Either way, these brands all offer feta cheese as part of their product lines, whether officially recognized feta, or a “feta-inspired” cheese. Feta is an important cheese to Greek cuisine. It is an instrumental ingredient in “Greek Village Salad”, some versions of tiropita (Greek cheese pie), and plenty of other dishes.

When looking for the right feta cheese, it can be hard to find a brand. In some areas, you may not have a lot of choices. However, chances are pretty good that you will be able to find feta cheese no matter where you live. Are you interested in knowing which brands you can choose from when buying feta cheese? Here are some top brands of feta cheese. Note that some of them use PDO standards and some don’t:

Athenos

Athenos is a brand that has been inspired by key dishes in Greek cuisine, and Feta Cheese is one of them. On the About page, they indicate that they have “respect for the ingredients” that they use, and have been doing so for the last twenty years. Besides feta cheese (and they do have other flavors), they have a collection of other products, such as various flavors of hummus, different flavors of pita chips, and other cheeses.

Belfiore

Belfiore is not a specifically Greek brand – they specialize in creating 100% natural products that are free from preservatives, and feta cheese is one of their offerings. According to their website, their feta cheese is listed as “Mediterranean Style”, 100% organic, contains probiotic cultures, is gluten free, artisanal, and award winning. The company is based in Berkeley, California.

Boar’s Head

Boar’s Head is a company that offers premium deli meats and cheeses. In fact, you might associate them more strongly with deli meats, and may not even realize that they have their own feta cheese. They have two types of feta – a creamy style feta and one that is easier to crumble. The one you choose will all depend on what you plan to do with it. Crumbled feta is great for salads, the creamy salad would work in baking and cooking, such as if you were making tiro pita (Greek Feta and cheese pie).

Dodoni

According to the company website, Dodoni Feta is actually created in Epirus, Greece, and therefore follows the Protected Designation of Origin standards set by the EU (Feta received this certification in 2002). According to the company website, the landscape of Epirus, including the bountiful vegetation, gives its feta cheese a unique character. They ship their feta cheese to fifty different countries and have a presence in the United States.

Greco

Greco feta cheese is also made by PDO (Protected Designation of Origin) standards, meaning it needs to be made from sheep milk and no more than 30% goat milk. This particular cheese is made from sheep and goat milk from dairies in Thessaly, Greece. The company has both a barrel aged feta and one that comes in brine.  The brand that runs the Greco label (Karoun) also has a feta-style cheese named Helena that is made from cow’s milk from California.

Kourellas

Kourellas has been making Greek feta cheese using traditional methods since 1996. Their feta cheese is made according to PDO standards (Protected Designation of Origin), which means that it is 100% traditional. This cheese is either made with sheep’s milk or a combination of sheep milk and no more than 30% goat milk. The company offers traditional feta, feta in different flavors (like tomato and oregano), traditional Greek yogurt, and other cheeses.

Mevgal

Mevgal also makes a feta cheese using PDO (Protected Designation of Origin) standards and using traditional methods. The cheese is described as having a rich taste, natural white color and distinct aroma, and has matured for at least three months. The company also has other products, such as yogurt and other cheeses. The company was founded in 1950 in Greece and has partnerships with over 650 local farms that provide the milk for their products.

Mt Vikos

Mt Vikos is a feta cheese that is made in Greece, which means that it is made using PDO (Protected Designation of Origin) standards. The company only uses the freshest, most natural ingredients when making their cheeses. The products are also GMO free. In addition to feta cheese, they also have other Greek-inspired products, such as Kalamata olive spread, red pepper and feta spread, and they also offer bulk feta cheese for deli counters and food serves.

Organic Valley

Organic Valley is a natural brand of products, of which feta cheese is one of them, that has been owned by farmers since 1988. They have a feta-style cheese that are made using traditional methods, but is actually made from cow’s milk. The company has crumbled feta-style cheese and also feta-style cheese that comes in chunks. The cheeses are all organic and made from pasture raised cows. They also have there dairy products, like milk, butter, eggs, meat, ground beef, and other cheeses.

President

The President brand has a feta-style cheese that is made using traditional methods. They specialize in offering Président® Feta Crumbles, which come pre-crumbled for convenience. The cheese is great in salads and other recipes. You can use this crumbled feta the same way that you can use other feta cheeses. It is not a traditional feta made to PDO standards because it is made with cow’s milk.

365 Whole Foods

Did you know that Whole Foods markets have their own feta cheese? According to the website, this block cheese is packed in brand and sold under the “365” label that Whole Foods has. This cheese was not created using PDO standards. However, it was made

As you can see, there are a lot of choices when it comes to finding feta cheese. Besides finding feta cheese under these brands, you can also usually find this cheese in delis and at specialty Greek shops. Sometimes, you may not be able to tell which brand it is. Some of these delis and specialty shops may either offer some of the above brands as part of their bulk series, or they may have access to their own sources. Feta is fairly common cheese throughout the United States, and even throughout the world, so finding it when you need it is usually possible, no matter where you live. It’s all about finding the right cheese that suits your needs.

ABOUT THIS LIST:
The list above was researched by the GreekBoston.com team and is updated for 2022-2023.  This article is not a paid advertisement and we do not accept any payment to be included on this list.  If you feel we should add any additional resources and brands, please email greekboston@worldwidegreeks.com and the GreekBoston.com editorial team will make adjustments on an annual basis as necessary.  Thanks for supporting GreekBoston.com!

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In 2002, feta Greek cheese was given PDO (Protected Designation of Origin) status. This means that only true feta is that which comes from Greece. Other countries, including Israel, France, and the United States) do produce feta, but according to PDO regulations, it should have a different name or be called feta-style.

Feta Greek cheese is traditionally made of sheep’s milk. Sometimes goat’s milk is blended in. Feta cheese must have at least 45 – 60 % sheep or goat’s milk. To achieve the best feta cheese, it is cured in brine and aged for 4 – 6 weeks. This helps the cheese to pickle and take on its sharp and salty flavor. High-quality feta Greek cheese is tangy with a creamy texture and a finish that is peppery and reminiscent of ginger. There is also a hint of sweetness to the finish.

