Kefalotyri Graviera, pekorino of Amfilohia

 Graviera / Kefalograviera of  & Amfilochia Hard table cheese that is manufactured exclusively from ewe’s milk and has a characteristic salty and spicy taste. It is ideal for pasta and is usually used for saganaki (shallow fried cheese). Pekorino AmfilohiasIt is a hard white cheese from pasteurized ewe’s milk or a mixture of it with small quantities of goat’s milk. It is ready to be consumed after a three month ripening and its taste is fatty, salty and spicy .It pleasantly accompanies wine, ouzo or raki. It is consumed grated with pasta and used for pies as well.  

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Description

 Graviera / Kefalograviera of  & Amfilochia Hard table cheese that is manufactured exclusively from ewe’s milk and has a characteristic salty and spicy taste. It is ideal for pasta and is usually used for saganaki (shallow fried cheese). Pekorino AmfilohiasIt is a hard white cheese from pasteurized ewe’s milk or a mixture of it with small quantities of goat’s milk. It is ready to be consumed after a three month ripening and its taste is fatty, salty and spicy .It pleasantly accompanies wine, ouzo or raki. It is consumed grated with pasta and used for pies as well.