Kefalotyri

Award-winning Greek cheeses, with their unique taste, explain why in Greece the annual per capita consumption is higher than in any other European country. Soft, creamy and hard, white and yellow, fresh and mature, salty and sweet, each one a nobility, all produced with mastery and skill.

Ouzo is Greece’s national spirit, a strong anise flavoured drink, reminiscent of Greek summer.

The Greek crisis has ignited a taste for feta cheese and olives, says London-based Greek businessman Panos Manuelides. His company, North London-based Odysea, offers cheese like sheep and goats’ cheese Kefalotyri that is growing in popularity in the UK day by day.