The product

Graviera all'Origano

Cheese made according to the recipe of the Greek Graviera
Country of origin:
Type of Milk:
 Goat's milk, Sheep's milk
1 kg approx
Minimum order:
1 piece
More Information
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
More Information
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.
From the same producer
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: - Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. € 120.000 i.v.