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.
โARSENIKOโ (I.E. โMALEโ) KEFALOTIRI OF NAXOS
Naxos Kefalotiri is made of sheepโs and goatโs milk and has a very distinctive taste, as it becomes spicier and more aromatic, the more it ages and matures. It is a perfect โmezeโ for ouzo and tsipouro.
โMETSOVANAโ OF METSOVO
A rare cheese from Metsovo, it is made of cowโs 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.
โFETAโ OF KEFALONIA
A famous Feta made of goatโs and sheepโs milk, that ages in barrels, where it acquires a rich buttery taste. The king of Greek salad.
โKOPANISTIโ 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!
โSAN MIHALIโ OF SYROS
One of the most famous cheeses of Cyclades; a hard, golden-yellow cheese, made exclusively of local cowโs milk. Spicy and buttery, it makes the greatest โsaganakiโ and also works great with fruit.

โKASKAVALIโ OF LIMNOS
A historical cheese of the island, made of local sheepโs milk, with a unique buttery taste. You can serve it raw, but it is also great as โsaganakiโ (fried) or grated on your pasta and risotti.
โKEFAVOGRAVIERAโ OF AMFILOHEIA
Rich taste from sheepโs and goatโs milk, this is a salty and spicy cheese with butter and nuts aromas, that makes a perfect match for raki and wine.
โGRAVIERAโ OF CRETE/PAROS/NAXOS/ANDROS
The great โGravieraโ form the Greek islands is made of sheepโs 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.
โSFELAโ OF MESSINIA
Often called โThe cheese of fireโ, because of its strong peppery taste. A semi-hard cheese, made of sheepโs or mixed sheepโs and goatโs milk, that matures in brine. Serve drizzled with Greek olive oil and oregano.