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Smoked Cretan Graviera with Thyme
This homemade smoked graviera with thyme is a semi hard yellow sheep and goat’s cheese studded with flowers from the herb for a highly aromatic and nutty cheese that really stands out. It is lovingly watched and hand-smoked for three days over sage, thyme, holly oak, acorns and cypress sprigs for a subtle woodiness and a botanical infusion. It comes from the remote mountains of Sfakia in western Crete, where cheesemaker Tsitsiridis took over the family business straight out of dairy school. He hand makes this, and other award winning cheeses daily, supporting local milk producers.
As low as
£6.50
This homemade smoked graviera with thyme is a semi hard yellow cheese with exquisite nutty, smoky and herbal flavour with flowers of thyme in it. It is smoked by the producer gradually over three days, using sage, thyme, holmoak and cypress.
• Ingredients: pasteurised sheep’s & goat's milk 100%
• Origin: Sfakia, Crete (recipe from Chania, Crete)
• Packaging: wax paper (packed by M&G)
Excellent standing alone or in cheese platter. Pairing beautifully with red wine, such as Dafnios Liatiko by Douloufakis.
The Producer: Manousos Tsitsiridis, from Sfakia, Crete
In 1994, having just graduated from the Dairy School of Ioannina, Manousos Tsitsiridis took over the family cheese business in the village Askifou, Sfakia. With the same old family recipe, he makes daily from November through July a total of 60 tons of cheese a year, exclusively with local milk, supplied by 35 farmers of the region.
Whatever their origins, Greek cheeses are among the finest in the world, and many varieties have been accorded protection under the European Union's Protected Denomination of Origin (PDO) provisions.
Wonderful in a modern Greek spin on cauliflower cheese.
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.
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