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WHEY CHEESES

DRY MIZITHRA
Traditional whey cheese from sheep’s and goat’s milk. It has a rich taste with dry butter and milk protein aromas. It has an off-white color and, usually, a spherical compact shape. It is dried in a closed drier for at least five-six (5-6) days. Eaten grated on pasta and sliced in numerous dishes.

ANTHOTYRO
Whey cheese from sheep’s and goat’s milk. It has a fresh, sweet, refreshing taste with butter and milk protein aromas. It is white with a low salt content. It does not need to age. It is consumed fresh, soft, as a table cheese, as it is or with honey, on small pita breads or in salads and desserts.
It may be accompanied with light white and rose wines.

GIZA CHEESE
Very soft whey cheese made from sheep’s and goat’s milk, salted, with very good organoleptic properties. It is used fresh mainly in various types of pies (flaky pastries, cheese pies etc.).
It is packed in metal 15kg containers or in special 10kg plastic food bags.