i s D a i r y
The Steiakakis family since 1952 and for 3 generations continues in state-of-the-art facilities to produce excellent products
h e s e F a t o y
Since 1952, Georgios Steiakakis and his graviera with his recipe, creates its own myth. He is one of the first cheese makers in Crete who goes to the Dairy School of Larissa and is studying the cheese making.
Today Steakakis Dairy is a family business with a three-generation tradition. Konstantinos Siaiakakis, based on traditional recipes and family principles, produces cheeses with the strictest production and aging standards.
The dairy’s philosophy has three axes. Excellent soil and climatic conditions, unceasing care of milk producers and respect for both the raw material and the production process. The dairy has all the necessary certifications for the needs of the modern market.
r e t a n G a v e r a
The production of the graviera in Crete is an ancient art that developed and evolved over time from a cottage industry to an organized production of unique cheese. These are the most important elements that affect the final flavor and character of a graviera.
The breed of goats and sheep, the free herd and the flora they feed. The perfect raw material, milk from the unique terroir of Crete. The recipe of the graviera, the quality and talent of cheese maker, the method of cheese production and the aging process.
Konstantinos Stiakakis is the cheese maker behind Bliss Point Cave aged graviera, Cretan dried cheese in wine, Aged graviera in red wine, Aged graviera with thyme, Aged graviera with savory, Aged graviera with 4 peppers and Aged Graviera with wild garlic.
The production of the graviera in Crete is an ancient art that developed and evolved over time from a cottage industry to an organized production of unique cheese. These are the most important elements that affect the final flavor and character of a graviera.
The breed of goats and sheep, the free herd and the flora they feed. The perfect raw material, milk from the unique terroir of Crete. The recipe of the graviera, the quality and talent of cheese maker, the method of cheese production and the aging process.
Konstantinos Stiakakis is the cheese maker behind Bliss Point Cave aged graviera, Cretan dried cheese in wine, Aged graviera in red wine, Aged graviera with thyme, Aged graviera with savory, Aged graviera with 4 peppers and Aged Graviera with wild garlic.
