Aged graviera with 4 peppers is produced in Crete and contains mostly sheep milk and a little goat’s from selected breeds of mountainous Crete. A unique cheese with an extraordinary combination of 4 peppers. With a special recipe and technique, aromatic pepper corns are mixed with the cheese giving it an intense and piquant flavor without, however, cover the aromas of the cheese. Combine with agiorgitiko red wine. Makes an ideal combination with wholegrain bread and tomato chutney.

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.