1/2 clove of garlic
200ml ml Malagousa wine
250gr. Bliss Point Savory graviera grated
250gr. Bliss Point Siros island graviera grated
1 tbsp corn flour
Serve with
1 loaf of black bread in cubes
salty sticks

Directions:

In a small saucepan, warm half of the wine with the garlic to evaporate the alcohol.
Add the corn flour and mix. Keep it aside.
The rest of the wine is put in the pot of the fondue to get boiled. Gradually add the cheesesuntil they melt and close the fire. Add the wine with the corn flour and stir until it thickens. Serve with salty sticks and bread cubes.

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in wine
80gr. Bliss Point Siros island graviera
80gr. Bliss Point Thyme graviera
100gr. Bliss Point 4 peppers graviera

Directions:
Take the cheese from the refrigerator for twenty

minutes. Wash well the arugula, the cherry tomatoes and cut the figs in 4.
Cut the Siros island graviera in little rocks, and the other cheese in thin slices.
Place the cheese on the platter and garnish with honey, raisins and tomato jam. We accompany with toasted bread.

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