Produced in Crete, cave aged graviera, as the name indicates it has a special way of aging in caves. It contains mostly sheep milk and a little goat’s from selected breeds of mountainous Crete. Based on the traditional recipe and the unique maturation and aging process in caves, we create a cheese with ultimate flavor for the most demanding consumers. Combine it with rose xinomavro wine. Makes an ideal combination with multigrain bread, nuts and thyme honey.

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.