Feta is the most widely used cheese in Greece. It is a versatile white cheese that can be used as an appetizer, side dish, and as an ingredient in everything from salads to pastries. Feta can be used in just about any recipe that calls for cheese. It goes well in sandwiches, omelets, tomato-based pasta dishes, and even pairs well with watermelon. Feta is not a melting cheese, but it will soften. This makes it the ideal cheese for a dish such as baked eggplant with feta.

Type of Greek Cheese

Feta Greek cheese is a white brine cheese that is made of sheep’s milk. Sometimes goat’s milk will be combined with the sheep’s milk.

Where Feta Greek Cheese is Produced

To qualify as a PDO product, the production of milk and its ripening, must take place in Macedonia, Thrace, Thessaly, Epirus, the Peloponnese, Central Greece, and Lesvos.

Feta Greek Cheese Flavor Description

Depending on where in Greece the feta is made its flavor can vary slightly. It can be mild and sweet or tangy. Its flavor is rich and the aroma contains hints of wood and herbs as well as butter and milk.

Facts About Feta Greek Cheese

• Feta is considered Greece’s “white gold” as it is one of the country’s most important exports
• Feta cheese was possibly the cheese described in Homer’s Odyssey
• Feta is also mentioned in Greek mythology
• Barrel-aged feta is sharper in taste and harder than feta aged in tins
• Tin-aged feta has a more mild taste and more gentle aroma making it considered a more refined product
• Feta cheese is the most widely used cheese in Greece due to its versatility and taste

You can’t think of Greece without thinking of feta cheese.

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Xygalo Siteias is a white cheese with a creamy to granular texture. The taste of the cheese is acidic and fresh. It is also slightly salty due to the salt that is added to the milk before the acidification stage. This gives the final product of the cheese a more mild taste. Xygalo Siteias makes a good appetizer and works nicely in a salad along with an olive oil vinaigrette dressing. Xygalo Siteias is a fresh cheese that is too delicate for for shipment, so it is not exported. If you are visiting Crete, you will want to experience this cheese.

Xygalo Siteias Greek cheese has PDO (Protected Designation of Origin) status.

Type of Greek Cheese

Xygalo Siteias Greek cheese is a spreadable white cheese that is made from goat’s milk or from sheep’s milk when the former is not available. Xygalo Siteias is creamy to granular in texture.

Where Xygalo Siteias Greek Cheese is Produced

Xygalo Siteias Greek cheese is produced in the municipalities of Lefki, Itanos, Makry Yialos, and Siteia on the island of Crete.

Xygalo Siteias Greek Cheese Flavor Description

Xygalo Siteias Greek cheese has a fresh, acidic, and salty flavor.

Facts About Xygalo Siteias Greek Cheese

• Xygalo Siteias is produced in the municipalities of Lefki, Itanos, Makry Yialos, and Siteia on the island of Crete
• Xygalo Siteias Greek cheese is not exported due to its delicacy
• The goats and sheep whose milk it used to produce the cheese feed on a diet of local herbs and aromatic plants
• Sheep milk is only used in the production of Xygalo Siteias cheese when goat’s milk is not available
• When sheep milk is used the fat content must be adjusted to keep it under 46%
• Xygalo Siteias Greek cheese pairs best in a salad that uses an olive oil vinaigrette dressing

When you are visiting the Greek island of Crete, don’t miss out on a chance to try Xygalo Siteias cheese. Since it cannot be exported, this is a unique opportunity to try the spreadable white cheese.

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To make sfela Greek cheese, the curd is divided into pieces and reheated. It is then drained using a cheesecloth then lightly pressed and cut into small strips (sfelas) and salted. These salted strips are then stored in tin cans filled with brine for at least three months. During the fermentation process of the cheese, small holes are created.

Modern Greek cooking widely uses sfela cheese. Sfela tastes a lot like feta, but because it is stored in brine has a stronger taste. It makes a delightful appetizer or can be grilled. It is known for being a cheese that doesn’t melt when fried or grilled. It also pairs nicely with meat and vegetables. It is also often eaten over a mixture of olive oil and oregano. Sfela cheese is the perfect addition to a Greek pie. Sfela Greek cheese is also refered to as “fire feta” thanks to its mild spice that is created during the reheating process. Sfela cheese also pairs well with raki, ouzo, and beer.

Type of Greek Cheese

Sfela Greek cheese is semi-hard, rindless cheese that is made from sheep’s milk, goat’s milk, or a mixture of the two.

Where Sfela Greek Cheese is Produced

Sfela cheese is produced in the Lakonia and Messinia prefectures of the southern Peloponnese.

Sfela Greek Cheese Flavor Description

Sfela Greek cheese tastes similar to feta, but because it is stored in brine, the taste is stronger.

Facts About Sfela Greek Cheese

• Sfela Greek cheese is produced in the prefectures of Messinia and Lakonia
• Sfela cheese does not melt when fried or grilled
• Sfela Greek cheese is made from sheep’s milk, goat’s milk, or a combination of the two
• This cheese has been known for at least one century
• Sfela Greek cheese is often referred to as “fire feta” due to the mild spice created during the reheating process
• This cheese contains no other substances or enhancers to give it its taste
• Sfela Greek cheese is a rindless, semi-hard cheese that is part of the feta family.

If you enjoy feta cheese, you will enjoy the similar, but saltier version: Sfela Greek cheese.

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In 1996, Pichtogalo Chanion was granted PDO (Protected Designation of Origin) status. This cheese belongs to the “ksinomyzithra” and “ksigalo” family from Crete. Ksinomyzithra comes from the remainder of the cheese of other cheeses, such as kelograviera or graviera, while pichtogalo is the first cheese.

