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Hard & Semi Hard Cheese |
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Delphic has a number of imported dry cheeses from Greece , Bulgaria, Denmark and Holland.
The best known dry cheese from Greece is Kefalograviera, although most do not know it by this
name, this sheep's milk cheese is the key ingredient for making the well-known Greek "saganaki" -
a popular entrée in both Greek and now many other eating establishments. Our premium cheese is
from Epirus, but more specifically the region of Preveza, a region noted for its great cheese.
The most popular semi-hard cheese is the kasseri, which comes from an area near a town called
Trikala in Greece. Delphic's is manufactured by one of the leading cheese-makers in Greece
"Divanis".
Also from Greece we have the "hard ricotta" known as Mizithra which is used for grating.
The equivalent of kasseri from Bulgaria, is known as Kashkaval, and this has wide appeal as it is
a very good cheese, but with the advantage of having a lower cost base than its Greek
counterpart.
The hardest cheese is Kefalotiri, and Delphic has a fine cow's milk cheese imported from Denmark,
which is an established seller in the Australian market.
We also carry the well-known Dutch cheeses of Edam and Gouda.
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