1965 Graviera Cheese 200g Arvaniti, is the traditional cheese-making recipe developed in 1965 by the dairy founder Manolis Arvanitis.
This graviera cheese has a sweet taste and is made of cow’s and sheep’s milk. This graver is made traditionally, matured for at least six months to develop its rich taste.
The 1965 Graviera Cheese 200g Arvaniti is perfect in a light sandwhich with your choice of vegetables and other fillings, in a salad or trimmed on top of your pasta dish.
- in a 200g pack
- refrigerate after opening
Graviera (similar to Gruyère) cheese making has a long-standing tradition around in Greece. There are multiple variations and 4 PDO (product of Protected Designation of Origin) graviera cheeses across Greece.