Pichtogalo Chanion is a rindless cheese that has a salty and sour taste with a milky aftertaste. The aroma of this cheese is similar to yogurt. It can be eaten as a table cheese that is spread on bread. It pairs nicely with Greek wine, raki, or ouzo. In Chania, Pichtogalo Chanion cheese is traditionally used in bougatsa breakfast pastries. In Crete, you will find Pichtogalo Chanion in a traditional pie called “kolokithompoureki.” It also goes well in the Cretan salad called “dacos,” mushroom pie, onion pie, pumpkin pie, and aubergine pie.

Type of Greek Cheese

Pichtogalo Chanion is a rindless white table cheese that is made from sheep’s milk, goat’s milk or a mixture of both.

Where Pichtogalo Chanion Greek Cheese is Produced

Pichtogalo Chanion is a Greek cheese that is produced in Chania, Crete. Generally, the cheese is produced at the same location where the milk for the cheese is produced.

Pichtogalo Chanion Greek Cheese Flavor Description

Pichtogalo Chanion Greek cheese is salty and sour in taste. It has a milky aftertaste and the aroma of yogurt.

Facts About Pichtogalo Chanion Greek Cheese

• Pichtogalo Chanion Greek cheese is a rindless white table cheese that is produced in Chania, Crete
• Pichtogalo Chanion is usually produced at the same site where the milk it is made from is produced
• Pichtogalo Chanion is also known as Chaniotiki Mizithra
• In 1994, Pichtogalo Chanion Greek cheese was given PDO status
• Pichtogalo Chanion cheese is an ideal cheese for savory pies such as onion or mushroom
• Pichtogalo Chanion Greek cheese is most comparable to yogurt

Pichtogalo Chanion Greek cheese is a Cretan cheese that is not only tasty, but versatile.

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Since 1996, Batzos cheese has had PDO (Protected Designation of Origin) status and since 1988, it has been safeguarded by law. Batzos cheese is produced in Thessaly and Western and Central Macedonia. Batzos is Greece’s oldest hard cheese. It was made centuries ago by nomadic shepherds in the mountains of northwestern Greece. In fact, the name batzos comes from the Vlach word for mountain huts, where the cheese used to be made.

The taste and texture of batzos cheese make it ideal for saganaki (shallow-fried cheese). In Macedonia, it might be dipped in makalo, a local gravy made of drippings or fat, flour, water or stock, and tomato purée or spices. Batzos Greek cheese is also a perfect table cheese and can be used when making pizza or other bakes dishes.

Type of Greek Cheese

Batzos is a semi-hard to hard rindless Greek cheese that is made from sheep’s milk, goat’s milk, or a combination of both. The color of batzos cheese ranges from white to yellow. The cheese is a square shape with holes.

Where Batzos Greek Cheeses are Produced

Batzos Greek cheese is produced in Thessaly and Western and Central Macedonia. Batzos has Protected Designation of Origin status and is safeguarded by law.

Batzos Greek Cheese Flavor Description

The taste of batzos Greek cheese can vary from salty, piquant, sour, or spicy.

Facts About Batzos Greek Cheese

• Batzos Greek cheese is produced in Thessaly and Western and Central Macedonia
• Batzos is a rindless semi-hard to hard Greek cheese
• Batzos is Greece’s oldest hard cheese
• The name “batzos” comes from the Vlach word for mountain huts where the nomadic shepherds would make the cheese
• The taste of batzos can vary greatly, but it is an ideal cheese for making saganaki (shallow-fried cheese)
• Since 1996, batzos Greek cheese has Protected Designation of Origin status

Produced in Thessaly and Central and Western Macedonia, batzos Greek cheese is the oldest hard cheese in the country.

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Ladotyri Mytilinis Greek cheese is made from sheep’s milk or a mixture of sheep’s milk and goat’s milk. When mixed, the goat’s milk cannot exceed 30% of the total. Milk made to make this cheese must come from sheep and goats that have adapted to the area and are fed traditionally. Ladotyri Mytilinis is made in cylindrical moulds that give the cheese its shape.

Ladotyri Mytilinis is a hard cheese table that is preserved in extra virgin olive oil. Ladotyri means “oil cheese” in Greek. This type of preservation was common before refrigerators became more common in the 1960s and 1970s, but the practice stuck. One kilo of Ladotyri Mytilinis Greek cheese needs about one and a half litres of olive oil.

Ladotyri Mytilinis cheese is well-known on the island of Lesbos, but also around Greece. It is one of the rarest cheeses available. It is a pale yellow cheese, quite salty, and slightly spicy. The aroma is similar to that of sheep’s milk. Ladotyri Mytilinis is enjoyed with salads and dishes that call for yellow cheese, such as souffles. It also pairs well with light, fruity wines and ouzo.

Type of Greek Cheese

Ladotyri Mytilinis is a soft Greek cheese that is made from sheep’s milk or a combination or sheep’s and goat’s milk. When combined, the goat’s milk cannot exceed 30% of the total.

Where Ladotyri Mytilinis Greek Cheese is Produced

Ladotyri Mytilinis cheese is produced on the Greek island of Lesvos.

Ladotyri Mytilinis Greek Cheese Flavor Description

Ladotyri Mytilinis Greek cheese is a salty and slightly spicy. Its aroma is similar to sheep’s milk.

Facts About Ladotyri Mytilinis Greek Cheese

• Ladotyri Mytilinis Greek cheese is produced on the island of Lesvos
• It is a hard yellow cheese that is salty with hints of spiciness
• When goat’s milk is used in the production of Ladotyri Mytilinis, it cannot exceed 30% of the total amount
• Ladotyri Mytilinis is preserved in olive oil, a traditional that continued even once refrigerators were commonplace
• Ladotyri Mytilinis cheese is known around Greece, but still quite a rare cheese
• The longer this cheese sits in the olive oil, the sharper and more peppery it will become

Ladotyri Mytilinis is a wonderful cheese that is preserved in olive oil. When visiting the island of Lesvos, this cheese is a must-try.

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Their diet consists of local plants. Katiki Domokou is a creamy white Greek cheese that has a maximum humidity of 75% and minimum dry fat content of 40%. It is also made using the traditional recipe that does not use rennet. Katiki Domokou does not have a rind.

