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Organic Farm
- We keep our sheep and
goats as free range as possible. They are free to roam within the orchard gardens
in the best natural environment.
We make
our own cheese and yoghurt from our small holding farm. Greeks have been making cheeses
for centuries with a well-known managed procedure to-produce quality cheeses. We
also follow the guidelines from milking, curing, pressing to the maturing
times required to produce the perfect table and cooking chesse.
Gods - IGreek mythology Aristaios, the son of Apollo and Cyrene, was sent
to the Greeks as a gift from the gods. He was to teach them the art of
cheese making, an ability that would become known as “a gift of
everlasting value.” Indeed, the Greeks have a long-standing tradition of exquisite cheese making. Ancient texts, including those by Homer, reveal Greece’s oldest
brined varieties existed as far back as 4000 BC.
Feta
Cheese - Greece’s most famous Crete traditional cheese,
Feta plays an importance and significant ingredient in the Cretans diet. Best
noted in the world for the Greek salad. Feta is very adaptable and is used in all types of
cooking. In pastries spinach and cheese pies, to a famous Greek appetizer
starter saganaki grilled or pan-fried cheese until brown. Feta is made
from goat’s milk; cheese is ripened and kept in brine, giving it a salty recognizable
taste.
Graviera
Cheeses - A sweet and fruity tasting cheese, Graviera cheese is Greece’s second most popular
cheese on Crete after Feta. The Cheese is made round and pressed, with
a noted hard outer. with a pattern ingrained of its draining cloth.
There are various types of Graviera produced in Greece. Graviera of Crete is
made from sheep’s milk cured and turned for five months. It’s slightly sweet,
with a pleasant flavor is best consumed with fresh bread and a crisp white chilled
wine.
Table Cheese - A good Cretan start meal is to have a plate of Feta cheese, tomatoes, olives, with olive oil poured over sprinkled with oregano. A well balance Cretan meal contains cheese in their diet.
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