Cheese from Crete,Bulgaria Kefalotyri price supplier

High quallity Cretan Kefalotiri cheese offered in wheel shaped cheeseheads of  1kg or 5kg.

 

 

 

KEFALOTIRI   CRETE  ( HARD   CHEESE )

Kefalotyri is hard, salty yellow cheese made from sheep  &  goat milk   Depending on the mixture of milk used in the production, cheese varies between yellow and white.
.  Kefalotyri is popular and famous cheese, having its roots since the Byzantine era.  Found in some gourmet stores or specialty stores in the U.S. and other non-Greek lands.  The cheese ripens after two to three months.
Fat 40% or more of the dry matter.
Humidity 38%.

Identities heads 3 kilos with carts physics.

 

 

We will try to offer our best high quality products with high quality standards, certifications  HACCP,ISO followed with the best possible after sale services.

 

Looking for  long term co-operations!

 

 

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Some other Cheese types of Crete - Greece: 

 

 

 

Cretan Gruyere

 

Cretan Gruyere  is produced with fresh sheep’s and goat’s milk which is daily collected in the massif of  Rethymno. Cretan graviera is a hard cheese which requires 3 months of ripening before it is disposed for consumption. You can find it in various packages starting from 0.2 kg to 10 kg

 

 

 

Kefalotyri

 

Kefalotyri   is a hard table cheese of cylindrical shape, which is produced traditionally by a mixture of sheep and goat’s milk It is an excellent table cheese with a pleasant sweetish taste and a rich flavor. Blocks from 1kg- 5kg

 

 

 

White cheese (FETA) 

 

in brine  in packs 0.5kg, 1kg, 2kg and for wholesale in pails of weight  16-18kg and 6-8kg

 

 

 

 

 

Fresh Anthotyros:

 

This is a soft fresh cheese which is produced by the addition of Fresh Milk to whey, after the cheese-making of Gruyere (graviera).  It contains very little salt and it is a product of low fat content due to its great moisture.

 

Packs from 0.25kg-1.5kg

 

 

Dried Athotyros

 

 

The way of production of dry anthotyros is almost the same with that of fresh anthotyros. The basic difference lies in ripening, since by the addition of salt and assistance of time, anthotyros hardens and loses moisture. It is produced by a mixture of fresh sheep and goat’s milk.  

 

Packs from 0.25kg-1.5kg)

 

 

 

 

Mizithra

 

It is a fresh soft cheese which is produced from a traditional recipe found in Chania of Crete. It has a soft creamy texture and a slightly sour taste. It is produced by pasteurized sheep and goat’s milk.