For the production of Katiki Domokou, the milk is heated to 75 degrees Celsius for 30 seconds before it is cooled to 27 – 28 degrees Celsius. Then is is put into cheese booths, with or without rennet, that sit at 20 – 22 degrees Celsius. It will stay in the booths until it becomes a curd. When it is a curd, it will be compressed and put into cloth sacks to be drained. The drained curd is then salted and stirred until it is uniform. It will then be packed into containers and stored at under 4 degrees Celsius until eaten.

Katiki Domokou Greek cheese is soft with a light sour flavor that is pleasant. The aroma of this cheese is also pleasant and milk. The rich flavor, paired with the fact that it is low in fat and salt, makes it the perfect choice for a low fat diet. Katiki Domokou Greek cheese can be eaten on its own with a bit of honey if you want some added sweetness. It is a spreadable cheese that can be put on bread or crackers. You can even use it as a dip with your appetizers alongside fruit. Katiki Domokou pairs nicely with white wine.

Type of Greek Cheese

Katiki Domokou Greek cheese is made from sheep’s milk, goat’s milk, or a combination of both. It is a rindless, soft cheese, which is spreadable. It is also low in salt at just 1% and low in fat.

Where Katiki Domokou Greek Cheese is Produced

Katiki Domokou Greek cheese is produced in the Orthis plateau of the Domokos village region.

Katiki Domokou Greek Cheese Flavor Description

Katiki Domokou Greek cheese has a slightly sour, but pleasant taste. It’s aroma is mild and pleasant.

Facts About Katiki Domokou Greek Cheese

• Katiki Domokou Greek cheese is produced in the Orthis plateau of the Domokos region
• Katiki Domokou is a rindless creamy white cheese
• The salt content of Katiki Domokou is just 1%
• Katiki Domokou Greek cheese pairs well with white wine
• The sheep and goats that make the milk for Katiki Domokou Greek cheese have a diet of local plants
• The maximum humidity of this cheese is 75% and the minimum dry fat content is 40%

Enjoy Katiki Domokou Greek cheese with white wine, bread, or topped with honey for a refreshing snack.

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Galotiri is thought to be one of the oldest traditional cheeses produced in Greece. The milk is first heated to boiling point before being left to sit in containers at room temperature for 24 hours. Salt is then added to the milk, which will sit for another 2 – 3 days during which it may be stirred from time to time to promote acidity.

The milk is then put into different containers, with or without the addition of rennet and kept in a room that sits at 80 degrees Celsius for at least two months. Galotiri is mainly produced in August using the fatty summer milk of the goats and sheep.

The name galotiri comes from galo meaning milk and tyri, which means cheese. The typical composition of galotiri Greek cheese is 70% moisture, 13.8% fat, and 9.8% protein. Galotiri cheese doesn’t travel well, so it isn’t well-known outside of Greece. It is a soft, milky, and rindless curd cheese.

The aroma of Galotiri is slightly sour. Its taste is also slightly sour while also being herb-like. Galotiri cheese is perfect for spreading on bread or crackers. It pairs well with raki and ouzo. As a lower fat and calorie cheese than many others, it can make an ideal addition to a snack. It is also a good alternative to cottage cheese. Galotiri can replace feta in recipes that call for it.

Type of Greek Cheese

Galotiri Greek cheese is a soft table cheese that is milky and rindless. It is made from the milk of goat’s milk, sheep’s milk, or a combination of both. Galotiri is a curd cheese. Traditionally, galotiri is made using sheep’s milk and salt.

Where Galotiri Greek Cheese is Produced

Galotiri Greek cheese is produced in Epirus and Thessaly.

Galotiri Greek Cheese Flavor Description

Galotiri Greek cheese is slightly sour and salty with an herb-like flavor. The aroma of the cheese is also a bit sour.

Facts About Galotiri Greek Cheese

• Galotiri Greek cheese is produced in Epirus and Thessaly
• Galotiri is one of the oldest traditional cheese still produced in Greece
• The name galotiri comes from galo meaning “milk” and tyri meaning “cheese”
• Today, galotiri Greek cheese is mostly produced in the month of August using the animals fatty summer milk
• Galotiri is mainly produced by farmers at their homes
• Galotiri Greek cheese has a short shelf life
• Though sour to the taste, galotiri cheese is very refreshing

Galotiri Greek cheese has PDO status and is made in the regions of Epirus and Thessaly. When you’re in the area, you will want to try this old, traditional cheese.

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Anevato is one of only five Greek cheese that can be made completely from goat’s milk. It can also be made from sheep’s milk and a combination of goat and sheep’s milk. Anevato Greek cheese is produced mainly during the summer months. The milk at this time is richer and the warmer temperatures make the souring and fermentation an easier process. The procedure begins with storing the milk at temperatures between 18 and 22 celsius. Once it reaches the desired acidity, it is moved to a cooling chamber for 24 hours. Rennet and salt are added later. It takes two months for this cheese to mature.

Anevato is a white cheese, sometimes a pale pink color, that is soft and grainy. It’s flavor is described as acidic and fresh. The texture is creamy and there is no rind. Anevato Greek cheese is an ideal addition to salads and savory pastries. It can also be spread on toast or crackers for a lovely snack. It is often eaten alone with a spoon. Anevato pairs well with the wines Mavrodafni and Moschato.

Type of Greek Cheese

Anevato is a white to pale pink, soft, and grainy cheese. It is made of sheep or goat’s milk or a combination of the two. Anevato Greek cheese is one of few cheeses that can be made using 100% goat’s milk.

Where Anevato Greek Cheese is Produced

Anevato Greek cheese is produced in Greneva prefecture and the Voio area of Kozani prefecture.

Anevato Greek Cheese Flavor Description

Anevato is a grainy cheese with a pleasant taste and aroma.

