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This homemade smoked graviera with thyme is a semi hard yellow cheese with exquisite nutty, smoky and herbal flavour with flowers of thyme in it. It is smoked by the producer gradually over three days, using sage, thyme, holmoak and cypress.
About the Producer
The producer, Manousos Tsitsiridis, is based in Sfakia, Crete. In 1994, having just graduated from the Dairy School of Ioannina, the 35 year-old Manousos Tsitsiridis took over the family cheese business in the village Askifou, Sfakia. With the same old family recipe, he makes daily from November through July a total of 60 tons of cheese a year, exclusively with local milk, supplied by 35 farmers of the region. Whatever their origins, Greek cheeses are among the finest in the world, and many varieties have been accorded protection under the European Union's Protected Denomination of Origin (PDO) provisions.
Produced by: Manousos Tsitsiridis
Prep & usage
Excellent standing alone or in cheese platter. Pairing beautifully with red wine, such as Dafnios Liatiko by Douloufakis.
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Pasteurised sheep’s and goat's milk
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