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.

โ€œARSENIKOโ€ (I.E. โ€œMALEโ€) KEFALOTIRI OF NAXOS
Naxos Kefalotiri is made of sheepโ€™s and goatโ€™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 โ€œmezeโ€ for ouzo and tsipouro.

โ€œMETSOVANAโ€ OF METSOVO
A rare cheese from Metsovo, it is made of cowโ€™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.

โ€œFETAโ€ OF KEFALONIA
A famous Feta made of goatโ€™s and sheepโ€™s milk, that ages in barrels, where it acquires a rich buttery taste. The king of Greek salad.

โ€œKOPANISTIโ€ 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!

โ€œSAN MIHALIโ€ OF SYROS
One of the most famous cheeses of Cyclades; a hard, golden-yellow cheese, made exclusively of local cowโ€™s milk. Spicy and buttery, it makes the greatest โ€œsaganakiโ€ and also works great with fruit.

โ€œKASKAVALIโ€ OF LIMNOS
A historical cheese of the island, made of local sheepโ€™s milk, with a unique buttery taste. You can serve it raw, but it is also great as โ€œsaganakiโ€ (fried) or grated on your pasta and risotti.

โ€œKEFAVOGRAVIERAโ€ OF AMFILOHEIA
Rich taste from sheepโ€™s and goatโ€™s milk, this is a salty and spicy cheese with butter and nuts aromas, that makes a perfect match for raki and wine.

โ€œGRAVIERAโ€ OF CRETE/PAROS/NAXOS/ANDROS
The great โ€œGravieraโ€ form the Greek islands is made of sheepโ€™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.

โ€œSFELAโ€ OF MESSINIA
Often called โ€œThe cheese of fireโ€, because of its strong peppery taste. A semi-hard cheese, made of sheepโ€™s or mixed sheepโ€™s and goatโ€™s milk, that matures in brine. Serve drizzled with Greek olive oil and oregano.