At least 3 months of natural defoaming and weight loss at 17-18% is a prerequisite for qualifying Cretan Gruyere PDO (product with Protected Designation of Origin). By packing in special shrink bags, the ginger continues to ripen in the refrigerator and is consumed at ambient temperature to highlight its rich flavor.
Sheep’s & Goat’s White Cheese in Brine
It consists of 70% sheep’s milk and 30% goat’s milk. Delicious, savory and full of nutrition. Once the cheese is cooked, it is placed in containers with brine for 20 days and stays at 18 – 20°C when the first fermentation takes place, to be transported to the refrigerator for another 40 days until the end of its 2-month maturity.
The classic accompaniment at the Greek table!
Ham and Cheese Quiche! Easy Recipe!
225 gr. butter
300 gr. yoghurt
150 ml. milk
250 gr. self raising flour
300 gr. Graviera grated
400 gr. Goat’s and sheep’s white cheese in brine
250 gr. ham
½ tsp. nutmeg
6 tbsp. fine semolina
Add the melted butter, yoghurt, milk, nutmeg and eggs and mix well. Add the flour and stir until it becomes a thick slurry. Then add the finely chopped ham, cheeses and mix well. Grease a pyrex and sprinkle 3 tbsp. fine semolina. Pour the slurry and add another 3 tbsp. fine semolina. Bake at 180°C for 50 minutes.