Cretan graviera cheese 300g
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Product details
“Kalogerakis” Cretan Graviera approx. 2.200 - 2.400g
Graviera is the most popular cheese in Crete, and there are several reasons for its popularity.
Its excellent quality, the traditional method of preparation, its pure materials and its delightful taste, make it unique and secure for it a place in the table of every family in Crete.
The flagship of the traditional Cretan nutrition carries with it a history of many centuries, and with respect to its history it is that we produce it in our modern facilities.
The Cretan Graviera is a yellow, hard, table cheese with asymmetric holes throughout its tasteful body, and a natural crust. It has a uniquely delightful semi sweet and salty taste that inspires a feeling of euphoria and well-being with every bite.
Cretan Graviera can be part of your salad, make your toast a real delicacy, or bring a note of tradition to the side of any meal.
Hard cheese from pasteurized Cretan sheep and goat milk.
It is considered to be an excellent table cheese, with a pleasant taste and a rich aroma.
Ingredients
Min 80% pasteurized sheep milk, max 20% pasteurized goat milk, lactic culture, rennet, salt.
Packaging
Wheels of ,8-12kg 3kg, 1,5kg under vacuum, pieces of 2kg and 300g under vacuum and grated cheese in bags of 500 g and 200g.
Quality
Hard cheese of excellent quality.
Labelling on the package
Production day, Life expectancy. Other label data according to ER 1169/2011
Maturation:
Min 3 months in a room with temperature of 14 - 18 °C and relative humidity 85 - 90%
Life expectancy
Best before 8 months after the packaging date.
Nutrition declaration per 100g
- Energy/Calories: 1669kJ/402kcal
- Fat: 31.7g
- Saturated: 21g
- Carbohydrates: 2.9g
- Sugar: 0.4g
- Proteins: 26.4g
- Salt: 1.8g
Maintenance conditions
Storage conditions: 2 - 6°C (±1°C)
Humidity: 75 – 85% (±8%)
Organoleptic properties
Consistency: Hard cheese with a solid elastic mass in which there are usually dispersed propionic fermentation holes.
Shape: cylindrical.
Dimensions: many.
Weights: many
Skin: Coherence: Tough.
Appearance: Dry brownies with microbial growth. Mass of cheese:
Texture: Hard.
Colour: White-yellow
Other features: Tasty cheese with a pleasant, subtle flavour and excellent aroma.
Absence of: swelling, rotting, tingling, bitterness, surface ruptures, abnormal (sandy), eutrophication.
Physico-chemical properties
- Fat in dry matter: 40%
- Max moisture: 38%
- Max Salt: 2%
- Dioxins: <2,5pg/g of fat
- PCBs: <5,5pg/g of fat
- Pb: <0.02mg/g
- Aflatoxins: <0.05mg/kg
Allergen Information
Milk
Microbiological
Listeria Monocytogens: Absent at 25g
