We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Kourouniotis Graviera
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.
Hand cut and wrapped by us.
As low as
£6.75
Net content: 250g-8kg
Packaging: Wax paper (cut and packed by M&G)
Ingredients: Pasteurised Sheep And Goat's Milk, Salt, Rennet
Allergens: Milk
Packaging: Wax paper (cut and packed by M&G)
Ingredients: Pasteurised Sheep And Goat's Milk, Salt, Rennet
Allergens: Milk
| Typical Values | Per 100g |
|---|---|
| Energy | 1706kJ/ 412kcal |
| Fat | 34.9g |
| of which Saturates | 24.5g |
| Carbohydrate | 0g |
| of which Sugars | 0g |
| Protein | 24.4g |
| Fibre | 0g |
| Salt | 1.7g |
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.
Kourouniotis, Elliniko, Peloponnese
Vasilis Kourouniotis, after many years of working alongside famous cheese makers from Arcadia, set up his own traditional dairy in Elliniko and began producing a range of local cheeses from goat and sheeps’ milk. Based in the centre of the Peloponnese, Kourouniotis has access to traditional, small-scale dairy from the surrounding mountains of Arcadia. The feta is produced daily by hand and then aged in beech barrels for at least 3 months, culminating in a distinctive, rich, salty, and crumbly feta.
