GREEK CHESSES

FETA

Feta is arguably the best-known Greek cheese abroad. In 2004, the European Union granted Greek Feta a PDO (Protected Designation of Origin) status and issued a decree prohibiting European countries other than Greece from using the name Feta. In Europe, similar cheeses are called “brined white cheese.” Within Greece, Feta can be made only in specific regions: Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese, and Lesvos.

Greek Feta production abides by very specific regulations regarding the manufacturing process and the allowed percentage of goat’s milk in the cheese. Greeks are very particular about their Feta. Some like it soft and moist and rather mild, others prefer it hard and crumbly. Some prefer the distinct flavor of the goat-hide. Still others like their Feta to be lemony sour.

 

OTHER GREEK CHEESES

 

ANTHOTYRO [an-THO-tee-ro]

The word literally means “blossom cheese,” named after the way the curds “blossom” as they are stirred. The curds rise to the tops of the vats and open in a shape resembling flower blossoms. The cheese is similar to ricotta, but lightly salted. It is eaten fresh with jam or honey, and often baked into sweet pastries, especially around Easter.

 

GRAVIERA [Gra-vee-AIR-a]

One of the best table cheeses in Greece and produced in several areas. Graviera is generally a nutty, pale yellow cheese with a hard rind made either from sheep’s milk or from cow’s milk, depending on the region. Graviera, sweet, mellow, and nutty, is one of the most delicious Greek cheeses. Some of the best-known sheep’s milk Gravieras come from Crete, Mytilene, Dodoni, Arta and Kalpaki. Cow’s milk Graviera, which is yellower and a little creamier, is made mostly in Tinos, Syros, Naxos, Corfu, Larissa, and Serres.

 

KASSERI [Ka-SEH-ree]

Kasseri is the most popular table cheese after Feta. It is a mild, yellow, spuncurd cheese made from either ewe’s or cow’s milk.

 

KEFALOGRAVIERA [ke-fa-lo-gra-vee-AIR-a]

Another pale yellow cheese with a hard rind and an abundance of small air pockets. As its name indicates, it falls somewhere between Graviera and Kefalotyri in both flavor and texture.

 

KEFALOTYRI [ke-fa-lo-TEE-ree]

A very hard, light yellow sheep’s or goat’s milk cheese with a sharp, tangy flavor. The cheese is made mainly in Crete, as well as in Naxos, Cephalonia, Thessaly, and Epirus. It is a popular grating cheese.

 

LADOTYRI [la-do-TEE-ree]

Another unique product, the name of which means “oil cheese.” The cheese, which is shaped like miniature barrels, is steeped in olive oil and aged for several months. Lesvos is the most famous place in Greece for Ladotyri.

MANOURI [ma-NOO-ree]

This is a creamy, buttery, mild, white cheese that is sold in log-shaped loaves. It is excellent as a dessert cheese, topped with honey, or with poached fruits, and complements the sweet wines of Greece exceptionally well.

 

METSOVONE [me-tso-VO-ne]

This is a rich, hard, smoked, yellow cheese made in Metsovo, Epirus. It resembles smoked Provolone. Metsovone is made in large sausage-like loaves, usually from raw cow’s milk.

 

MYZITHRA [mee-ZEE-thra]

The word dates to the 16th century, when it referred to a kneaded cheese. Myzithra is a soft, white cheese that resembles cottage cheese and is a byproduct of Feta.