Facts About Anevato Greek Cheese

• Anevato Greek cheese was first produced by shepherds in Western Macedonia and is one of the most ancient Greek cheeses
• The name anevato comes from part of the production process as a word to describe “the cheese that rises”
• Anevato Greek cheese is mainly produced during the summer months as the milk is more rich and the temperatures help the souring and fermentation processes
• Anevato PDO cheese won the highest distinction receiving the World Cheese Award of 2017
• Anevato cheese is one of five Greek cheeses that can be made entirely using goat’s milk

Anevato Greek cheese is one of the most ancient Greek cheeses. It is a versatile cheese that makes a good snack, can be added to a meal, or enjoyed with a glass of wine.

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The island of Sifnos also produces Xynomizithra Greek cheese. In fact, it is the traditional cheese of Sifnos. It is called xynomizithra on the island of Sifnos, but here it is actually not produced from whey, but from whole milk from cows, sheep, or goats. Xynomizithra is of Sifnos is prepared without maturation in the local households. Xynomizithra that is made in Naxos is made from local goat’s milk. The milk is not heated, but the rennet helps to thicken the milk in just 24 hours.

The name xynomizithra comes from two words: mizithra and xyno, meaning “acidic whey cheese.”Xynomizithra Greek cheese has PDO (Protected Designation of Origin) status. Milk used in the production of this cheese comes exclusively from sheep and goats raised in Crete that have adapted to the locally found plants.

Xynomizithra is a traditional, unpasteurized cheese that is white, soft, and creamy. It is a rindless, cutless cheese that has a sour taste. Its texture can range from granular to creamy. Xynomizithra becomes more soft and mild when cooked. Xynomizithra can also be eaten plain or with a hard type of bread such as paximadi. It’s also a wonderful addition to salads and traditional cheese pies such as kalitsounia. It is the perfect cheese to serve as dessert with honey drizzled on top. Xynomizithra Greek cheese is rich in fat.

Type of Greek Cheese

Xynomizithra is a Greek whey cheese that includes some milk. It is a traditional, unpasteurized cheese that is white and creamy.

Where Xynomizithra Greek Cheese is Produced

Xynomizithra Greek cheese is produced throughout Greece, but mainly in Crete, specifically in the prefectures of Lasithi, Keraklion, Chania, and Rethymno.

Xynomizithra Greek Cheese Flavor Description

Xynomizithra is a soft cheese that can have a creamy to granular texture. It tastes like a sour version of mizithra.

Facts About Xynomizithra Greek Cheese

• Xynomizithra is a sour tasting version of the cheese mizithra
• Xynomizithra Greek cheese has PDO (Protected of Designation Origin) status
• Xynomizithra Greek cheese is produced using sheep’s milk, goat’s milk, or a combination of both
• The shape Xynomizithra cheese comes in is usually a ball or truncated cone and the sizes vary
• Most xynomizithra produced in Greece is made from whey, except for the xynomizithra of Sifnos, which is made from whole milk
• Crete is the main producer of xynomizithra Greek cheese
• Fresh cheese such as xynomizithra must be consumed within a few days

Xynomizithra Greek cheese is made throughout Greece, but mainly in Crete. Each area that makes this tasty cheese has their own way of producing it.

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Manouri Greek cheese is made by adding pasteurized sheep or goat’s milk to the whey that is produced during the making of feta cheese. The curds are then drained and packages in plastic cylinders. Manouri does not have a rind or other solidified casing. Manouri cheese is most often found in log-shaped rolls. Sometimes it can be found in individual pieces cut from the roll. The fat content of manouri Greek cheese ranges from 36 – 38%. The cheese has a low sodium content of 0.8%.

If a recipe you’re using calls for a sweet, rich cheese, you can use manouri Greek cheese. It is the perfect addition to pastries. It can also be eaten on its own, drizzled with honey. Manouri cheese makes the perfect substitution for cream cheese in cheese cake. If you prefer more savory dishes, manouri Greek cheese goes well with pasta and salads. You can get manouri Greek cheese online if you can’t find it in stores. If you need to replace manouri with another cheese, goat cheese, cream cheese, and ricotta salata are all good options.

Type of Greek Cheese

Manouri Greek cheese is a semi-soft white cheese that is made from sheep’s milk whey or goat’s milk whey. Manouri cheese can be greasy and slightly grainy.

Where Manouri Greek Cheese is Produced

Manouri cheese is produced in Thessaly and Western and Central Macedonia.

Manouri Greek Cheese Flavor Description

Manouri is a creamy cheese that is less salty than feta and features a milky taste that can boast hints of citrus.

Facts About Manouri Greek Cheese

• Manouri Greek cheese is made from the whey that is drained from feta
• Manouri comes in log-shaped rolls or slices cut from the log
• Manouri Greek cheese is also known as manoypi
• Only manouri cheese made in Thessaly and Western or Central Macedonia is real manouri cheese protected by PDO status
• Manouri Greek cheese is low in cholesterol
• The texture of manouri Greek cheese is comparable to cream cheese
• Manouri Greek cheese is a semi-soft, white cheese

If you’re looking for a versatile cheese that tastes good and has a low sodium content, you will want to give manouri cheese a try.

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The amount of milk used to make Kopanisti Mykonou cheese varies depending on whether the cheese will be sweet, sour, buttery, or soft. In fact, many factors can change the character of Kopanisti Mykonou Greek cheese including the weather, the temperature, the season, and the animals.

Kopanisti Mykonou is a spicy and salty tasting cheese that has been produced for over 300 years. The spicy taste comes from the fungal growth that occurs with this cheese. Kopanisti Mykonou Greek cheese is also known as “Greek Roquefort” as it is similar to Roquefort. It is also somewhat like Munster-Gerome cheese, but without a given shape. Kopanisti is a spreadable cheese that is a pale pink to tan color. This particular cheese darkens as it matures. In the Greek language, the word kopanisti refers to something that has been beaten, which is a technique of preparation of this cheese.

Since milk is scare throughout the Cyclades, production of Kopanisti Mykonou Greek cheese is small and considered a luxury in Mykonos. It is not a well-known cheese, even in other areas of Greece. Kopanisti Mykonou cheese has PDO (Protected Designation of Origin) status.

