Greece is a haven for cheese lovers, offering an impressive variety of cheeses that reflect its rich culinary traditions and diverse landscapes. While feta cheese often takes the spotlight, many other delightful Greek cheeses deserve attention. This guide explores some of the finest Greek cheeses beyond feta, each with distinct flavors and uses that showcase the country’s rich dairy heritage.
1. Kasseri
Kasseri is a semi-hard cheese made from sheep’s milk, though a mixture of sheep and goat’s milk is often used. With a slightly tangy flavor and a smooth, buttery texture, Kasseri is a versatile cheese that shines in various dishes. It is commonly used in saganaki, a beloved Greek appetizer where cheese is fried until golden and crispy. Kasseri also melts beautifully, making it perfect for sandwiches, pasta, or as a topping for baked dishes.
Serving Suggestions
- Pair with honey and walnuts for a sweet contrast.
- Use in a grilled cheese sandwich for a gourmet twist.
2. Kefalotyri
Kefalotyri is a hard cheese made from sheep’s or goat’s milk, known for its robust and salty flavor. The aging process gives it a sharp taste that deepens over time, making it ideal for grating over pasta or salads. This cheese is often enjoyed fried or grilled, creating a crispy exterior while remaining soft and creamy inside.
Serving Suggestions
- Enjoy as a part of a cheese platter with olives and cured meats.
- Use in traditional dishes like kefalotyri saganaki.
3. Mizithra
Mizithra is a traditional cheese made from the whey of sheep’s milk, resulting in a soft and creamy texture. It has a mild flavor when fresh, but aged Mizithra becomes firmer and saltier. Fresh Mizithra is perfect for pairing with fruits and honey, while the aged version adds a savory touch to pasta dishes.
Serving Suggestions
- Sprinkle fresh Mizithra over pasta with a drizzle of olive oil.
- Serve aged Mizithra with figs or dried fruits for a delightful appetizer.
4. Graviera
Graviera is one of the most popular cheeses in Greece, made primarily from sheep’s milk, with some regional variations including cow’s milk. This semi-hard cheese has a rich, nutty flavor that becomes more pronounced with age. Originating from Crete, Graviera is often used in savory pies and baked dishes, as well as enjoyed on its own.
Serving Suggestions
- Serve with fruits like grapes or pears for a refreshing contrast.
- Use in moussaka for an extra layer of flavor.
5. Halloumi
Although halloumi is traditionally associated with Cyprus, it has become a beloved cheese in Greece as well. Made from a mixture of sheep and goat’s milk, halloumi is famed for its high melting point, allowing it to be grilled or fried without losing its shape. This versatile cheese has a distinctive squeaky texture and a slightly salty flavor, making it a popular choice for salads and meze platters.
Serving Suggestions
- Grill or fry and serve with a squeeze of lemon.
- Add to salads for a hearty vegetarian option.
6. Anthotyro
Anthotyro is a fresh cheese made from whey, often with a slightly sweet flavor and a creamy texture. It can be enjoyed fresh or aged, with the aged version being firmer and saltier. Anthotyro is often used in traditional desserts or paired with fruits and preserves.
Serving Suggestions
- Spread on bread with a dollop of fruit preserves.
- Crumble over salads for added creaminess.
7. Kavourmas
Kavourmas is a lesser-known traditional cheese, made primarily from sheep’s milk and often flavored with spices. This cheese has a unique taste profile that varies depending on the region and the spices used. Kavourmas is typically enjoyed as a meze, served with olives and bread, making it a delightful appetizer.
Serving Suggestions
- Pair with local wines for a delightful tasting experience.
- Serve with rustic bread and tomatoes for a simple yet satisfying snack.
8. Saganaki
Though not a cheese in itself, saganaki refers to various Greek cheeses that are fried in olive oil, creating a crispy outer layer while keeping the inside warm and gooey. Common cheeses used for saganaki include Kasseri and Graviera. This dish is a popular appetizer and is often served with lemon for added zest.
Serving Suggestions
- Serve hot, drizzled with honey for a sweet-savory treat.
- Accompany with a glass of ouzo for a traditional experience.
Greek cheeses offer a delightful exploration of flavors and textures that reflect the country’s rich culinary heritage. While feta may be the star, cheeses like Kasseri, Graviera, and Halloumi provide a unique taste of Greece’s diverse dairy offerings. Whether enjoyed fresh, aged, or melted, these cheeses enhance a variety of dishes and are perfect for pairing with local wines and fresh produce. For any food lover or traveler, venturing beyond feta and discovering the world of Greek cheeses is an adventure worth savoring.
