly, chewy, hard-rind cheese and belongs to the pasta filata family of cheeses, like Provolone or Mozzarella. The use of fresh unpasteurized milk is necessary to obtain the correct flavor and texture, and aging of at least four months is required for the development of flavor. Aged kasseri faintly resembles Parmesan or Asiago, but is not as creamy.

GRAVIERA ORGANIC

It is a hard table cheese produced traditionally from sheep’s milk or mixture of sheep’s and goat’s milk. According to the PDO filing with the EU the name applies only to cheese produced in specific regions of Greece.

It is an excellent cheese for grating, and is widely used as a topping for pasta dishes.

KEFALOTYRI ORGANIC

It is a hard, salty white Greek cheese made from sheep milk or mixed with goat’s milk. It is a very hard cheese and can be consumed as fried in olive oil for a dish called saganaki or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating.

LADOTΥRI ORGANIC

The peculiarity of the Mytilene Ladotyrio, -which the ancients used to preserve in jars full of olive oil- thanks to which it gained fame and became popular, was due to two factors. In the delicate and gentle taste of the local oil, which did not «choke» the aromas of the cheese and in the texture of the cheese itself, which was hard enough to limit the absorption of oil.