Gate to Greece > Greek Food > Cheese

Cheese

The Greeks love their cheeses, but to my eyes, the variety is not as much as Italian or French cheeses (but the Greeks do not agree with me!).

cheesecounter

Feta
The commonest cheese in Greece is Feta, white and wet cheese made of goat milk or goat and cow milk mixture. The white slab like cheese that you find on Greek salad is the one. As it is soaked in salted water, the cheese is usually rather salty.

Graviera
Yellow, hard cheese made from goat or ewe milk. It can be eaten as it is or can be grated to top on pasta, just like Italian pecorino cheese.

Kasseri Cheese
Kasseri (or Kaseri)
Another yellow cheese made from sheep or goat milk. As it becomes goey when heated, it is often used on pizza or oven baked pasta. Of course, it is eaten also as table cheese. In Greek bakeries, the pie made with this cheese, kasseropita, is one of the most popular snacks.

In the photo left is Kasseri cheese from Mytilene.

tyri saganaki
Halloumi (Chaloumi)
Cypriot cheese, but eaten also in Greece. It is white, wet, and salty cheese, but not crumbly like feta. Made from goat and/or sheep milk (sometimes also with cow milk). It is usually eaten pan-fried.

Pan-fried or deep-fried cheese, battered or non-battered, is called '(tyri) saganaki' and can be eaten as a mezé or as a side dish (here in the photo is kasseri saganaki).

A Chiote cheese Mastelo is similar to Halloumi in texture, but less salty.

Mitzithra & Anthotiro
Anthotyro
Both white, soft and sweet cheese similar to Italian ricotta cheese (in the photo left is Anthotyro). They can be eaten as they are, in pies, or in sweets. There are also salted and hardened varieties, equivalent to the Italian ricotta salata, and they are usually cooked in pies or grated on pasta or rice dishes.

Kopanistí
Kopanisti Paste like soft cheese, white, pink or blue-ish white in colour. Quite salty and has a particular peppery flavour and strong smell. Although we don't usually see blue vein, its taste has some similarity to blue cheeses. It is mainly made in the Cycledes islands (Mykonian Kopanistí is particularly famous), but also made in other islands like Chios. It can be made from sheep, goat or/and cow milk. Eaten with bread or used in pies.


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