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Tinos Graviera

This hard rind graviera from 100% cow's milk, has a semi sweet, salty and piquant flavour and an intense ochre hue thanks to the feast of local flora and fauna the happy herd enjoys on the island of Tinos. It can be used on cheese platters, in pizzas and on toast, grated onto pasta or used to add rich stickiness to traditional pies. Graviera is Greece’s second most popular cheese after Feta and it is extremely rich in calcium as it takes around 10 kilos of milk to make just 1 kilo of Graviera.
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As low as £7.75
Net content: 250g-8kg

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

Suitable for Vegetarians

Ingredients: Pasteurised Cow's Milk 100%

Allergens: Milk

Typical ValuesPer 100g
Energy1597kJ/
385kcal
Fat31.5g
of which Saturates22g
Carbohydrate1.8g
of which Sugars<0.1g
Protein24.5g
Salt2.5g
Perfect for saganaki, delicious as a gratin topping.

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.

Tinos Co-Op, Tinos, Aegean Islands

The Agricultural Cooperative of Tinos is at the heart of all livestock rearing and cheesemaking on the island. It was first founded in 1951 and now has more than 500 members. It supports and co-ordinates farmers in producing the cow's milk that is traditinoally used in their dairy. The Tinos CoOp are especially celebrated for their cheeses, which are made from free-grazing cows' milk, flavoured with the rich herbs of the Tinian land.

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