Discover the world of Greek cheese

In culinary terms, Greek cheese is a masterpiece, woven with tradition, craftsmanship and a rich palette of flavours. From the rugged landscapes of Crete to the sun-drenched hills of Thessaloniki, each region contributes its unique essence to the kaleidoscope of Greek cheeses. Join us on an epicurean journey through the diverse world of Greek cheese, where every bite is a journey through centuries of tradition.

Feta:

Origin: Feta cheese, the crown jewel of Greek cheese, dates back to ancient times and dates back to Homer's Odyssey. This pickled cottage cheese, made from sheep's milk (and sometimes mixed with goat's milk), is a white crumbly delight with a spicy aftertaste.

How is it made? The magic begins with the curdling of the milk, followed by a careful maturation process in brine-filled vats. The result? A cheese that dances in the mouth, a symphony of salt and cream.

Combinations: Feta's versatility makes it a culinary chameleon. Crumble it over vibrant Greek salads, let it shine in spanakopita, or enjoy it with honey and walnuts for a sweet-hot symphony.

Halloumi:

Origin: Although the halloumi actually comes from Cyprus, it has become an honorary member of the Greek cheese family. This semi-hard, pickled cheese bears witness to the island's pastoral traditions.

How is it made? Made from a mixture of sheep and goat milk (sometimes with a touch of cow's milk), halloumi undergoes a unique process in which the cheese retains its shape when grilled or baked, making it deliciously squeaky.

Combinations: Halloumi's robust texture makes it a grilling champion. Pair it with watermelon for a refreshing salad or taste it as a kebab with tomatoes and mint.

Kasseri:

Provenance: Kasseri comes from the northern regions of Greece and is a semi-hard cheese with a buttery taste that lingers in the mouth. The cheese is traditionally made from sheep's milk and is a local favourite in Thessaloniki.

How is it made? Kasseri undergoes a process of pasta filata, similar to mozzarella, resulting in a cheese that melts wonderfully. Maturation in wooden barrels adds depth of flavour.

Combinations: Melt Kasseri on bread or vegetables for a comfort food, or enjoy it with figs and olives for a delicious dish.

Manouri:

Origin: Manouri comes from the Macedonian region and is a semi-soft cheese made from the whey left over after the production of feta cheese. It is often called the "queen" of Greek cheeses.

How is it made? A delicate dance of whey, milk and a touch of cream gives Manouri its luxurious texture. The result is a cheese that feels like a cloud on the tongue.

Combinations: Enjoy the delicate flavour of Manouri with a touch of honey or combine it with fresh fruit for a dessert that will take you to heaven.

Graviera:

Origin: Crete's rugged landscapes offer more than just stunning views; they also give birth to the beloved Graviera. This hard cheese has a nutty flavour and a golden hue.

How is it made? Graviera is usually made from sheep's milk, but there are also varieties using goat's or cow's milk. Perfectly matured, it develops a robust flavour with a hint of sweetness.

Combinations: Graviera is a delicious accompaniment to fruits such as pears or figs. Grate it over pasta or taste it with a drizzle of olive oil and a pinch of oregano.

Kefalotyri:

Origin: Kefalotyri, a semi-hard cheese with a golden texture, comes from the regions of Macedonia and Thrace. Its name, which literally means "head cheese", reflects its significance in Greek culinary tradition.

How is it made? Kefalotyri is mainly made from sheep's milk and undergoes a careful maturation process that gives it a robust flavour and crystal-like texture.

Combinations: Grate Kefalotyri over pasta for a savoury kick, or taste it alongside fresh fruit and olives for an appetiser that tantalises the palate.

Myzithra:

Origin: Myzithra, the epitome of creaminess, has its origins in the central regions of Greece. This fresh cheese is a culinary muse that inspires both sweet and savoury creations.

How is it made? Myzithra is made from sheep's or goat's milk and has a velvety texture. Whether fresh or matured, it has a distinct mildness that enhances a variety of dishes.

Combinations: Sprinkle Myzithra over salads or desserts, or enjoy the pure form with honey and a drizzle of olive oil for a simple but divine treat.

Saganaki:

Origin: Saganaki is not just any cheese; it is a culinary spectacle. Named after the small frying pan in which it is traditionally fried, this deep-fried cheese delicacy is a favourite appetiser in Greece.

How is it made? Saganaki is usually made from Kefalotyri or Kasseri and is quickly fried until golden and melting. The result is a crispy dish on the outside and sticky on the inside.

Combinations: Enjoy Saganaki with a squeeze of lemon or a dab of fig jam for a harmonious blend of flavours. Pair it with crusty bread or enjoy it as a delicious meze.

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