Old Smoked Graviera of Mylopotamos Crete

Smoked cheese is an excellent cheese made from goat’s milk with a slightly spicy taste and unique organoleptic characteristics.

A delicious cheese with a smoky flavor that can be combined with stronger flavors. Smoked with the wild herbs of Mount Psiloritis” it can be described as the “king” cheese in the taste of Cretan cheeses.

The cheese must first mature for 3 months, then it is smoked with natural smoke from the burning of herbs from the surrounding area (sage, thyme, clematis, Origanum dictamnus , the smoker keeps for about 13 days. Then it is important that it remains in the smokehouse for as long as necessary to get its characteristic taste.

The intensity of the flavor is revealed over time. Before consuming this particular cheese, it is preferable to leave it out of the refrigerator for at least an hour, and for the most “chilled” cheese-eaters, this particular cheese can remain out of the refrigerator for a long time, as long as it is kept in a cool and shady place, this way of preservation is left to the cheese to “launch” all the flavor and aroma that it possesses.