Monday 26 January 2015
Greek Gruyere & Wine
Travelling from the Greek islands to Epirus you come across one of our country’s favorite hard yellow cheese. Produced with the help of natural or industrial validated rennet, it is placed into molds (called heads) and matures through time.
It is usually made from goat's milk or from pure sheep’s one, but also from cow’s milk and is aged from 12 months up to 2-3 years.
The Gruyere from Crete and Agrafa Mountain are less spicy and salty than those from the Cyclades and emit a characteristic aroma of nuts. Our aim is to combine them with Greek red wine and analyze their characteristics along with the complexity of the wine.
Linto Organisation/ Level B
Monday, January 26, 2015
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