This cheese, its name (meaning ‘cheese of the saints’) inspired by the fact that it is produced in the vicinity of Mount Athos, is a type of graviera with a full, rich odour. As with all our products, it is handmade with maturation of at least two months. AGIOTYRI is made in accordance with strict rules of Good Hygiene Practice, and matures in a chamber with strictly controlled conditions of temperature and moisture on wooden shelves. It can accompany the most demanding of meals, showing off its full taste and distinctive odour
A hard cheese made from pasteurized goat and sheep milk. Fat in dry matter 40%, maximum water content 38%.