Kopanisti Mykonou is a soft Greek cheese that is used in salads, sweets, and pies. The flavor of this cheese is similar to myzithra, a cheese that is comparable to ricotta, but can vary from sharp, buttery, bland, piquant, fatty, sour, sweet, grainy, depending on the various factors of the milk that was produced.

Type of Greek Cheese

Kopanisto Mykonou is a Greek cheese that is made of sheep’s milk, goat’s milk, or a combination of both. This is a soft cheese that ranges in color from white to pale beige.

Where Kopanisti Mykonou Greek Cheese is Produced

Kopanisti Mykonou Greek cheese is produced mainly in Mykonos, as well as Syros and Tinos.

Kopanisti Mykonou Greek Cheese Flavor Description

Kopanisti Mykonou cheese has a spicy and salty taste. The spicy taste of this cheese comes from the fungal growth.

Facts About Kopanisti Mykonou Greek Cheese

• Kopanisti Mykonou Greek cheese is considered a luxury in Mykonos
• Milk is scare throughout the Cyclades, so production of Kopanisti Mykonou cheese is limited
• It takes about 100 kilos of milk to make 8 kilos of Kopanisti Mykonou cheese
• The spicy flavor of kopanisti Mykonou cheese comes from the fungal growth
• Kopanisti Mykonou Greek cheese has been produced for over 300 years
• Instead of beginning the cheese making process with cheese, it is sometimes started with a soft cheese called tyrovolia
• The taste of Kopanisti Mykonou Greek cheese can vary greatly depending on when the milk is made and various other factors

Kopanisti Mykonou Greek cheese is a luxury in Mykonos and little-known throughout the world, even in Greece, but it’s worth trying if you get the chance.

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Kefalograviera is dotted with air holes throughout. It is a firm cheese that should be smooth to the touch. Kefalograviera Greek cheese has a maximum humidity of 40% and minimum dry fat content of 40%. There is now a low-fat variety of kefalograviera available.

Kefalograviera Greek cheese has a salty flavor and rich aroma. It has both the piquant-type flavor similar to kefalotyri cheese and the mellowness of graviera. Kefalograviera cheese is most often used in the Greek dish saganaki, a shallow-fried cheese. It is also used in pasta dishes and other dishes that use grated cheese. Kefalograviera cheese pairs well with full-bodied red wines, ouzo, and white wines. Kefalograviera is the perfect addition to a meze platter.

If you are using a recipe that calls for kefalograviera Greek cheese and you don’t have any, you can use a number of cheeses in its place, though the taste won’t be exactly the same. A few of your options include: kefalotyri, parmesan, pecorino romano, and aged Gruyère.

Kefalograviera is sold in wedges or in wheels and can be identified by its typical light brown rind and firm texture, but the rind can be found in colors ranging from yellow to dark brown. Though it’s a new cheese compared to many that have been around longer in Greece, kefalograviera is becoming one of the most widespread cheeses in the country.

Type of Greek Cheese

Kefalograviera Greek cheese is a hard yellow table cheese with a rind that varies from yellow to dark brown. Kefalograviera is made from 100% sheep’s milk or a combination of sheep and goat’s milk.

Where Kefalograviera Greek Cheese is Produced

The three protected designations of origin for Kefalograviera are: Western Macedonia, Epirus, and Aitoloakarnania.

Kefalograviera Greek Cheese Flavor Description

Kefalograviera cheese has a rich aroma and a salty, nutty flavor. It is mellow like graviera cheese and piquant like kefalotyri.

Facts About Kefalograviera Greek Cheese

• Kefalograviera is a newer cheese as it has only been produced since the 1960s
• About 3,000 tons of kefalograviera Greek cheese is produced around the country each year
• Kefalograviera Greek cheese is produced in three regions: Western Macedonia, Epirus, and Aitoloakarnania
• Kefalograviera is a cross between graviera cheese and kefalotyri, for which it is named after
• Kefalograviera is produced in only three places: Western Macedonia, Epirus, and Aitoloakarnania. Any cheese called Kefalograviera made outside of these three areas is not the real deal
• The rind of kefalograviera Greek cheese ranges in color from yellow to dark brown
• Kefalograviera Greek cheese is made from 100% sheep’s milk or a combination of sheep’s milk and goat’s milk

Kefalograviera is a cheese that is versatile and delicious.

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Metsovone is part of the pasta filata family of cheeses. This cheese was the idea of the local and politically powerful Tossitsa family. They managed to save Metsovo by creating winemaking and cheese-making facilities. This gave jobs to the local young people who would have otherwise left. They even sent the young people to Italy for training. This training in Italy is what created Metsovone cheese, which is similar to Italian provolone cheese.

In 1996, Metsovone Greek cheese was given PDO (Protected Designation of Origin) status. Metsovone is one of the few cheeses in Greece that is made with cow’s milk to have been given PDO status. Metsovone can also be made with a combination of cow and sheep or goat’s milk. Cow’s milk must make up at least 80% of the total milk.

Metsovone Greek cheese has a sharp taste that is similar to Swiss cheese. It is often used as a table cheese. Its smoky flavor makes it a perfect snack. Metsovone Greek cheese also goes well in cheese pies, as stuffing for butterflied steak, and grated on mushrooms or potatoes. It is also a good cheese for grilling. In Metsovo, its popular to grill sliced of the cheese and sprinkle them with cayenne pepper or paprika. Metsovone Greek cheese pairs well with red wine.

Type of Greek Cheese

Metsovone Greek cheese is a semi-hard cheese that is made from cow’s milk and sometimes a combination of cow and sheep or goat’s milk.

Where Metsovone Greek Cheese is Produced

Metsovone Greek cheeses are produced in the Metsovo area of the Pindus Mountain.

Metsovone Greek Cheese Flavor Description

Metsovone Greek cheese has a rich flavor with a sharp taste and smoky flavor. Metsovone cheese has a long aftertaste.

