Graviera

Kefalograviera

Sun, 2013-09-08 13:40

Kefalograviera is excellent used in Saganaki (fried cheese), as a roasted cheese, or grated over salads, pasta, and grilled veggies.

Kefalograviera is one of the newer Greek cheeses. Production was started in the 1960s and it has quickly become a favourite table cheese. The taste of this cheese is somewhere between Kefalotyri and Graviera, hence the name.

In addition to it's salty flavour this cheese is made from sheep’s milk giving it sweet and fruity notes.

Myzithra

Wed, 2013-09-25 12:19

Producer:

Krinos

Myzithra or Mizithra (Mi-zee-thra) is a traditional Greek whey cheese made from pasteurized sheep milk. It has been manufactured in Greece for thousands of years and is considered the ancestor of all Greek whey cheeses. There is no rennet added to this cheese, rather the curd is treated with the whey from the previous batch of Myzrithra.

Aged or "dried" Myzythra has a hard texture and a salty tangy taste. In this form, Myzythra is usually savoured as a grating or cooking cheese. Delicious grated over pasta.