Cretan light graviera cheese 300g
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"Kalogerakis" Cretan Graviera Light approx. 300g
An innovative recipe which meets the modern needs combining tradition with the demands of their modern times. Kalogerakis added his passion and knowledge, he removed the fat and salt and he managed to keep the taste of the traditional Cretan Graviera intact.
Kalogerakis Graviera Light is the first Graviera with 10% less salt and 30% less fat. The original product of the Cretan Diet is healthier than ever. Kalogerakis paved the way for everyone’s pleasure by creating a luscious product which is worth tasting because it relieves not only our palate but also our heart. It matures for at least 3 months and it is made from sheep/ goat milk.
Texture and Colour: It is characterized as a very light yellow-coloured table cheese with asymmetric holes.
Taste: particularly pleasant, sweetish and significantly lighter with a rich fresh milk aroma.
“Key to success”: The constantly excellent quality and taste of the milk which comes from livestock grazing in mountain and foothill areas of Crete, an island blessed with rich flora.
Traditional Greek hard cheese made from Cretan goat & sheep milk. It has 10% less salt and 30% less fat.
Goat and sheep milk country of origin: Greece
It is considered to be a high-quality table cheese. It may accompany all Greek meals as well as breakfast or even used in cooking recipes.
Min 80% pasteurized sheep milk, max 20% pasteurized goat milk, lactic culture, rennet, salt.
Wheels of 12kg, pieces of 300g and 2.5kg
Labelling on the package
Production day, Life expectancy. Other label data according to ER 1169/2011
Min 3 months in a room with temperature of 14 - 18 °C and relative humidity 85 - 90%
Best before 8 months after the packaging date
Nutrition declaration per 100g
- Energy/Calories: 1393kJ/334kcal
- Fat: 21.3g
- Saturated: 13.7g
- Carbohydrates: 1.6g
- Sugar: 0.4g
- Proteins: 33.9g
- Salt: 1.4g
Storage conditions: 2 - 6°C (±1°C)
Humidity: 75 – 85% (±8%)
Pleasant organoleptic properties.
Without particular odor.
- Fat in dry matter: 33.3%
- 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
- Listeria monocytogenes: Absent at 25g
- Salmonella spp.: Absent at 25g
- Staphylococcus aureus (cfu/g): <1x102
- Escherichia coli (cfu/g): <1x102
- Coag.pos. Staphylococci: Absent at 25g