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Tinos Graviera
This hard rind graviera from 100% cow's milk, has a semi sweet, salty and piquant flavour and an intense ochre hue thanks to the feast of local flora and fauna the happy herd enjoys on the island of Tinos. It can be used on cheese platters, in pizzas and on toast, grated onto pasta or used to add rich stickiness to traditional pies. Graviera is Greece’s second most popular cheese after Feta and it is extremely rich in calcium as it takes around 10 kilos of milk to make just 1 kilo of Graviera.
As low as
£10.00
Net content: 250g-8kg
Packaging: Wax paper (cut and packed by M&G)
Ingredients: Pasteurised Cow's Milk 100%
Allergens: Milk
Packaging: Wax paper (cut and packed by M&G)
Ingredients: Pasteurised Cow's Milk 100%
Allergens: Milk
| Typical Values | Per 100g |
|---|---|
| Energy | 1597kJ/ 385kcal |
| Fat | 31.5g |
| of which Saturates | 22g |
| Carbohydrate | 1.8g |
| of which Sugars | <0.1g |
| Salt | 2.5g |
Perfect for saganaki, delicious as a gratin topping.
Tinos Co-Op, Tinos, Aegean Islands
The Agricultural Cooperative of Tinos is at the heart of all livestock rearing and cheesemaking on the island. It was first founded in 1951 and now has more than 500 members. It supports and co-ordinates farmers in producing the cow's milk that is traditinoally used in their dairy. The Tinos CoOp are especially celebrated for their cheeses, which are made from free-grazing cows' milk, flavoured with the rich herbs of the Tinian land.
More from Tinos Co-Op, Tinos, Aegean Islands
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