Greek cheeses

//Greek cheeses
Greek cheeses 2017-09-05T19:03:37+00:00

GREEK CHEESES

Cheese has been an important part of the Greek diet since ancient years, as they were mentioned in the ancient epic works of Homer.

Hundreds of choices of cheese exist throughout Greece with each area having its own regional type and methods of preserving. A few varieties are common outside of Greece, although the popularity of the lesser-known types is growing and are becoming readily available at specialty cheese markets around the world.

HARD CHEESES

  • GREEK GRAVIERS (GRUYERE): an eating cheese with a pleasant taste and a rich aroma.
  • CRETAN GRAVIERA: A choice eating cheese with a pleasantly sweet taste and a rich aroma.
  • KEFALOTIRI: a salty grating cheese with a pleasant sharp taste and a rich aroma.
  • MYTILENE LADOTIRI: A hard cheese with a salty taste and a pleasant aroma.
  • BATZOS: is mainly produced in Central and Western Macedonia and Thessaly. A hard, salty cheese usually eaten cooked (in pizza, grilled or fried).
  • FORMAELLA PARNASSOU: A hard cheese. It has a pleasant taste and aroma, particularly when cooked.

SEMISOFT CHEESES

  • KASSERI: Mainly an eating cheese, made from sheep’s milk or a mixture of sheep’s and goat’s milk; it has a pleasant taste and aroma.
  • SFELA: Produced in the southern Peloponnese. It is a semi soft, rather salty cheese, ripened and preserved in brine.

SOFT CHEESES

  • GALOTIRI: Produced in Epirus and Thessaly, it is a soft spreadable eating cheese which forms the base for many appetizers.
  • KOPANISTI: Produced in the Cyclades, this creamy, salty cheese has a distinctive sharp taste.
  • TELEMES: Ripened and preserved in brine, it is a rich, soft, salty cheese with a slightly pungent taste.
  • FETA: Feta cheese is ripened and preserved in brine. It has a slightly pungent taste and a rich aroma.

WHEY CHEESES

  • ANTHOTIRO: a white eating cheese, ready to be eaten as soon as it is made. It may be kept in the refrigerator for a few days only.
  • MANOURI: Manouri is produced in Central and Western Macedonia and Thessaly. It is a rich, soft eating cheese with a very pleasant taste.
  • MIZITHRA: A rich, soft eating cheese with a pleasant taste. It may be kept in the refrigerator for a few days only. Aged mizithra, which has undergone a dehydration process, is used for grating cheese for spaghetti, cheese pies, etc.
  • XINOMIZITHRA: A rich, soft cheese, usually salty, with a sharp taste and a pleasant aroma.

Note: All types of cheeses must be kept in the refrigerator.