We brought it for you separately
Greek cheeses!!
In Miran stores you will find unique cheeses from small producers from all over Greece all year round... but there are also some cheeses that stand out for their special taste and method of preparation...
Miran selection Gravier cheese
Fine matured gruyere cheeses with a unique aroma and flavor!
Miran has brought for you unique gruyere cheeses from small producers from all over Greece and we present to you some of the most special ones!
Gruyere Cheese With Aegina Pistachio
Gruyere with Aegina Pistachio. Gruyere is made with local cow's milk. It contains Aegina pistachio. It has been awarded the gold taste award at the Mediterranean taste awards, and in general, wherever it has been placed, it has repeat sales. It has an impressive taste and appearance that wins over the consumer.
Mykonos Gruyere
Mykonos graviera.
Mykonos Graviera is a hard cheese made mainly from cow's milk, which comes only from animals raised on the island. It goes wonderfully with all the recipes of Aegean cuisine. It is a yellowish cheese with a mild taste but intense aromas and with a special gastronomic value.
Amaranth Syros Cheese
Amaranthos Syros Cheese. Amaranthos Syros cheese is a local hard table cheese with a solid “flesh” made from cow’s milk with fennel seeds, which also gives the characteristic green color to the “rind” of the cheese.
Ios Gruyere Cheese
Ios Graviera. Ios Graviera is a hard cheese made mainly from cow's milk and comes only from animals raised on the island of Ios. It goes wonderfully with all Aegean cuisine recipes. It is a yellowish cheese with a milder flavor than Niotiko kefalotyri and with special gastronomic value.
TRADITIONAL WHITE CHEESES
unique authentic cheeses with a soft texture
We have selected from all over Greece unique cheeses with a soft texture and traditional recipe that will definitely make your holiday table special!!!
Tsalafouti Cheese from Karpenisi
Tsalafouti Cheese from Karpenisi. Tsalafouti is a soft, creamy spreadable cheese from Karpenisi that is made during the summer months exclusively from fresh sheep's milk.
Paros Cheese
Paros cheese.
Fresh myzithra (anthotyro as it is called in other regions of Greece) can be consumed by those on a diet or who want a low-fat cheese, while in Paros, traditional sweet myzithra pies are made.
Andros Mastic Cheese
Andros Mastic Cheese. Traditional Andrian cheese made from pasteurized cow's milk. Spreadable form with mastic flavor, ideal for spreading on toast or bread. Excellent with breakfast.
Skotiri Cheese from Ios
Skotyri Cheese of Ios. Soft white cheese that comes from the "marriage" of two other cheeses, the local Kefalotyri and Mizithra. The aroma is dominated by the rind, while the taste is spicy, rich, persistent and subtly acidic, with the rind making its presence felt in the mouth.
SEMI-HARD &
KEFALOTYRIE
especially delicious cheeses
small producers
A selection of delicious cheeses from small producers with a special aroma and flavor that will excite you!!!
Kefalotyri Goat's Choice Miran
Kefalotyri Goat's Milk Selection Miran. Selected kefalotyri from Greek goat's milk with a strong aftertaste and rich flavor with a traditional recipe that will uniquely accompany many of your recipes.
Semi-hard cheese
with Smoked Hot Pepper
Semi-hard Cheese with Hot Pepper Smoked, Miran selection. It is made from Greek goat and sheep milk without additives and preservatives with hot pepper. It maintains the taste of a traditional cheese but is innovative. It is eaten mainly raw as an accompaniment to ouzo, suitable wine but also on small slices of bread to create innovative canapes.
Samothraki Xirotyri
Samothraki Xirotiri. Samothraki Xirotiri is a type of goat and sheep kefalotyri, a traditional cheese of the island, matured for 2 years, spicy, peppery aromas, reminiscent of dry aromatics. Mouthfeel with a hard texture, intense and delicious, with a deep flavor and roasted notes of nuts.
Lobster Kefalotyri
Kefalotyri Astakou. Kefalotyri Astakou is a hard and salty cheese with a fairly spicy flavor. It is made exclusively from Greek pasteurized goat and sheep milk and needs at least 6 months of maturation to be able to take on the aromas that correspond to this excellent cheese.
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