Cheese & Dairy

Greek cheese is a rich and integral part of Greece’s culinary heritage, known for its diverse varieties and unique flavors. Among the most famous is Feta, a brined curd cheese traditionally made from sheep’s milk or a mixture of sheep and goat’s milk, celebrated for its tangy taste and crumbly texture. Graviera is another notable variety, a hard cheese with a slightly sweet and nutty flavor, often made from cow’s milk. Kefalotyri and Kefalograviera are hard, salty cheeses commonly used for grating over dishes or enjoyed fried as saganaki. Greek cheeses also include softer options like Mizithra, a whey cheese with a mild, slightly tangy flavor, and Manouri, a semi-soft cheese with a creamy texture. These cheeses not only enrich Greek dishes but also reflect the diverse landscapes and centuries-old cheesemaking traditions of Greece.