Cheese with cohesive mass and a yellowish color. The flavor is salty, spicy and greasy. Prepared in many parts of Greece from sheep's milk, a mixture of sheep and goat. The fat content of 40% dry matter, and maximum humidity of 38%. Ideal for a spaghetti when more than six months.
The parmesan of Crete!
- Quality Certifications: ISO 22000
The NTAGIANTA family active in the Cretan cheeses since 1974 and was started by Anthony Ntagianta Eleftherios which a small child is engaged in cattle breeding and milk. Teacher was the dear departed Katsoulogiorgis, man Europ ivre the recipe Graviera which we have today. The company uses only goat milk and ONLY MILK.
Today the company has modernized and certified by ISO 22000 and has passed into the hands of John Child, Lefteris and Raphael.
"When tradition meets technology and walks guided by quality"
State or ProvinceCrete