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!

Ingredients

225 gr. butter

300 gr. yoghurt

5 eggs

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

Implementation

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.