Greek Flavours
Greek Cheese Board – Five Aged Cheeses from Across Greece (approx. 1.1kg)
Greek Cheese Board – Five Aged Cheeses from Across Greece (approx. 1.1kg)25 in stock
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Product Description
Product Description
Five Cheeses, Five Corners of Greece, One Board
This is a fixed selection, not a build-your-own board. Five aged cheeses cut and packed from small producers across Crete, the Cyclades and Epirus, put together to cover both ends of the table: pieces built for slicing straight onto a board, and one built to go straight into the pan. Two of the five, Graviera Kritis and San Michali, carry official PDO status. The other three are traditional regional cheeses made the same way for generations, without that designation.
The range runs wide on purpose. Two smoked cuts from the same small dairy on Ios, one mild and buttery, one intense with beechwood smoke. A goat’s milk kefalotyri built for grating. A Cretan graviera with the balanced, savoury character the island is known for. A cow’s milk San Michali from Syros, dense and nutty, the cheese locals call the “Parmesan of the Cyclades”. And from the mountains of Epirus, a smoked Metsovo cut in its own ready-to-cook round.
Which cheese goes straight on the board, and which one needs the pan?
Four of the five arrive as cut pieces, ready to slice and serve. The smoked Metsovo is the exception: it comes as a small round, ready to grill or pan-fry exactly as it arrives, no extra prep needed. The other four are built for the board first; if the plan is saganaki or a grilled side, cut them into slices before they hit the heat.
- Ready to grill as is: Smoked Metsovo
- Best sliced for the board: Graviera Kritis PDO, San Michali PDO, Goat Kefalotyri, Smoked Graviera “Kapnisti”
- Best paired with: a crisp Assyrtiko for San Michali, a structured red for the smoked Metsovo
How does a five-cheese selection arrive in one piece, still cold?
Each cheese ships in its own sealed pack, refrigerated from dispatch. Nothing is pre-sliced or portioned together, so there is no shared surface to spoil the rest if one piece needs to be used first.
Perfect for:
- A cheese board for guests, without the decision fatigue of choosing five yourself
- A quick pan course, the smoked Metsovo straight from the pack to the pan
- Everyday grating, San Michali or Graviera Kritis over pasta or a gratin
- An introduction to Greek cheese beyond feta, one pack at a time
Five cheeses. Five places. One board that doesn’t ask you to choose.
Nutritional Components
Nutritional Components
More than a board: five cheeses, five nutritional profiles.
Aged and smoked cheeses concentrate protein and calcium as they lose water, which is why the values below run higher than those of a fresh cheese. Each of the five keeps its own declaration; do not average them.
Nutritional values per 100g, by cheese
Graviera Kritis PDO (Crete)
- Energy: 1684 kJ / 406 kcal
- Fat: 33.0g — of which saturates: 22.0g
- Carbohydrates: 1.2g — of which sugars: 0.1g
- Protein: 25.9g
- Salt: 1.6g
Smoked Graviera “Kapnisti” (Ios)
- Energy: 1679 kJ / 405 kcal
- Fat: 33.0g — of which saturates: 23.0g
- Carbohydrates: 3.9g — of which sugars: 0.5g
- Protein: 22.0g
- Salt: 1.6g
Goat Kefalotyri (Ios)
- Energy: 1679 kJ / 405 kcal
- Fat: 33.0g — of which saturates: 23.0g
- Carbohydrates: 3.9g — of which sugars: 0.5g
- Protein: 22.0g
- Salt: 1.8g
Smoked Metsovo (Epirus)
- Energy: 1613 kJ / 388 kcal
- Fat: 30.0g — of which saturates: 20.0g
- Carbohydrates: 1.0g — of which sugars: 0.0g
- Protein: 28.6g
- Salt: 3.4g
San Michali PDO (Syros)
- Energy: 1398 kJ / 334 kcal
- Fat: 23.0g — of which saturates: 16.0g
- Carbohydrates: 4.8g — of which sugars: 0.0g
- Protein: 27.1g
- Salt: 2.5g
Ingredients, by cheese
- Graviera Kritis PDO: Sheep and goat milk, salt, starter cultures, rennet.
- Smoked Graviera “Kapnisti”: Cow’s milk (80%), sheep’s milk (20%), rennet, salt, cultures.
- Goat Kefalotyri: Goat’s milk, rennet, salt, starter cultures.
- Smoked Metsovo: Pasteurised Greek cow’s milk, salt, rennet, starter cultures.
- San Michali PDO: Cow’s milk, lactic cultures, calcium chloride, rennet, salt.
Two of the five carry official PDO certification. The other three are traditional regional cheeses, made the same way for generations, without that designation.
Useful Information
Useful Information
Storage guide: five cheeses, one fridge shelf, five different clocks.
Each cheese in this selection arrives in its own sealed pack and keeps on its own timeline. Treat the smoked, aged cuts differently from what you’d do with a fresh cheese.
How to store it correctly
- Keep it cold: All five require refrigeration between 2°C and 4°C from arrival to the day they’re opened.
- Reseal after opening: Wrap tightly or move to a sealed container once a pack is open; the exposed surface dries out and loses flavour fast.
- Keep them apart from strong odours: Aged and smoked cheese absorbs fridge smells easily.
Freshness timeline
- Unopened: Follow the best-before date printed on each pack.
- Opened: Consume within a few days for the best texture and flavour.
Product details
- Format: four cut pieces, ready to slice (Graviera Kritis, San Michali, Goat Kefalotyri, Smoked Graviera “Kapnisti”) plus one smoked round, ready to grill as is (Metsovo). Each individually sealed.
- Total weight: approximately 1.07kg combined (200g Smoked Graviera “Kapnisti”, 200g Goat Kefalotyri, 200g Smoked Metsovo, 220g net Graviera Kritis PDO, 250g San Michali PDO)
- Origin: Crete (Rethymno), Ios Island, Ios Island, Epirus (Metsovo), Syros Island
- Certifications: Graviera Kritis PDO and San Michali PDO carry official PDO status; the other three are traditional regional cheeses without that designation
- Allergens: Contains milk (all five cheeses)
A five-cheese tour of Greece
From the mountain pastures of Crete and Epirus to the small dairies of Ios and Syros, this selection was built to cover both ends of the table: cuts ready for the board, and one round ready for the pan. Two of the five, the smoked graviera and the goat kefalotyri, come from the same small producer on Ios, a detail that says more about the scale of the dairy than any label could.
Five cheeses. Five places. One selection that doesn’t ask you to choose.
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