The product
Graviera all'Origano
Cheese made according to the recipe of the Greek Graviera
Code:
42089
Country of origin:
Greece
Type of Milk:
Goat's milk, Sheep's milk
Weight:
1 kg approx
Minimum order:
1 piece
| Description | Sheep's and goat's milk and infusion with Greek oregano |
|---|---|
| Appearance | The paste is elastic, ivory white, with evident presence of oregano |
| Taste | Sweet, aromatic, with strong notes of oregano and Mediterranean bush; the salt is well balanced |
| Maturing | At least 3 months |
| Curiosity | Pecorino cheese produced according to the iconic recipe of the Greek "Graviera", starting from mountain milk; the flavoring with oregano is a tribute to the region where Papathanasiou is located |
| Suggestions | Try it on a pizza or even in a cutting board as an aperitif |
| Ingredients | Pasteurized sheep's and goat's MILK, salt, oregano 0,1%, lactic ferments, rennet, calcium chloride, crust treated with olive oil 0,1% |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 1 kg approx |
| Packaging | Packed in a vacuum bag |
| Storage Conditions (packaged products) | Store between +2 °C and +4 °C |
| Instructions for use | After opening consume within 7 days |
| Country of origin of the primary ingredient | Greece |
| Nutrition Declaration | Energy: 1937 kJ / 463 kcal Fat: 37 g of which saturates: 23 g Carbohydrate: 5 g of which sugars: 0 g Protein: 27,5 g Salt: 2,1 g Typical value per 100 g |
The producer
Papathanasiou - Agrinio - Greece
Why we chose them
Papathanasiou is a small family-run company founded in 1999 which is located near the town of Agrinio, in the center-west of Greece. The area, on
the high natural interest for the presence of numerous natural parks, offers plenty of pastures and herds of sheep and goats. Milk used by
Papathanasiou comes from this area. It is a modern facility, where they are produced, according to the traditional processing, the most typical local
cheeses: feta cheese, Kefalograviera and other Greek cheeses. Papathanasiou still produces the feta cheese aging in barrels beechwood. A very
ancient ripening technique which is documented as in the Homer's works, but the origin of which there are no clear historical sources, although it
seems more due to transport reasons that the aging of the product. The mature feta cheese in brine, from three months up to one year, in tin
containers, or in beech's casks and, like the wooden wine, improves with time - tells Nodas Papathanasiou. The aging in oak barrels gives the best
result: in wooden cheese has the opportunity to "breathe" and to develop a more complex aroma with hints of spice.
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