Western Greece, Greece
Afrina
Άφρηνα
A soft whey cheese from the Missolonghi lagoons, formed from the foam (afrina) that rises when goat-milk whey is heated, eaten fresh with honey or in sweet pies.
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Greek Macedonia, Greece
Anevato
Ανεβατό
Macedonia/Thrace PDO soft whey cheese.
Chania, Greece
Anthogalo
Ανθόγαλο
A fresh cream-cheese from Naxos made from cow whey enriched with milk, soft enough to spread and the base of the island's honeyed sweets.
Greece
Anthotyros
Ανθότυρος
A Greek soft, mild whey cheese with a creamy texture, from sheep or goat milk. Used in desserts, pies, or on bread, a PDO cheese, a delicate and sweet dairy, a spring specialty.
South Aegean, Greece
Arseniko Naxou
Αρσενικό Νάξου
Naxos raw sheep-and-goat PDO cheese.
Thessaly, Greece
Batzos
Μπάτζος
A brined, lightly sour farmhouse cheese of Macedonia and Thessaly, kneaded with yogurt and hot peppers into a spreadable ball for the meze table.
Greece
Feta
Φέτα
Greece's flagship PDO cheese: a brined white cheese of sheep (and up to 30% goat) milk, crumbly and tangy. Used in salads, pies, and baked dishes, a national staple, a cultural icon.
Central Greece, Greece
Formaella
Φορμαέλλα
A Greek PDO cheese from Arachova, made from sheep or goat milk, hard and salty, often grilled. A regional specialty, served in slices or grilled, a mountain cheese, savory and firm.
Epirus, Greece
Galotyri
Γαλοτύρι
A Greek soft, spreadable PDO cheese from Epirus, made from sheep or goat milk, tangy and creamy. Used in pies, on bread, or as a dip, a regional specialty, a rustic dairy.
Crete, Greece
Graviera
Γραβιέρα
Greece's second most popular cheese: a hard, nutty, slightly sweet cheese from Crete, Naxos, or Agrafa. Aged for months, served as a table cheese or for saganaki, a PDO cheese.
Crete, Greece
Graviera Kritis
Γραβιέρα Κρήτης
The Cretan PDO version of graviera, made from sheep milk, nutty and slightly sweet. Aged for 3+ months, a table and saganaki cheese, a Cretan specialty, savory and firm.
Cyprus
Halloumi
Χαλλούμι
A Cypriot-origin cheese popular in Greece, made from sheep and goat milk, with a high melting point. Grilled or fried until golden, a meze and salad staple, salty and chewy.
North Aegean, Greece
Kalathaki Limnou
Καλαθάκι Λήμνου
Lemnos PDO basket cheese.
Greek Macedonia, Greece
Kasseri
Κασέρι
A Greek semi-hard PDO cheese from Thessaly, Macedonia, or Lesbos, made from sheep milk. Stretchy and mild, used in sandwiches or grilled, a table and breakfast cheese, a national staple.
Central Greece, Greece
Katiki
Κατίκι
A Greek soft, spreadable PDO cheese from Domokos, made from sheep or goat milk, mild and creamy. Used on bread or in pies, a regional specialty, a delicate and fresh dairy.
Greece
Kefalograviera
Κεφαλογραβιέρα
A Greek hard cheese between kefalotyri and graviera, made from sheep and goat milk. Used for saganaki (fried cheese), a PDO cheese, firm and nutty, a taverna staple.
Greece
Kefalotyri
Κεφαλοτύρι
A hard, salty Greek cheese of sheep or goat milk, aged for months. Grated over pasta, fried as saganaki, or served in slices, a national staple, a versatile table cheese.
South Aegean, Greece
Kopanisti
Κοπανιστή
A Greek spicy, tangy PDO blue cheese from Mykonos, made from cow or sheep milk, aged in barrels. A meze and spread, served with bread and ouzo, a Cyclades specialty, pungent and spicy.
North Aegean, Greece
Ladotyri
Λαδοτύρι
A Greek PDO cheese from Mytilene (Lesbos), aged in olive oil, hard and spicy. A table and grating cheese, a regional specialty, savory and aromatic, an island dairy with a unique method.
Greece
Manouri
Μανούρι
A Greek soft, creamy whey cheese from sheep or goat milk, mild and slightly sweet. Used in pies, desserts, or spread on bread, a PDO cheese, a delicate and creamy dairy.
Epirus, Greece
Metsovone
Μετσοβόνε
A Greek smoked PDO cheese from Metsovo, Epirus, made from cow or sheep milk, stretchy and smoky. A pasta filata cheese, served in slices or grilled, a regional specialty, aromatic.
Greece
Mizithra
Μυζήθρα
A Greek whey cheese, fresh and soft or dried and hard, from sheep or goat milk. Used in pies, pasta, or desserts, a national dairy staple, a versatile and ancient cheese.
Greece
Saganaki
Σαγανάκι
A thick slice of kefalograviera or kefalotyri cheese floured and seared in a dry pan until a crust forms, served sizzling with lemon to cut the salt. Named for the two-handled pan it is cooked in.
South Aegean, Greece
San Michali
Σαν Μιχάλη
Syros PDO hard cheese.
Peloponnese, Greece
Sfela
Σφέλα
A Greek brined PDO cheese from Mani, Peloponnese, made from sheep or goat milk, salty and semi-hard. Used in pies or as a table cheese, a regional specialty, a Mani dairy.
Crete, Greece
Staka
Στάκα
A Cretan dairy product: a creamy, buttery foam from sheep milk, used as a topping or in pies. A regional specialty, rich and savory, a Cretan comfort food, served warm.