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SEMI-HARD CHEESE (AFIRI)

This traditional cheese made from pasteurized sheep’s milk from the region of Kalavryta has a pale yellow color, a cylindrical shape and characteristic grooves. It ages for five-six (5-6 days in molds.
It has a pleasant, spicy and slightly crispy taste when consumed raw. It is ideal for ‘saganaki’: fried or baked cheese glazed with lemon juice.

It is accompanied with white and mild red wines and tsipouro.