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Kaseri Cheese
 aseri (Kaser) cheese one of the two oldest cheeses in the world together with feta belongs to the category of Greek traditional cheeses.
Kaseri is a semi-hard cheese, made of sheep milk or a blend of sheep and goat milk, the latter not exceeding 20% in weight.
Before being available for consumption, it goes through a three month maturation at least, this being the period of development of all its organoleptic and qualitative characteristics, which make the difference from other semi-hard cheeses of the same category.
Kaseri has a circular or parallelepiped shape in differing weights and it is vacuum packaged in plastic packs, specified for food products.
Kefalograviera Cheese
efalograviera was first produced during the sixties.
Kefalograviera is considered to be one of the finest table cheeses.
It is produced mainly in Northern Greece especially in Western Macedonia from sheep milk or a blend of sheep and goat milk.
It belongs to the category of hard cheese and goes through a 3 month maturation at least, before being available for consumption.
Kefalograviera is circular in shape, with a yellowish to light brown hard and thin rind.
It is a hard cheese with lots of holes and whitish to yellowish color. Kefalograviera has a distinctive and pleasant salty flavor and rich aroma.
Manouri Cheese
 anouri is a traditionally prepared whey cheese, produced mainly in the regions of Northern Greece, especially Macedonia from sheep or goat whey or a blend of the two, in which sheep or goat milk curd can be added.
It is regarded as the highest quality whey cheese and it is available in the market fresh.
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