The product
Graviera alla Paprika
Cheese produced according to the recipe of the Greek Graviera
Code:
42088
Country of origin:
Greece
Type of Milk:
Goat's milk, Sheep's milk
Weight:
1 kg approx
Minimum order:
1 piece
| Description | Made from sheep's and goat's milk and infused with smoked paprika |
|---|---|
| Appearance | The paste, elastic, is bright red-ochre, as well as the rind |
| Taste | Spicy, with a good sweet base; the paprika recalls notes of roast pepper and embers |
| Maturing | At least 3 months |
| Curiosity | It's produced with a unique technique: the paprika, in addition to being added to the curd, is first left to infuse in a small 10-liter milk tank, which then will act as the milk-graft |
| Suggestions | Try to use it to enrich a sandwich or to gratify the baked vegetables; fantastic in a "pitta" with smoked meats |
| Ingredients | Pasteurized sheep and goat MILK, salt, smoke paprika 0,1%, lactic ferments, rennet, calcium chloride, crust treated with olive oil 0,1% |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 1 kg approx |
| Packaging | Packed in a vacuum bag |
| Storage Conditions (packaged products) | Store at 2 to 4 °C |
| Instructions for use | After opening consume within 7 days |
| Country of origin of the primary ingredient | Greece |
| Nutrition Declaration | Energy: 1828 kJ / 437 kcal Fat: 34 g of which saturates: 23,1 g Carbohydrate: 4,2 g of which sugars: 1,7 g Protein: 28,5 g Salt: 2,1 g Typical value per 100 g |
The producer
Papathanasiou - Agrinio - Greece
Why we chose them
Papathanasiou is a small family-run company founded in 1999 which is located near the town of Agrinio, in the center-west of Greece. The area, on
the high natural interest for the presence of numerous natural parks, offers plenty of pastures and herds of sheep and goats. Milk used by
Papathanasiou comes from this area. It is a modern facility, where they are produced, according to the traditional processing, the most typical local
cheeses: feta cheese, Kefalograviera and other Greek cheeses. Papathanasiou still produces the feta cheese aging in barrels beechwood. A very
ancient ripening technique which is documented as in the Homer's works, but the origin of which there are no clear historical sources, although it
seems more due to transport reasons that the aging of the product. The mature feta cheese in brine, from three months up to one year, in tin
containers, or in beech's casks and, like the wooden wine, improves with time - tells Nodas Papathanasiou. The aging in oak barrels gives the best
result: in wooden cheese has the opportunity to "breathe" and to develop a more complex aroma with hints of spice.
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