7 Greek Cheeses You Should Know | The Cheese Professor

Greece’s dairy production dates back to ancient times and features a wide variety of cheese. Although most consumers know Feta the flagship cheese of Greece, they are less likely to be familiar with other Greek cheeses.

While traditionally Greece has produced goat and sheep’s milk cheeses, but in recent years cow’s milk is also being incorporated into some Greek cheeses. Greece has many Protected Designation of Origin (PDO) cheeses. This designation is designed to protect regional foods and was initiated in 1992 by the European Union.

Vlaha-kefalotiri photo credit Titanfoods

Kefalotyri

This traditional, yellow, hard cheese is made from sheep milk, goat milk or a blend of two. Kefalotyri is made in many regions of the country which leads to many different techniques, milks and ingredients resulting in an incredible variety of features and quality. There is not a typical Kefalotyri as such. When it is well made, it features a rich, and salty flavor and expressive “nose” with a pleasant aroma. It can be eaten on its own or with fruit, is tasty in cheese pies and grated on warm pasta and is popular in cooked dishes. It pairs wonderfully with both red and white wines.

Ladotiri Mitilinis photo credit Thimelis

Ladotyri Mytilinis PDO

Literally meaning the “oil cheese,” this hard pale-yellow cheese is made from whole, usually pasteurized, sheep's milk, to which up to 30% goat's milk can be added. The milk comes exclusively from animals raised on the island of Lesbos, where the production and maturation facilities must be located as well. The island of Lesbos is one of the largest producers of olive oil in the country and the cheese is preserved with a local oil.

The special taste of the Ladotyri Mytilinis is due to two factors. The delicate and gentle taste of the local oil, which does not diminish the aromas of the cheese, and the texture of the cheese itself, which is hard enough to limit the absorption of oil. It has a spicy and salty taste, and it pairs well with sweet wines and used largely for local recipes from Lesbos.

History: In the old days, the cheese was preserved in jars full of olive oil which led to its fame and popularity. Olive oil has been and remains an excellent means of preservation for many hundreds of years to extend the shelf life of various foods. PDO status was granted in 1996.

Graviera PDO

Graviera is said to be the second most popular cheese of Greece. It is produced in various regions with corresponding distinguishing features. Naxos Graviera is made with 80% cow’s milk, to which sheep, goat, or a mixture thereof (up to a maximum of 20%) can be added and it matures for three months. The systematic introduction of dairy cows on the island took place in the 1950s, while the first organized cheese factory was founded by the Union of Agricultural Cooperatives in 1961. The lowlands located in the western part of the island are mainly used for cattle breeding.

Cretan Graviera however is made from sheep milk with the addition of 20% goat cheese if desired. This Graviera is also aged for a minimum of three months.

Graviera from Metsovo is made with sheep milk and is produced between May 20 to July 20, when the sheep of Metsovo are feeding on fresh grass. A versatile hard yellow cheese, it has a unique semi-sweet taste with buttery flavors. It can be added to salads, grated on spaghetti, can be enjoyed with roasted potatoes and in summer dishes like fried zucchini and eggplants. It is great with honey and it is pairs well with chilled Rosé wines. Although the average consumer finds the Graviera aged 3 months appealing and appreciates its sweetness, there are devoted fans who prefer the Graviera that is aged over 12 months for its unique, complex taste.

Mostra Kopanisti photo credit Tyrokomio Mykonou

Kopanisti PDO

Kopanisti typically belongs to a category of soft white cheeses, without the rind. But in reality, it is a class of its own, although it tastes similar to Roquefort, Stilton, and Gorgonzola. It is produced from whole cow's, sheep's or goat's milk, or a mixture of the three. Traditionally, it came mainly from goat's and sheep's milk, but now cow's milk prevails. It is produced in the Cyclades.

Soft, peppery, and stinky (mostly from the fermentation process), Kopanisti Mykonou is the signature PDO cheese of the Windy Island, Mykonos. Famous for its light pink color and rich flavor, it is served as an appetizer, as a spread on bread, and commonly on the Mykonian local rusk -mostra- with tomatoes and a bit of olive oil. It is also popular in local tavernas with a glass of the local Souma, a drink made from figs, and with sweet sparkling wines. You can substitute it for blue cheeses.

Kasseri PDO

The name Kasseri refers to the Latin word caseus that means cheese. This semi-hard, pale-yellow cheese is made from sheep's milk to which up to 20% goat milk can be added. It features a mild but full flavor with a “discreet” saltiness. Its texture is soft and requires non-pasteurized milk to get it right. This everyday cheese is a favorite with the Thessalonikian koulouri, or sesame bread ring, and often used cheese pies. In addition to PDO status, it is included in Slow Food’s Ark of Taste. It pairs well with dry chilled white wines and mild reds without tannins.

Manouri PDO

A white, soft whey cheese, Manouri is produced from sheep's or goat's milk whey or mixtures thereof, to which whole sheep's or goat's milk and/or cream may be added.

Creamier and less salty than Feta, Manouri is a fresh, semi-soft white cheese that can be used in salads or as a dessert with honey and dried fruit. Many use it as a substitute for cream cheese in cheesecakes or instead of yogurt on the breakfast table. Its high density in fat makes it a richer style of cheese.

San Michali PDO

San Michali, a hard golden-yellow cheese, is the only Greek PDO cheese that is produced exclusively from cow's milk on the island of Syros. Although the perception that it is a cheese with a long history is quite common, in fact, it was created only in the early 1970s, by the cheesemaker of the Syros Cooperative, who was originally from Mykonos. Its name comes from a small village in the northern, rural part of the island. It is true that its special characteristics rank it among the most emblematic cheeses of Greece, while also being one of the most expensive. In 2012, its only producer until then, the Cooperative, ceased its operation. Fortunately, this gap was quickly filled and so today two organized dairy production facilities operate on the island, ensuring the continued production of San Michali.

The milk must become exclusively from cows raised on the island of Syros. The cheese production and ripening facilities must be located on the same island. The spicy, dense, and salty cheese goes well with bread, fruit, and jams. It is often the center of many traditional recipes from Syros.

Where can you find Greek cheese in the USA

Most North American grocery stores sell traditional PDO Feta imported from Greece, however other Greek cheeses may be much harder to find. Sources in the US include:

Titan Foods grocery store located in Astoria, NYC

Greek Market

iGourmet

Parthenon Foods