Another amazing aged graviera from Crete. Here also Cretan sheep’s milk overrides, giving away its aromas. Special savory gathered in Crete, is added to the cheese allowing its aromas to enrich it with a slightly spicy flavor. It fits very nicely with white wine Malagouzia accompanied by pies, sun-dried tomatoes 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.