AMARANTOS Feta (PDO) is the traditional, authentic, Greek feta cheese that is produced under strict hygiene conditions with very high specifications. The milk for feta comes mostly from animals in the region of Thessali that is renowned for its purity, clean environment and huge variety of grasses and herbs.
Kasseri PDO: The cheese is semi-hard table cheese white-yellow color, with little or no holes, pleasant taste and rich flavor. It is one of the most popular cheeses of our country and PDO product since 1996.
Manouri is a traditional Greek PDO whey cheese, produced with sheep’s and goat’s milk.
Kefalotyri: A hard traditional cheese made exclusively from pasteurized goat’s and sheep’s milk. Enjoy it as it is, make it into “saganaki” or grate it over pasta. Its slightly salty taste will drive you crazy!
Anthotyros Greek: Ανθότυρος (Anthotyro in modern Greek, “flowery cheese”), is a traditional fresh cheese. There are Dry Anthotyros and Fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or goats, sometimes in combination. The ratio of milk to whey usually is 9-to-1. It is commonly a truncated cone, but when shipped in containers may be crumbled, as it is removed. It may be unpasturized, where law allows.
Milk is boiled at moderate temperature for ten minutes and then rennet and salt is added, while ruffling. The mix is left in large shallow tanks resulting in a part skim mixture. The following day, salt is added to the mix which is then poured into a basket with tulle and is left to drain. Salt is added every day for another three to four days. At this stage, the cheese is still fresh but less soft. If left to mature, thick salt is often added to cover the exterior.
The fresh variant is dry, white, soft or medium hardness, with a sweet, creamy taste, with no rind and no salt. It might be eaten for breakfast with honey and fruit, or in savoury dishes with oil, tomato and wild herbs. The dry variant is hard, dry, white and salty; it can have a powerful smell similar to sherry. It might be eaten on spaghetti or salads.
The light cheese with less fat, from fresh, pasteurized, goat 100% Greek milk
The fat reduction is perfomed naturally without chemical treatment. Enjoy it with every meal or create unique recipes
Yellow semi-hard cheese made from mixed cow and sheep milk.It has a rich perfume, grat taste cosistent quality
The semi-hard cheese produced and sold, by our company, in the Greek market. It is the best accompaniment to sandwiches or toasts, but equally tasty when used in food.