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Cretan Graviera

Tsitsiridis six month-aged Cretan graviera is a PDO cheese made from 100% sheep milk and it is one of the most awarded cheeses in Crete. The taste is sweet and buttery with an excellent texture a bit like gruyère. Individually hand cut and wrapped by us, this hard rind cheese comes from the remote mountains of Sfakia in western Crete, where cheesemaker Manousos Tsitsiridis took over the family business straight out of dairy school. He hand-makes this, and other award winning cheeses, daily.
As low as £7.40
Net content: 200g-3.2kg

Packaging: Wax paper (cut and packed by M&G)

Ingredients: Pasteurised Sheep's Milk 100%, Rennet

Allergens: Milk
Excellent enough for the cheese platter with Kimi figs. Also pairs beautifully with Cretan white or red wine, such as Dafnios Vidiano and Dafnios Liatiko by Douloufakis.

There is nothing better than a fresh, juicy salad and we love the Cretan version.

It has the perfect crunch that comes from the barley rusks, the creaminess that comes from the fresh curd and the saltiness from the olives and capers. Of course we love it, it's what we were brought up on. The grated graviera is not very common but it fits perfectly.

Manousos Tsitsiridis, Sfakia, Crete

In 1994, having just graduated from the Dairy School of Ioannina, 35-year-old Manousos Tsitsiridis took over the family cheese business in Askifou, Sfakia. Using an old family recipe, he started to make cheese daily from November through to July, a total of 60 tons of cheese a year, exclusively with local milk, supplied by 35 farmers in the region. The west of Crete, and the area of Sfakia in particular, are remote and wild, with plenty of pasture for the sheep to graze on, from the low plains by the sea in winter, to the high montains in summer. The exceptionally diverse flora of the cretan landscape enrich the flavour of the milk and Manousos uses some of the herbs directly in his cheesmaking, with his smoked thyme graviera. He produces a full range of traditional Cretan cheeses, from galomzyithra, a set cream cheese used in both sweet and savoury pastries, a light whey anthotiro, which is like fresh ricotta, and different ages of PDO Crete Graviera.

More from Manousos Tsitsiridis, Sfakia, Crete

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