Exquisite Greek Cheese

According to the Ancient Greek mythology, cheese was discovered by Aristaeus, the son of Cyrene and Apollo. Cheese was quoted for the first time in Human History in Greek scripts of the 8th century BC

Greek cheeses are one of the pillars of the Mediterranean diet in Greece, recognized worldwide as perhaps the healthiest way to eat.

Greek cheeses are among the finest in the world. Most varieties have been protected under the European Union’s Protected Designation of Origin (PDO) provisions. This makes them unique in the world, because no other nation can use the name of a particular cheese as these cheeses meet traditional processing and location-of-origin standards. Some are more commonly known than others.

Feta Cheese

Feta is the most known of Greek cheeses. Exported all over the world, it is appreciated for its variations, from semi-soft to semi-hard and from mild to sharp.

Feta is made only from sheep’s milk or from sheep’s milk mixed with goat’s milk—no cow’s milk. It’s a white curd cheese with a slightly salty taste from the brine that’s used to make it.

Feta is a basic ingredient of the famous Greek salad but it is used in numerous ways: in baked goods, casseroles, appetizers, mezethes, with fruit, and as a table cheese best suited to dry white wine

Feta is Greece’s national cheese

The 2005 EU court decision awarded the name solely to Greece. Only cheeses made in Lesvos, Makedonia and Chalkidiki, Thrace, Thessaly, central mainland Greece, and the Peloponnese can be called feta.

Advisory:

Beware of frauds involving “Greek” “Feta” made everywhere else except Greece. These frauds include lower grades and/or white cheese sold as “Feta”, claimed to be “Greek” or “imported from Greece”. Read carefully the small letters at the back of the packings.  Any of the following badges or certifications warrants authentic Feta produced and packed in Greece:

Did you know?

Feta, Greece’s most famous cheese, is the healthiest cheese in the world

  • Feta is Greece’s most famous cheese and according to many recent reports from dieticians and doctors around the globe, it’s also the healthiest cheese option in the world.
  • Feta cheese is nutrient-rich, easier to digest and less in calories by far.
  • Feta cheese is a low-calorie, low-fat cheese, packed with nutrients, vitamins and probiotics.
  • One ounce (28 grams) of cheddar or parmesan contains more than 110 calories and 7 grams of fat, while 1 ounce of feta has only 74 calories and 6 grams of fat.
  • Additionally, it contains more calcium and B vitamins than other cheeses like mozzarella, ricotta or cottage cheese.
  • High in Nutrition, it includes significant protein; calcium; B-complex vitamins riboflavin, vitamin B6, B12, and pantothenic acid; vitamin A; iron; phosphorus; zinc; and many trace minerals (selenium, magnesium, potassium, copper, and manganese).
  • Rich in calcium, Feta is great for bone health, as it increases peak bone mass, especially in children and teens into those in their 20s and reduces the risk of osteoporosis.
  • As a rich source of calcium, Feta cheese allows you to take advantage of research suggesting that calcium (combined with vitamin D) helps protect the body against many diseases. The protein alpha-lactalbumin can be found in this Greek cheese as well, and when it binds to calcium and zinc ions, it has been suggested to have antibacterial and antitumor properties.
  • Packed with Probiotics, Feta provides you with helpful probiotics, which is the bacteria that lines your gut and a great option to get the right balance for your digestive system.

Greek goat cheese

A gourmet alternative to Feta. Superior quality. Quality you can only find in Greece.

Gourmet Goat Cheese

Kasseri Cheese

Kasseri is yellow Greek cheese, and it’s a favorite table cheese with a signature somewhat buttery taste.

This cheese is made predominantly with sheep’s milk and no more than 20 percent goat’s milk. It’s matured for at least 6 months to achieve its signature texture.

Wine pairing: Cabernet Sauvignon , Sauvignon Blanc

Kefalotyri Cheese

Hard cheese with a rich and salty taste enjoyed grated, fried, and served as a table cheese and an appetizer.

 

Hard cheese with a rich and salty taste enjoyed grated, fried, and served as a table cheese and an appetizer.

Kefalotyri is made from sheep’s and goat’s milk. It’s very hard, a yellowish color, and it tends to be dry. This cheese is typically aged for more than a year, resulting in its strong flavor. Think of it as a harder, sharper, and saltier version of Gruyere.

Wine pairing: choose slightly tangy wines like Xinomavro, Agiorgitiko or Mavrotragano, though a full-bodied sweet wine like Malagousia or Muscat could give it an interesting twist

Graviera Cheese

Graviera cheese is immensely popular in Greece, especially as a table cheese often served with red or white wine.

Like Kefalotyri, Graviera cheese is yellow, it is made of goat’s and sheep’s milk by also using cow’s milk in addition, and is sweeter than kefalotyri with a more rich taste. The taste differs between one graviera and another depending on the region of Greece where it was produced.

Wine pairing: Sauvignon Blanc

Manouri and Myzithra Cheeses

Sweet cheeses like manouri and fresh myzithra are often used to create some of the best desserts.

Manouri is a semi-soft cheese that is also known as manoypi. Authentic manouri is made only in Central Macedonia, Western Makedonia, and Thessalia under the EU’s PDO provisions. It’s made from a combination of milk or cream and whey, and it has a milky, almost citrus-like flavor.

Myzithra, sometimes called mizythra, is an unpasteurized cheese usually eaten within a few days. It’s often grated and used with pasta.

Wine pairing: Sauvignon Blanc

Kefalograviera Cheese

Kefalograviera is a favorite table cheese and is fabulous with ouzo or white wine. It can also be used in baked foods, grated over pasta, or pan-seared for a delicious saganaki.

 

This hard yellow cheese has a salty, spicy flavor and it is made either entirely of sheep’s milk or a combination of sheep’s and goat’s milk. The cheese is made in the mountainous areas of Epirus and Makedonia and is aged for at least three months.

Wine pairing: it goes well with dry white wines like Xinomavro, Agiorgitiko or Mavrotragano

There are several other tens of types of Greek cheese, as many as the different mainland regions and islands. We source a wide selection of branded premium Greek cheeses, all superior for their unique place of origin, local variety, certified quality and flawless taste. 

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