Greek Cheese

The largest production of cheese in Greece comes from the northern and the mountainous regions of the country. It is said that cheese production began in Greece as far back as 4,000 BC. There are a variety of cheeses manufactured in Greece, making it an important part of the Greek diet.

Anthotiros is a traditional whey cheese made from ewe and goat milk.

There are two types: fresh and dried. Fresh anthotiros has a soft texture, mild taste and is used as a table cheese or in pastries. The dried version has a hard texture, salty taste, rich flavor and can be used as either a grated or table cheese.

Feta is the most famous traditional Greek cheese. This soft white cheese is connected with Greek history and still remains a significant part of the Greek diet. Feta can be used as a table cheese, in Greek salad, in pastries or in saganaki.

Kasseri is a Greek version of cheddar cheese and is often used in pizza preparation. It is pale yellow in color and creamy and mild in flavor.

Kefalotiri is considered the ancestor to all hard Greek cheeses. Its history and name are immediately connected to Greek dietary habits. After ripening for three months, this cheese has a unique, rich aroma and a pleasant, salty taste.

Kopanisti is a soft-textured and rich-flavored cheese similar to Roquefort. It is manufactured in the Cyclades Islands and can be used as a table cheese, in pastires or as a snack with wine and ouzo. This cheese is known for its intense salty taste.

Manouri is the most exceptional traditional Greek cheese. It is manufactured in the central and western parts of Macedonia and in Thessalia. It is a soft cheese with a unique taste and flavor.