Facts About Metsovone Greek Cheese

• Metsovone cheese is one of the few Greek cheeses made with cow’s milk that has PDO status
• When the idea to produce Metsovone cheese came about, young people of Metsovo were sent to Italy for training
• The result of the training in Italy is a cheese that is modeled after the Italian provolone
• When the milk is pasteurized, it is done in the traditional way, instead of the commercial way
• Metsovone Greek cheese is ages for a minimum of 8 months
• Metsovone is part of the pasta filata cheese family
• The name Metsovone is derived from Metsovo in Epirus
• Metsovone Greek cheese has a sharp taste that is reminiscent of Swiss cheese
• Metsovone is a semi-hard, naturally smoked cheese

Metsovone Greek cheese has played an important role in keeping the area where it is produced thriving. Try this delicious cheese with your favourite red wine or meal.

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The aroma of Formaela Greek cheese is sweet. This cheese has a high nutritional value. The sheep and goats that the milk is taken from to produce formaela cheese have adapted to the mountainous region. Their diet consists of local plants and herbs. This is what gives the cheese its unique flavor.

Formaela Greek cheese is produced using tradition techniques. The milk first coagulates for two hours and is then heated to 40 degrees celsius for 10 minutes. The result is a solid that is cut into pieces and fit into molds that are in the shape of wickers. The cheese and the mold are placed in the whey that was separated from the cheese. Once the formaela cheese is taken out of the molds, it is salted and kept on shelves for four days to dry. Formaela cheese ripens for at least three months.

Formaela Greek cheese is one of the best cheeses to use for saganaki (shallow-fried cheese). This dish is often served with fresh lemon juice, which cuts through the oiliness. The best wine to pair with formaela cheese is a white wine with good acidity. Roditis and Assyrtiko are two wines that go well with formaela cheese whether cooked or raw. Formaela Greek cheese is ideal as a table cheese.

Type of Greek Cheese

Formaela Greek cheese is made from sheep’s milk and sometimes a combination of sheep and goat’s milk. It is a semi-hard to hard cheese that is a pale yellow color.

Where Formaela Greek Cheese is Produced

Formaela Greek cheese is produced exclusively in Arachova, Greece at the foot of the Parnassos Mountain.

Formaela Greek Cheese Flavor Description

Formaela Greek cheese tastes salty and milky with a hint of spice. The taste is fairly pungent with a sweet aroma.

Facts About Formaela Greek Cheese

• The Italian word “formaggio” and the French name “fromage” both stem from the Greek word “formos,” which is a reference to the molds/baskets used to drain the curd
• Formaela cheese is produced exclusively in Arachova, Greece
• Formaela Greek cheese has been produced for over one century
• Formaela cheese is one of the best choices for making saganaki
• PDO status has been given to Formaela Greek cheese
• Formaela cheese is still produced using traditional techniques

For a Greek cheese that will bring your sense alive, try formaela cheese. It pairs well with wine and can be enjoyed both raw and cooked, so your options are unlimited.

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The traditional method of Kalathaki Limnou Greek cheese involves putting the curd into a kalathaki, which means “small basket,” where draining and organic acidification occurs. At this time the cheese takes on its cylindrical shape. The baskets are then put in brine and matured for at least two months.

The texture of Kalathaki Limnou Greek cheese is similar to feta. Kalathaki Limnou has a more mild and pleasant flavor than feta. Its taste is described as salty and slighty acidic. It is often served as a table cheese that can be eaten with fruit. Kalathaki Limnou cheese pairs nicely with Greek dishes such as Greek salad. It compliments pies with green fillings and also spicier dishes. Kalathaki Limnou is an ideal substitute for the cheese saganaki.

Kalathaki Limnou Greek cheese has PDO (Protected Designation of Origin) status. This status is to show that it comes from a unique geographical areas with its own agricultural importance. In this case, the area is the island of Lemnos in the northern Aegean Sea.

Type of Greek Cheese

Kalathaki Limnou is a brine cheese that is made from sheep’s milk. Kalathaki Limnou cheese can also have goat milk added in at lesser amounts. The texture of this cheese is similar to that of feta cheese.

Where Kalathaki Limnou Greek Cheese is Produced

Kalathaki Limnou cheese is produced in Lemnos, Greece.

Kalathaki Limnou Greek Cheese Flavor Description

Kalathaki Limnou is a salty and slightly acidic Greek cheese. The flavor is also described as milky and pleasant.

Facts About Kalathaki Limnou Greek Cheese

• Kalathaki Limnou Greek cheese is similar to feta cheese, with a more milky and pleasant flavor
• The sheep and goats that make the milk for Kalathaki Limnou graze freely on the wild grasses of Lemnos
• In 2009, Kalathaki Limnou Greek cheese won the Gold Flavor Award in the dairy festival that took place in Athens
• The word kalathaki means “small basket”
• The flora and microclimate of the island of Lemnos determine the taste that the cheese will have
• Kalathaki Limnou Greek cheese has PDO status and is only produced on the island of Lemnos

Kalathaki Limnou Greek cheese is an award-winning cheese that you won’t want to miss experiencing when you have the chance.

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The animals that produce the milk for Graviera Kritis cheese must be allowed to graze freely in the mountainous and semi-mountainous areas of Crete, where the cheese is made. This ensures that no pollutants or pesticides make their way into the milk that produces the cheese.

The diet of the sheep and goats consists mainly of flora in the area where they live. This cheese is produced using traditional methods and is ripened in facilities that are located in Lasithio, Iraklion, Hania, and Rethymnos.

Graviera Kritis Greek cheese is a hard table cheese that is a light yellow color. The cheese matures for 3 – 5 months before going to market. The taste of Graviera Kritis cheese is nutty and slightly sweet with a bit of a salty aftertaste. It is one of the most popular cheeses in Greece and can be found widely outside of Greece as well. Graviera Kritis cheese can be served as an appetizer or grated into soups and salads. It pairs especially well with fruits including pear, apple, and grapes. Graviera Kritis also pairs nicely with wine.

