Feta
It is the cheese-symbol of Greece. The ``white gold`` of Greek cheese, originating from the depths of history is one of the oldest cheeses in the world. It is a cheese made of goat and sheep milk, with Protective Designation of Origin, a unique texture and taste. Its nutritional value has a prominent place on the Greek table.
Mastelo of Chios
Perhaps the most famous cheese from Chios produced from rich cow milk. It is white with a soft texture without skin and a slightly salty taste with a milky aroma.
Kopanisti
Kopanisti is a salty, spicy cheese with a protected designation of origin (PDO) produced in the Cyclades, and mainly on the island of Mykonos in Greece, for over 300 years. It owes its special flavor to the growth of fungi and is sometimes also called ``Greek Roquefort``.
Graviera from Naxos
Graviera from Naxos is a cheese of Protected Designation of Origin (PDO) produced from cow milk or a mixture of cow milk (at least 80%) with sheep and goat milk. With its sweet, buttery taste, it is considered one of the best cheeses in Greece for this reason it is very popular on Greek tables.
Manouri cheese
It is a traditional Greek cheese with its origin dating back to ancient times. It belongs to the category of soft cheese made of cheese milk. Its taste is rich and pleasant, with a noticeable fatty taste and a characteristic, light milk aroma. It was born in our country, where it has been prepared for centuries - in ancient times it was also known as ``the fatty myzithra``.
Oil cheese
The oil cheese is a hard cheese, with a protected designation of origin (PDO) which is produced from sheep or goat milk. It has a white or white-yellow color, hard skin and has small holes scattered throughout its mass.
Anthotyro
“Anthotyros” as we usually call it, is one of the many traditional cheeses produced in Greece. It is prepared by adding sheep and goat milk or cream to cheese milk. It has white to pale white color, with solid texture (no holes). It is slightly greasy and therefore very healthy.
Myzithra
It is one of the oldest Greek cheeses. It is made from the serum that is produced during the preparation of feta and kefalotyri and has a soft and cool taste.
Kefalograviera
Kefalograviera is part of the tradition of western Crete and has exactly the same appearance as the graviera. It is made from sheep milk or mixed with goat milk. It has a more intense color than graviera and its taste is spicy, full and slightly salty.
Talagani
It is another name for the shepherd's cape in the Messinian dialect. Talagani is a handmade traditional grilled cheese, made from goat and sheep milk, originating from Messinia. Due to its composition, when baked, it retains its intense full flavor, rich aromas and subtle touches of mint that characterize it.<br /> But the most impressive thing is that it is baked without melting, acquiring its chewy texture without losing its shape.<br />