Proud dairy farmer Vasilis Kourouniotis lives and breathes cheese on his farm in the mountainous village of Elliniko in the centre of the Peloponnese. Sloping into the river Lousios, his traditional, small-scale dairy is powered by the incredible fresh and fragrant sheep’s and goat's milk who feast on the abundant surrounding hills of Arcadia. Graviera is the second most popular cheese in Greece after feta. Made in large wheels, it is a hard, mildly salty cheese with a slightly sweet after taste and these notes certainly come to the fore when the cheese is fried in small pans as ‘saganaki’. It is a multi purpose sheep and goat’s milk cheese that can be eaten sliced, fried or grated.
Hand cut and wrapped by us.