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Greek Cheeses You’ve Never Heard Of But Need To Taste

Published:

by Del Calkins

greek-cheeses-youve-never-heard-of-but-need-to-taste

Have you ever tasted Greek cheeses beyond feta? Greece offers a variety of delicious cheeses that many people have never tried. From the creamy Manouri to the tangy Kefalotyri, these cheeses bring unique flavors to any meal. Metsovone is a smoked cheese that pairs well with wine, while Graviera adds a nutty taste to salads and sandwiches. Kasseri melts perfectly on pizzas or in grilled cheese sandwiches. Each cheese has its own story and tradition, making them worth a try. Ready to expand your cheese palate? Let’s dive into the world of lesser-known Greek cheeses!

Greek Cheeses You’ve Never Heard Of But Need to Taste

Greece is famous for its ancient ruins, stunning beaches, and delicious cuisine. But beyond feta, there’s a world of Greek cheeses waiting to be discovered. These hidden gems offer unique flavors and textures that will surprise and delight your taste buds.

1. Graviera

Graviera is one of Greece’s most popular cheeses, yet it remains relatively unknown outside the country. This semi-hard cheese has a slightly sweet, nutty flavor and is made from sheep’s milk or a blend of sheep’s and goat’s milk.

  • Origin: Crete
  • Texture: Semi-hard
  • Flavor: Sweet, nutty
  • Pairing: Honey, fruits, or a glass of red wine

2. Metsovone

Metsovone is a smoked cheese that hails from the mountainous region of Metsovo. Its smoky aroma and robust flavor make it a standout in any cheese platter.

  • Origin: Metsovo
  • Texture: Semi-hard
  • Flavor: Smoky, robust
  • Pairing: Olives, cured meats, or a glass of ouzo

3. Manouri

Manouri is a fresh, creamy cheese made from the whey of sheep’s or goat’s milk. It’s less salty than feta and has a rich, buttery taste that melts in your mouth.

  • Origin: Thessaly and Macedonia
  • Texture: Soft, creamy
  • Flavor: Buttery, mild
  • Pairing: Fresh fruit, honey, or a drizzle of olive oil

4. Kasseri

Kasseri is a versatile cheese with a mild, slightly tangy flavor. Made from unpasteurized sheep’s milk, it’s often used in cooking but also enjoyed on its own.

  • Origin: Central Greece
  • Texture: Semi-hard
  • Flavor: Mild, tangy
  • Pairing: Bread, tomatoes, or a glass of white wine

5. Katiki Domokou

Katiki Domokou is a soft, spreadable cheese with a tangy, yogurt-like flavor. It’s perfect for spreading on bread or crackers and adds a creamy touch to any dish.

  • Origin: Domokos
  • Texture: Soft, spreadable
  • Flavor: Tangy, creamy
  • Pairing: Fresh vegetables, crackers, or a glass of rosé

6. Xynomyzithra

Xynomyzithra is a tangy, crumbly cheese made from sheep’s or goat’s milk. It has a unique sour taste that pairs well with sweet and savory dishes alike.

  • Origin: Crete
  • Texture: Crumbly
  • Flavor: Tangy, sour
  • Pairing: Honey, figs, or a glass of dessert wine

7. Kalathaki

Kalathaki is a lesser-known cheese that comes from the island of Limnos. It’s a soft, white cheese with a slightly salty taste, similar to feta but with a creamier texture.

  • Origin: Limnos
  • Texture: Soft
  • Flavor: Salty, creamy
  • Pairing: Salads, grilled vegetables, or a glass of retsina

8. Formaela

Formaela is a firm, yellow cheese with a slightly spicy flavor. It’s often grilled or fried, making it a popular choice for saganaki, a traditional Greek appetizer.

  • Origin: Arachova
  • Texture: Firm
  • Flavor: Slightly spicy
  • Pairing: Lemon, bread, or a glass of tsipouro

9. Batzos

Batzos is a brined cheese with a strong, salty flavor. It’s usually made from sheep’s or goat’s milk and is often enjoyed grilled or fried.

  • Origin: Thessaly and Macedonia
  • Texture: Semi-hard
  • Flavor: Strong, salty
  • Pairing: Grilled meats, olives, or a glass of beer

10. Ladotyri

Ladotyri is a hard cheese aged in olive oil, giving it a unique, rich flavor. It’s a specialty of the island of Lesbos and is often enjoyed with bread and olives.

  • Origin: Lesbos
  • Texture: Hard
  • Flavor: Rich, olive oil-infused
  • Pairing: Bread, olives, or a glass of red wine

Savoring Greece’s Hidden Cheeses

Greek cheeses offer a rich tapestry of flavors waiting to be explored. From the creamy Manouri to the tangy Kefalotyri, each cheese tells a story of tradition and craftsmanship. Metsovone brings a smoky twist, while Kasseri offers a mild, buttery taste. Graviera stands out with its nutty notes, and Anthotyro provides a fresh, light option. These cheeses are not just food; they are a cultural experience. Pair them with local wines, fresh bread, or olives to truly appreciate their unique qualities. Next time you’re in Greece or at a specialty store, skip the usual Feta and reach for one of these hidden gems. Your taste buds will thank you. Enjoying these lesser-known cheeses will deepen your appreciation for Greek cuisine and its rich culinary heritage.