The product

Graviera alla paprika

Cheese produced 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 Made from sheep's and goat's milk and infused with smoked paprika
Appearance The paste, elastic, is bright red-ochre, as well as the rind
Taste Spicy, with a good sweet base; the paprika recalls notes of roast pepper and embers
Maturing At least 3 months
Curiosity It's produced with a unique technique: the paprika, in addition to being added to the curd, is first left to infuse in a small 10-liter milk tank, which then will act as the milk-graft
Suggestions Try to use it to enrich a sandwich or to gratify the baked vegetables; fantastic in a "pitta" with smoked meats
More Information
Ingredients Pasteurized sheep and goat MILK, salt, smoke paprika 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 at 2 to 4 °C
Instructions for use After opening consume within 7 days
Country of origin of the primary ingredient Greece
Nutrition Declaration Energy: 1828 kJ / 437 kcal
Fat: 34 g
of which saturates: 23,1 g
Carbohydrate: 4,2 g
of which sugars: 1,7 g
Protein: 28,5 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.