Greek cheeses, often made from sheep or goat milk, are a testament to the country’s agricultural practices and gastronomic ingenuity. Join us as we explore some of the most celebrated cheeses of Greece, each offering a unique taste of the Mediterranean.
Feta: The Quintessential Greek Cheese
No discussion about Greek cheese would be complete without mentioning Feta. This brined cheese, traditionally made from sheep’s milk or a mixture of sheep and goat milk, is known for its tangy, salty flavour and crumbly texture. Feta is a Protected Designation of Origin (PDO) product, meaning authentic Feta can only come from specific regions in Greece. It’s an incredibly versatile cheese, used in salads (like the famous Greek salad), pastries, pies, and even grilled as a standalone dish.
Graviera: The Sweet and Nutty Delight
Graviera is another beloved Greek cheese, notable for its sweet, nutty flavour and smooth texture. This hard cheese is made primarily from sheep’s milk, though it can sometimes include goat’s or cow’s milk. Graviera hails from various regions, including Crete, where it is aged for at least five months. It can be enjoyed on its own, grated over pasta, or melted in traditional dishes like Saganaki, a fried cheese appetiser.
Kefalotyri: The Ancient Greek Cheese
Kefalotyri is one of Greece’s oldest cheeses, with roots tracing back to Byzantine times. This hard, salty cheese is made from sheep’s or goat’s milk and has a robust flavour with a sharp, tangy finish. Kefalotyri is commonly used in cooking, particularly in dishes that require a cheese that can withstand high temperatures, such as Moussaka and Saganaki. It’s also enjoyed as a table cheese, often paired with a glass of ouzo.
Manouri: The Creamy and Mild Cheese
Manouri is a semi-soft, fresh whey cheese that offers a mild, creamy taste with a hint of sweetness. Made from the whey of sheep's or goat's milk, it is often combined with cream to enhance its rich texture. Manouri is less salty than other Greek cheeses, making it a popular choice for desserts, such as cheesecake, and for pairing with honey and fruit. It’s also delicious in savoury dishes, adding a subtle creaminess without overpowering other flavours.
Metsovone: The Smoky Cheese from the Mountains
Originating from the mountainous region of Metsovo in Epirus, Metsovone is a smoked cheese made from cow’s milk, sometimes blended with sheep’s or goat’s milk. It has a distinctive smoky flavour and a firm, elastic texture. Metsovone is typically enjoyed as a table cheese, grilled, or added to various dishes to impart a smoky depth. Its unique taste and artisanal production methods make it a prized cheese among connoisseurs.
Myzithra: The Versatile Whey Cheese
Myzithra is a traditional Greek whey cheese with two main varieties: fresh (sweet) and aged (sour). The fresh version is soft and creamy, often used in desserts and pastries, while the aged variety is hard and salty, perfect for grating over pasta or salads. Made from the whey of sheep's or goat's milk, Myzithra’s versatility and distinct flavour profiles make it a staple in many Greek households.
Greek cheeses are more than just food; they are an integral part of the country’s cultural and culinary identity. Each cheese tells a story of the region it comes from, the animals that provide the milk, and the traditional methods passed down through generations. Whether enjoyed in simple, rustic dishes or as part of elaborate culinary creations, the cheeses of Greece offer a delightful journey through the rich tapestry of Greek flavours and traditions. So next time you savour a piece of Feta or nibble on some Graviera, remember that you’re not just tasting cheese; you’re experiencing a piece of Greece’s history and heritage.
