“Kalogerakis” Cretan Graviera Light approx. 300g



“Kalogerakis” Cretan Graviera Light approx. 300g

Everything was started in 1949, by an active and busy man, the grandfather of the family Emmanouil Kalogerakis. His passion and love for cheese led him to cheese making.

Having his son Vaggelis by his side, they began an all- out effort and from a small pot by the side of the house, they managed to set up the first factory in the village Smari in Kasteli Pediados. The pure raw materials of the Cretan Land became their weapon!

Creamy spaghetti with Cretan Graviera sauce and broccoli

40 Minutes / 15 Minutes / 4 Serves / 3 Difficulty


300 g pasta, “coral ”
300 g Cretan Graviera Light Kalogeraki
1 broccoli
300 g celery root
550 ml fresh milk
1 tablespoon of mustard powder or soft mustard
¼ teaspoon of nutmeg
¼ teaspoon of sweet paprika
White pepper


Funky’s Cook recipe funky cook


On a pan, put the grated selery and add the milk. Boil it until it becomes soft. As soon as the mixture becomes thick, remove it from the heat and, after cooling, make it “puree”

Cut the small broccoli tassels and put them in hot water for 3 minutes. Boil in salt water for 7-8 minutes the coral after you cut it into small pieces.

At the same time, boil the pasta for a few minutes until the texture becomes al dente. After straining them, add Graviera Light grated, mustard, spices, broccoli and celery.

Mix them well until Graviera melts and serve while it is warm with extra Graviera Light!



  • The celery gives the perfect creamy texture with fewer calories. Replaces cream perfectly!
  • If we want we can boil together with celery and a carrot. It adds extra flavor.
  • Besides broccoli you can add other vegetables such as pepper, corn or even tuna.

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