Feta & Dairy

However, Greek cheese diversity extends far beyond feta. Graviera, for example, is produced in various regions, including Crete, Naxos, and mainland Greece. Each variant of Graviera brings a slightly sweet and nutty flavor that is perfect for grating over dishes or savoring on a cheese platter. Kasseri, another semi-hard cheese, is known for its excellent melting properties, ideal for dishes like Saganaki or flaky cheese pies.

Other notable Greek cheeses include Kefalotyri, a hard cheese known for its sharp and salty flavor, perfect for grating over dishes, and Mizithra, a versatile cheese that can be enjoyed fresh and creamy or aged and dry, ideal for grating over pasta. Each type of Greek cheese, whether enjoyed alone or as part of a meal, tells the story of its specific region and is made using traditional methods handed down through generations. From the punchy tang of feta to the subtle richness of Mizithra, Greek cheeses offer a variety of flavors that cater to every taste, embodying the rich heritage and culinary traditions of Greece.