IN BRINE
White Kefalonian cheese is made from sheep’s and goat’s milk using traditional rennet. It matures for at least three months in brine-filled wooden barrels. We produce it in both hard and soft form, which over time gets a spicy flavor.
White Kefalonian cheese is made from sheep’s and goat’s milk using traditional rennet. It matures for at least three months in brine-filled wooden barrels. We produce it in both hard and soft form, which over time gets a spicy flavor.
Sheep and goat milk, traditional rennet
In 400 gram as well as 2, 4, 7, 14, 40 και 60 kg containers, in bulk and vacuum packed.
Cheeses