Since 1996, Graviera Kritis Greek cheese has certification of protected designation of origin (PDO). This is when the cheese officially became known as Graviera Kritis.

Type of Greek Cheese

Graviera Kritis Greek cheese is a hard cheese that is made of sheep’s milk, sometimes with a bit of goat’s milk.

Where Graviera Kritis Greek Cheese is Produced

Graviera Kritis Greek cheese is produced in Crete, mainly the prefectures of Rethymnos, Hania, Iraklion, and Lasithio.

Graviera Kritis Greek Cheese Flavor Description

Graviera Kritis Greek cheese has a nutty and slightly sweet taste with a hint of a salty aftertaste.

Facts About Graviera Kritis Greek Cheese

• In 1996, Graviera Kritis cheese was give PDO status and was officially named
• If goat’s milk is used in the making of Graviera Kritis Greek cheese, it cannot exceed 20% of the total amount of milk
• The diet of the sheep and goats are based on the flora of the area
• Graviera Kritis cheese has a history that dates back centuries
• Graviera Kritis Greek cheese is best stored wrapped in a cotton or linen fabric in the refrigerator
• Taking Graviera Kritis out of the fridge 1 – 2 hours before serving it will allow its full flavor to be enjoyed
• The animals that produce the milk for Graviera Kritis Greek cheese must be allowed to graze freely in the mountainous and semi-mountainous areas to make sure the milk is not affected by pollution or pesticides

Try Graviera Kritis Greek cheese with your favourite salad, fruits, or wine.

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In 1996, kasseri received PDO (Protected Designation of Origin) status. Kasseri cheese is produced in four specific regions of Greece: the island of Lesvos, Thessaly, Macedonia, and Xanthi in Thrace. This cheese was first produced in Greece during the start of the 19th century. Traditional kasseri cheese is made by hand-kneading the warm curd until it’s the right consistency.

Kasseri Greek cheese has a buttery taste and makes a great table cheese. Young kasseri cheese has a more sweet taste to it. When aged, it tastes more salty. The aroma of kasseri is slightly milky. When kasseri cheese is served at room temperature it pairs well with sandwiches and omelets. Kasseri is the perfect melting cheese, which means it will go well with baked dishes including pizza. Kasseri Greek cheese also pairs wonderfully with full-bodied wines.

Type of Greek Cheese

Kasseri Greek cheese is a medium-hard cheese that is pale yellow in color and made from unpasteurized sheep’s milk. Sometimes goat’s milk is mixed in, but if this is done, it’s a small amount. Kasseri cheese is more stringy than crumbly. It is a chewy cheese that belongs to the pasta filata family of cheese.

Where Kasseri Greek Cheese is Produced

Kasseri Greek cheese is produced in the regions of Thessaly, Macedonia, Xanthi in Thrace, and the island of Lesvos.

Kasseri Greek Cheese Flavor Description

Kasseri Greek cheese has a sweet flavor when it’s young and a more salty taste when it’s mature. The taste of kasseri is described as buttery. The aroma of kasseri cheese is milky and is also described as pungent.

Facts About Kasseri Greek Cheese

• The name kasseri comes from the Turkish word “kaser,” which is thought to come from the Hebrew word for kosher
• Kasseri Greek cheese is not connected to the Turkish province of Kayseri, though kasseri cheese is found in Turkey as well as in Bulgaria
• Kasseri cheese is part of the pasta filata family of cheeses
• Kasseri cheese was first produced at the beginning of the 19thcentury by shepherds in the Pindos Mountains
• The buttery flavor of kasseri cheese is achieved when the cheese is mature
• In 1996, kasseri Greek cheese was given PDO status
• Kasseri Greek cheese is a medium-hard cheese that is made from sheep’s milk, sometimes with a small amount of goat’s milk
• Cow’s milk can also be used in the making of kasseri cheese, but only up to 10% of the total

Kasseri Greek cheese will make the perfect addition to a number of dishes and a great accompaniment to an appetizer and wine.

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It was the Catholic rulers of the island of Syros who began production of this cheese. In fact, they produced the first cow’s milk cheese in Greece. San Michali cheese has been produced on the island for more than 60 years.

San Michali Greek cheese is a traditional hard shape that is produced in a cylindrical shape. It is made with cow’s milk that is partly skimmed, pasteurized, and coagulated. The diet of the cow’s on the island, which the cheese is produced from, are fed a diet of flora that is found in the same region. This ensures that quality of milk used is the same from production cycle to production cycle. Once transferred to moulds, the cheese curd is pressed vigorously. It is then salted in a brine and is ripened for no less than four months.

San Michali Greek cheese has a buttery and salty taste with hints of spice. The aroma of this cheese is similar to hazelnuts and other nuts due to the diet of flora consumed by the cows on the island. It can be eaten as a table cheese or added to omelettes, souffles, and casseroles.

Type of Greek Cheese

San Michali Greek cheese varies from an off-white color to an intense yellow. This hard, traditional cheese comes in a cylindrical shape with many irregular holes.

Where San Michali Greek Cheese is Produced

San Michali Greek cheese is produced exclusively on the island of Syros.

San Michali Greek Cheese Flavor Description

San Michali Greek cheese has a buttery taste that is salty taste with hints of spice. The aroma of this cheese is similar to that of hazelnuts and other nuts.

Facts About San Michali Greek Cheese

• San Michali Greek cheese is produced exclusively on the island of Syros
• The maximum humidity of San Michali cheese is 40%
• The cows on the island of Syros that produce the milk for San Michali are fed the same diet of flora so there is no variation from one production cycle to the next
• San Michali cheese is known as the parmesan of Syros Island
• Catholic rulers of the island of Syros began the production of San Michali Greek cheese
• In 2013, the largest cheese factory of established in the region of Ano Manna was created and uses modern procedures to produce San Michali cheese as well as others
• It takes about 10 pounds of milk to produce one kilo of San Michali cheese

San Michali Greek cheese should be your first choice when visiting the island of Syros if you want to get a real taste for the island.

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