MK15
Global Moderator
New Greek Cook
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Posts: 33
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« on: February 17, 2008, 10:21:24 AM » |
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Graviera of Naxos: it is made with pasteurized cow’s milk. Rarely a small proportion of sheep’s milk is added. It is shaped in pieces of 10 kilos. It is eaten at table, as saganaki, with grapes and melon.
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