Our Cheeseboard

A Guide to Gourmet Greek Cheeses

They say that the talent of a host is mirrored in the way they compose their cheeseboard. Here is our list of 9 gourmet Greek cheeses we absolutely recommend you to try and include in your talented plateau.

β€œARSENIKO” (I.E. β€œMALE”) KEFALOTIRI OF NAXOS
Naxos Kefalotiri is made of sheep’s and goat’s milk and has a very distinctive taste, as it becomes spicier and more aromatic, the more it ages and matures. It is a perfect β€œmeze” for ouzo and tsipouro.

β€œMETSOVANA” OF METSOVO
A rare cheese from Metsovo, it is made of cow’s milk and matures for two years on wooden shelves. You could say it is the Greek Parmesan; strong taste, hard in texture, and with a spicy aftertaste.

β€œFETA” OF KEFALONIA
A famous Feta made of goat’s and sheep’s milk, that ages in barrels, where it acquires a rich buttery taste. The king of Greek salad.

β€œKOPANISTI” OF MYCONOS
Soft, spicy and aromatic, looks like a spread but it is definitely more than that. Serve it on traditional Greek rusks, with a side of tomatos. Thank us later!

β€œSAN MIHALI” OF SYROS
One of the most famous cheeses of Cyclades; a hard, golden-yellow cheese, made exclusively of local cow’s milk. Spicy and buttery, it makes the greatest β€œsaganaki” and also works great with fruit.

β€œKASKAVALI” OF LIMNOS
A historical cheese of the island, made of local sheep’s milk, with a unique buttery taste. You can serve it raw, but it is also great as β€œsaganaki” (fried) or grated on your pasta and risotti.

β€œKEFAVOGRAVIERA” OF AMFILOHEIA
Rich taste from sheep’s and goat’s milk, this is a salty and spicy cheese with butter and nuts aromas, that makes a perfect match for raki and wine.

β€œGRAVIERA” OF CRETE/PAROS/NAXOS/ANDROS
The great β€œGraviera” form the Greek islands is made of sheep’s milk and ages for at least three months, to bring out its semi-sweet buttery taste. It is amazing with with Greek honey and fried zucchini or eggplant.

β€œSFELA” OF MESSINIA
Often called β€œThe cheese of fire”, because of its strong peppery taste. A semi-hard cheese, made of sheep’s or mixed sheep’s and goat’s milk, that matures in brine. Serve drizzled with Greek olive oil and oregano.