Feta was given PDO status or "protected designation of origin" status in the European Union. This designation maintains that feta can only be made in a traditional way within certain areas of Greece with milk from sheep & goats from the local area.

This is an unripened, brined cheese made from a mixture of goat's and sheep's milk, and a small amount of grade A cow's milk. It has a high melting point and so can easily be fried or grilled, yet stays within its shape and form.

Semi-hard white cheese with solid mass, rough surface and no cuts. Pleasant salty taste with rich aroma

Is a white, soft spreadable cheese with lightly salty taste.

This hard goat's cheese is a semi-firm to hard cheese made from pasteurised milk and microbioligical rennet. The cheese develops flavour as it matures.

The graviera cheese with black pepper is a unique and distinct kind of yellow hard cheese. It holds a special place on the Greek kitchen table as it is the second most popular cheese following Feta. It is made from pasteurized sheep and goat milk made with the unique traditional cheese processes from Epirus. Distinguished by a notable sweet taste it can be a perfect accompaniment for every meal as well as used in the cooking process.

The graviera cheese with black truffle is a unique and distinct kind of yellow hard cheese. It holds a special place on the Greek kitchen table as it is the second most popular cheese following Feta. It is made from pasteurized sheep and goat milk made with the unique traditional cheese processes from Epirus. Distinguished by a notable sweet taste it can be a perfect accompaniment for every meal as well as used in the cooking process.

The graviera cheese with chilli is a unique and distinct kind of yellow hard cheese. It holds a special place on the Greek kitchen table as it is the second most popular cheese following Feta. It is made from pasteurized sheep and goat milk made with the unique traditional cheese processes from Epirus. Distinguished by a notable sweet taste it can be a perfect accompaniment for every meal as well as used in the cooking process.

The graviera cheese is a unique and distinct kind of yellow hard cheese. It holds a special place on the Greek kitchen table as it is the second most popular cheese following Feta. It is made from pasteurized sheep and goat milk made with the unique traditional cheese processes from Epirus. Distinguished by a notable sweet taste it can be a perfect accompaniment for every meal as well as used in the cooking process .

The graviera lighter cheese is a unique and distinct kind of yellow hard cheese. It holds a special place on the Greek kitchen table as it is the second most popular cheese following Feta. It is made from pasteurized sheep and goat milk made with the unique traditional cheese processes from Epirus. Distinguished by a notable sweet taste it can be a perfect accompaniment for every meal as well as used in the cooking process.

The graviera semi hard cheese is a unique and distinct kind of yellow hard cheese. It holds a special place on the Greek kitchen table as it is the second most popular cheese following Feta. It is made from pasteurized sheep and goat milk made with the unique traditional cheese processes from Epirus. Distinguished by a notable sweet taste it can be a perfect accompaniment for every meal as well as used in the cooking process.

The First Cretan Smoked Cheese, smoked from 100% natural wood with edible peel.

Hard traditional cheese produced from pasteurized sheep and goat's milk. Slightly spicy and quite salty, is considered one of the oldest hard cheese of Greece. It is consumed as table cheese, grated on pasta, in cheese pies, fried and as well on large variety of recipes.

Manouri is a traditional white soft P.D.O (protected Designation of Origin) cheese, The manouri is made with goat and sheep milk and it has creamy texture and rich aftertaste.

Manouri | Manuri

Feta was given PDO status or "protected designation of origin" status in the European Union. This designation maintains that feta can only be made in a traditional way within certain areas of Greece with milk from sheep & goats from the local area.

The Picorino cheese is a unique and distinct kind of hard cheese. It holds a special place on the Greek kitchen table as it is the second most popular cheese following Feta. It is made from pasteurized sheep and goat milk made with the unique traditional cheese processes from Epirus. Distinguished by a notable sweet taste it can be a perfect accompaniment for every meal as well as used in the cooking process.