Semi hard cheese made by fresh sheep’s milk.
Ingredients: sheep’s milk, goat’s milk (up to 20%).
Maximum moisture 40%. Minimum fat content in dry matter 45%
Origin: Naousa, Greece.
Keep refrigerated (2°C – 5°C).
In vacuum sealed packaging of various weights.
It is semi hard cheese made with artistry and fresh sheep’s milk. It is traditionally produced, it matures on wooden shelves for at least three months as to acquire its distinctive sweet and full of aromas flavor.
“Argyrakis” Pork Sausage
Traditional Greek Pasta
“Epta” Traditional Wide Noodles with Spinach and Nettle
Greek Handmade Jams
“Epta” Blackberry with Chios Mastic Jam
“Trebelis” Smoked Coriander Cheese
Traditional Greek Rusks
“Epta” Multigrain Rusks from Astypalea
“Argyrakis” Pork Sausage with Sundried Tomatoes and Feta Cheese
“Trebelis” Smoked Truffle Cheese
“Voreios Hellas” Cured Beef (Pastourmas)
Username or email address *
Lost your password?