Aged graviera with thyme is produced in Crete containing mostly sheep milk and a little goat’s from selected breeds of mountainous Crete. With a special recipe Cretan thyme is added to the cheese giving a special character and fits excellent with aromas of graviera. Combine it with white wine from Roditis variety. Makes an ideal combination with Cretan breadsticks, olives and olive oil.

Greece produces many well-known cheeses, 20 of which are marked as PDO (Protected Designation of Origin). The Greek traditional cheese-making is based on small animals, mainly sheep and goats, and rarely on cows. The unique flora of the mountains and plains of Greece, the microclimate, the local breeds of animals, combined with the free-range farming give the production of cheese a unique character and special organoleptic characteristics. For Greece and the rest of the Mediterranean countrie, the art of cheese-making is a key activity and occupation for many, many years.