Graviera Akanthos is a hard cheese made from fresh pasteurized goat and sheep milk. The slow maturing of graviera, due to the size of each wheel, requires up to four months fermentation under our close daily attention in controlled humidity and temperature. The result is an intense, sweet taste. Its name derives from the place-name of ancient Akanthos (655 B.C.), which is the ancient name of Ierissos, as referred to by Thucydides
Hard cheese made from pasteurized goat and sheep milk. Fat in dry matter 40%, maximum water content 38%.