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.
βARSENIKOβ (I.E. βMALEβ) KEFALOTIRI OF NAXOS
Naxos Kefalotiri is made of sheepβs and goatβs milk and has a very distinctive taste, as it becomes spicier and more aromatic, the more it ages and matures. It is a perfect βmezeβ for ouzo and tsipouro.
βMETSOVANAβ OF METSOVO
A rare cheese from Metsovo, it is made of cowβs 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.
βFETAβ OF KEFALONIA
A famous Feta made of goatβs and sheepβs milk, that ages in barrels, where it acquires a rich buttery taste. The king of Greek salad.
βKOPANISTIβ 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!
βSAN MIHALIβ OF SYROS
One of the most famous cheeses of Cyclades; a hard, golden-yellow cheese, made exclusively of local cowβs milk. Spicy and buttery, it makes the greatest βsaganakiβ and also works great with fruit.
βKASKAVALIβ OF LIMNOS
A historical cheese of the island, made of local sheepβs milk, with a unique buttery taste. You can serve it raw, but it is also great as βsaganakiβ (fried) or grated on your pasta and risotti.
βKEFAVOGRAVIERAβ OF AMFILOHEIA
Rich taste from sheepβs and goatβs milk, this is a salty and spicy cheese with butter and nuts aromas, that makes a perfect match for raki and wine.
βGRAVIERAβ OF CRETE/PAROS/NAXOS/ANDROS
The great βGravieraβ form the Greek islands is made of sheepβs 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.
βSFELAβ OF MESSINIA
Often called βThe cheese of fireβ, because of its strong peppery taste. A semi-hard cheese, made of sheepβs or mixed sheepβs and goatβs milk, that matures in brine. Serve drizzled with Greek olive oil and oregano.