10 special and very tasty Greek cheeses

The Greeks are a people who are very fond of cheese and have given it a permanent role in the daily diet. In any case, food without cheese seems meager, as if something is missing, experts and gourmets say.

The Greek tradition of cheese making has a long history and is rich, since almost Each region has its own way of making cheese. In grocery stores near our favorite feta, we can discover the exciting world of homemade cheese products.

Experienced and young cheese makers, armed with knowledge and excellent enthusiasm, produce interesting cheeses, the fame of which has spread beyond the borders of Greece. Cheeses from different parts of Greece with strange (and traditional) names that reflect the authenticity of the area (and with amazing unsurpassed taste in each) can be purchased in small local shops. Welcome to the magical world of Greek cheeses, try the special and extremely tasty cheeses:

1. Lorenzo Vidalis’ cariki is produced in the traditional Madalena cheese factory in Tinos. This a rare special yellow cheese with a strong aroma and bright pungent taste. It resembles the English Stilton or the French Roquefort. It is made from cow’s milk, and the peculiarity is that it ripens for eight months in… pumpkins. Good for green salads and goes well with orange zest. Pairs well with Vinsanto white wine.
2. Gidotiri, Crete, Tsurbaki are produced in the mountain village of Karines Rethymnon. It is made exclusively from goat milk. The product has a pleasant sweetish taste and characteristic aroma of goat milk. Incredibly tasty cheese with a fat content of only 19-21%.
3. Graviera Itakis, Λαζαρέτο σπηλιάς. This is a buttery cheese with a savory aftertaste. Graviera with a personality that fits into the taste memory. Chrysanthos Karavias has produced a limited edition Ithaca Graviera made from goat and sheep milk. The product matures for about 12 months near the sea in a specially equipped cave “θιάκο”, which gives it a special hardness and rich taste.
4. Kaniaki smoked cheese is produced at the Moshu farm in Kastoria. Smoking is carried out using certified Milia wood. Organic sheep’s milk cheese mixed with a small amount of goat cheese matures for 4 months. Semi-hard cheese with aroma, pleasant sourness and light spice. When grated, it is good to add to salads and pasta (spaghetti).
5. Kasos cheese (Kasos cheese factory of Yiannis Bonaparte). Graviera is made from sheep and goat milk in strict accordance with tradition. The cheese is made on the same day from the day’s milk and immediately becomes cheese, which gives it a special “character”. Ripening continues for 12 months. It has an oily and special spicy taste. Product release is limited.
6. Cascaval from Bubba Creamery. Semi-hard cheese of yellow color, characteristic aroma and slightly spicy taste. It is made from goat and sheep milk from animals that graze on the Ioannina plateau. A light cheese that can be eaten plain or added to pies.
7. Manuri PDO Khotos from goat and sheep milk (Khotos family cheese factory). Three generations of experienced livestock farmers and cheese makers produce their unrivaled products in Falani, in Larissa. This is a traditional soft cheese with a rich taste and fresh aroma. Pairs well with sourdough bread and olive oil.
8. Messinian Graviera (cheese factory of the Petropoulos brothers from Tirocomica Messini). This is a hard cheese made from 100% pasteurized goat and sheep milk. From the first bite you put into your mouth, you feel the aroma of meadow herbs. Pleasant sweet taste and subtle spicy aftertaste. Ripens for about a year. Accompanies Mediterranean dishes.
9. Ladotiri Zakynthos, cheese factory of Antonios Bastas. Ladotiri, which is called “local” in Zakynthos, is made in a traditional cheese factory from 80% sheep and 20% goat milk, and matured in Zakynthos olive oil for 3 to 5 months. The cheese is dark yellow in color, hard, with characteristic holes. The product has an extremely pungent taste and strong sourness. Its “vigorous character” goes well with grilled meats and also with tsipouro.
10. Graviera Tripa from Crete from the Madares area (Levka Ori). It is a graviera made from 100% sheep’s milk that is patiently aged in caves, which the locals call “holes”, for 24 months. The cheese is yellow in color, rather dry in texture, reminiscent of Parmesan and has a spicy taste.

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