Angelo’s Pride Provolone Cheese
Bel Gioioso Provolone Cheese
Dodoni Feta Cheese
Dodoni Kefalograviera
Dodoni Kefalotiri lb.
Fantis Kasseri
Fantis Saganaki
Krinos Barrel Feta Cheese
Krinos Bulgarian Feta Cheese
Krinos Kefalograviera
Krinos Kefalotiri
Krinos Vlahotiri
Land O Lakes White American Cheese
Marathonas Feta Cheese
Matis Kasseri
Swiss Cheese Fancy Cut
Valbreso French Feta Cheese
Vintage Kashkaval
Voskos Feta Cheese
Krinos Manouri Cheese
Provato Manouri Cheese
Home-made Strained Yogurt
Merve Traditional String Cheese
Holland Gouda Cheese
Muenster Square Cheese
Dodoni Graviera
Roussas Feta Cheese
Minerva Horio Feta Cheese
Italian Barrel Feta Cheese
BARREL FETA: The feta cheese is aged in wooden oak barrels and it acquires a rich peppery taste. Due to its greater humidity content, soft feta is sweeter, less salty, rich in aroma and less spicy, while hard feta is saltier and spicier, having a stronger taste and aroma.
BULGARIAN KASHKAVAL: Kashkaval is the Bulgarian equivalent to Greek Kasseri. This cheese is semi-firm with a smooth surface. It is slightly tangy with a nutty taste. It is great for salads, pizza, quesadillas, or just shredded on top of pasta. Kashkaval can also be served fried.
BULGARIAN WHITE CHEESE: Bulgarian white cheese is a variation of feta cheese. The difference is that it is made from cow’s milk. Overall, it is a tad saltier than the original Greek feta and it has a creamier texture, with a hint of yogurt overtones.
GRAVIERA: Graviera is a creamy yellow cheese with a hard rind. It comes from pasteurized sheep’s milk and its low in salt content. Graviera has a buttery texture with a hint of sweetness and a very pleasant and distinct aroma.
KEFALOGRAVIERA: Compared to Kefalotyri, this pale golden-yellow cheese has a rind and a tangy but less salty flavor. When fried, it makes exceptional "Saganaki".
KEFALOTYRI: Kefalotyri is made from pasteurized sheep’s milk and it has a sharp, salty taste and unique aroma. It is similar to the Italian Pecorino Romano. It also makes an excellent "Saganaki"(shallow-fried cheese).
KASSERI: Kasseri is the Greek equivalent to Bulgarian Kashkaval. Kasseri is creamy gold in color and resilient in texture. This cheese is waxy when refrigerated and it becomes oily when it reaches room temperature. Kasseri remains solid when heated and it is usually grilled or fried.
SAGANAKI: A popular Greek appetizer in which a 1/2-inch-thick slice of Kefalotyri or Kefalograviera cheese are fried in butter or olive oil. The cheese is then sprinkled with lemon juice and fresh oregano.
HALOUMI: Haloumi is a cheese indigenous to Cyprus. It is made from pasteurized sheep’s milk. This cheese is white, with a distinct layered (or flaky) texture and a salty flavor. It has a higher than normal melting point, making it an excellent cheese for frying or grilling. Haloumi has a mild flavor, similar to Mozzarella or Provolone.
MIZITHRA: Mitzithra is made from pasteurized sheep’s milk, sheep’s cream, whey and salt. This somewhat bold and buttery cheese is dry and salty, and it is similar to Romano in taste and consistency.
MANOURI: Manouri is produced from pasteurized sheep’s milk and it is white, creamy, soft, and rindless. The texture of Manouri resembles a light cheesecake and it has a very smooth and velvety taste with just a hint of citrus flavor.