Exploring the Cheeses of Greece: From Feta to Graviera
Introducing Greece's Delights in Dairy:
What is Your Favorite Cheese Made in Greece?
When it comes to the cheeses of Greece, one name stands out with a distinctive taste and versatility: Feta. Feta is a traditional Greek cheese made from goat’s or cow’s milk, and it is a staple in Greek cuisine. A little pricier, at around 7 euros per kilogram in Greece and 16 euros per kilogram in the UK, it offers a rich and tasty flavor that is both healthy and delicious. If you haven’t tried it yet, you should definitely give Feta cheese a chance.
Metsovone: A Mountainous Gem
From the picturesque mountainous village of Metsovo in Northern Greece, you'll find the semi-hard, smoked cheese known as Metsovone. This cheese is made from cow’s milk or a blend of cow and sheep or goat milk. Metsovone is produced using the pasta filata technique, similar to the Italian provolone.
Metsovone is not well-known outside of Greece, but it is an excellent table cheese and perfect for grilling. For an authentic Greek culinary experience, visit Metsovo and try grilled slices of Metsovone with a sprinkle of cayenne pepper, which will elevate the flavor to new heights.
Galotiri: A Soft and Creamy Delight
Produced in Thessaly and Epirus, Galotiri is made from feta milk and yogurt. This cheese does not travel very well, making it lesser-known outside of Greece. Despite this, Galotiri is a standout, as it is milky and soft, ideal for dipping or spreading on bread. Galotiri is a great alternative to cottage cheese, with lower fat and calorie content, making it a healthy choice for at-home consumption.
The Variety of Feta Cheeses
Beyond the classic Feta, there are many variations to explore, such as Barel Feta or Telemes, which mature in wooden barrels or tin boxes and can be hard, medium, or soft depending on how “fresh” they are. Another favorite is Kaseri, a popular cheese made from sheep’s milk that is boiled in milk and semi-matured. Kaseri is known for its unique and tasty flavor.
Matured Cheeses Ideal for Pairing
Metsovone is also a smoking cheese that matures beautifully and pairs wonderfully with “Mascular” red wines. Graviera, made from sheep and/or goat milk, is a superb variety. Look for Cretean Graviera or even better, Averoff’s, to enhance your cheese experience. Talagani is a white, chewy cheese perfect for saganaki, a fried or grilled preparation. Formaella is a high-quality cheese, which can be eaten raw with red wine, or saganaki-style, fried or grilled. Lastly, Anthotyro and Myzethra are very fresh, unsalted, and low-fat cheeses. Anthotyro is best enjoyed with honey, preferably as a dessert or in breakfast, while Myzethra, as the name suggests, is a salted version of Ricotta, used in pasta dishes.
Conclusion:
There is much more to Greek cheese than meets the eye. These cheeses not only offer a delicious range of flavors and textures but also a rich cultural heritage. If you visit Greece or even if you are curious about the country's culinary delights, make sure to try these unique and delicious Greek cheeses.