Krasi kai Tyri (Wine and Cheese)

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~It is all about a relationship of full passion, intensity and imagination, which in a fascinating harmony with the wine, hides enough difficulties, because of the texture and color of the cheeses, their different origin and their way of being made. ~ The cheese constitutes very basic nutritious and healthy food for the human organism. ~ With 60 grams a day, we cover the needs of the human organism in proteins, calcium, vitamins A, B, and K, amino-acids and iron. ~ Consequently the cheese is from the few foods that not only are allowed, but imposed its consumption from all regardless the ages. ~ It is not accidental that enough cheeses from countries with tradition in dairies have been characterized as national treasures. ~ The Feta Cheese of example for the Greeks, the Roquefort for the French, Emmental for the Swiss, Cheddar for English and Mozzarella for Italians. ~ Proposals for ideal combinations: ~ With our classic Feta cheese, the Kalathaki of Limnos, Teleme, the Manoyri and Sfella Messines, we would propose a prolific wine from the variety Asyrtiko of Santorin that comfortably attends to the character and the colour of particular cheeses. ~ The Emmental for sure can get along with Moschofilero of Mantinea that with its acidic freshness is breaking skilfully the abundant proteins of the Swiss in the mouth. ~ The heaviest Ladotyri, the Greviera from Agrafa, Crete and Naxos, but also the Brie, they melt literally front of an old Cabernet Sauvignon. ~ Revealing a classical tendency for tasting harmony, our proposals are often capable to make you proud and with dignity serve them each and every time you have guests for a meal. ~ The kopanisti with fatty texture, it surely makes mirth with a sweet white wine, the Roquefort is ready to steal the representation with Muscat of Limnos (Moschato Alexandria), while Blue Stilton wants its Mayrodafni. ~ The Cypriot Halloymi (raw or lightly cooked) seeks insistently fruity Rompola Cephalonia, making the known Formaella to be jealous of this irreproachable combination. ~ The smoked Metsobone is suited with a strong Xinomayro from Macedonia, but also with the tannic character of mountainous Cabernet Sauvignon. ~ The aromatic Camembert wants its Merlot, while Mozzarella it has already maiden with the aristocratic and soft Chardonnay. ~ With the Parmesan we would propose without special scruples the velvet Syrah, leaving the English Cheddar with the very dynamic Agiorgitiko of Nemea. ~ Good luck and enjoy.