If you like cheeses, GREECE is a very interesting country. Indeed, this country has a century-old tradition of cheese making. Good tasting ideas on your next trip to Greece.
There are more than 60 cheeses (in Greek “TYRI”) in Greece and here are the best known. Indeed, it’s not just the feta!
Yes, it is the most famous Greek cheese in the whole country that all Greeks and foreign visitors have on the table. It is made from sheep’s or sheep’s milk with up to 30 goat’s milk. The feta is aged for several weeks before being stored in small square iron bins or barrels that are filled with brine for two months. The feta is then sent to supermarkets and cheese makers where it is cut and sold. It is also found in a sealed box in the supermarket (but it is more expensive). It is a cheese that can only be Greek (the patent is exclusively national). The party may have been kept for another two weeks. The variety of feta changes depending on the hardness of the cheese. So we have the option of hard and flexible form. Popular cheese, the feta is used on everything, village salads called “Choriatiki”, stuffed for red peppers and squid for example and of course for SAGANAKI. There are several types of FETA. To discover…
The FETA is a controlled appellation, the Greek Feta. All you can eat out of Greece is just a pale copy of the authentic Greek feta.
is literally in greek village salad with cucumbers and onions. It’s delicious with FETA.
It is the second best known cheese in Greece. It is a cheese made exclusively with sheep’s milk. It is bought, from the cheese maker or supermarket, fresh or sous-vide. There are various types of gravel, such as the gravel of Arta, Crete, Dodoni, Argolide, Amphilochias and Mytilene. They’re the most famous. Crete gravièra is matured for at least five months and has a slightly sweet flavour. Arta’s gravièra is more peppery even if there is no chilli in it. On the other hand, an exception; Naxos gravièra is made from cow’s milk (in fact, in the European Union’s A.O.P. product catalogue in 1996). . It is a cheese that can be eaten with a good red wine but grated, it goes wonderfully well on the pasta too.
is a cheese that appeared in Greece in the 19th sc, from Balkan traditions. Kassèri has been protected by a European A.O.P. since 1992. It’s a spun cheese. It is semi-hard, stringy and it comes from sheep’s milk or in some cases there may be a small percentage of goat’s milk. This cheese has a maximum humidity of 45 and a minimum fat content of 40. Aged for four months, it is mainly used for sandwiches. I do not use grated because it is simply impossible. The kasseri is also the breakfast of Greek children.
is a cheese from Metsovo, a picturesque mountain village near Ioannina in northern Greece. It’s a semi-hard smoked cheese. It is not found at all outside the country while it is an excellent cheese found everywhere in Greece. It is made from cow’s milk but a mixture of sheep’s or/and goat’s milk is added (but no more than 20). The metsovone, like the Kasseri, follows the technique of spun dough. It includes 40 moisture, 25 fat and 27 protein! It is accompanied by Greek pasta (chylopitès) for baked meats.
is a traditional cheese, hard, salty and quite hard, which has been found everywhere in Greece for centuries and centuries. Made from unpasteurized goat’s or sheep’s milk (or sometimes both), it has a high-pitched taste. This is the right cheese for baked meat preparations. It can be added on top of hot pasta and mashed in the oven.
It, is not a cheese as such. In fact, it is a white mixture made of feta, yoghurt and sheep’s milk fat enough that you can possibly make yourself). It is produced in northern Greece, in the regions of Thessaly and Epirus. I buy galotyri with a lower fat content (at 10). With a lighter fat content and also calories. The galotyti should remain a little milky (humidity at 75). It is often found in taverns in northwestern Greece. It accompanies grilled meats because it is fresh and sweet.
It is not known by foreigners visiting Greece, yet it is a cheese that has been made for centuries in Greece and it is very widespread in the northern islands of DODEKANISOS.
It is made from pasteurized sheep’s or goat’s milk. The more air-dried the cheese (with salt), the harder and saltier it is. If some like it without salt and rather supple.
It is a fresh cheese softer and softer than the feta. It is made from goat’s milk with goat’s milk cream. It can also be done with sheep’s milk with sheep’s milk cream. The mixture is boiled and stirred at high temperature and then put in tulle bags (like mizithra) to be well drained but not too much. It is produced in northern Greece, above Athens, but it is also found in Crete! Manouri has been protected by a European A.O.P. since 1996. It is not salty and very flexible. It is used in salads, large herb pies and vegetable stuffings too. While many Greeks use it to make cakes,
Finally, let’s also mention the Kefalogravièra and Anthotyro…
But, would you be willing to taste the Greek cheeses that have arrived on holiday in LEROS ?