"Graviera Graviera ( ) is a cheese from Greece produced in various parts of Greece, the main of which are: Crete, Lesbos, Naxos and Amfilochia. It is not to be confused with the Swiss cheese gruyère, which is a related cheese that in some languages has a name similar to Graviera. Graviera is Greece’s second most popular cheese after feta. Made in wheels, the rind of the hard cheese is marked with the characteristic crisscross pattern of its draining cloth. There are various types of Graviera produced in Greece. Graviera of Crete is made from sheep’s milk and ripened for"
"preparation involved. There is a wide variety of cheeses made in various regions across Greece. The vast majority of them remain unknown outside the Greek borders due to the lack of knowledge and the highly localized distinctive features. Many artisanal, hand made cheeses, both common varieties and local specialties, are produced by small family farms throughout Greece and offer distinct flavors atypical of the mass-produced varieties found commercially in Greece and abroad. A good list of some of the varieties of cheese produced and consumed in Greece can be found here. These are some of the more popular throughout Greece:"
"chopped tomatoes and olive oil. Mykoniotes also use it as a meze to accompany the Greek drink ouzo. Kopanisti Mykonou Kopanisti Mykonou () is a salty, spicy cheese, with protected designation of origin (PDO) that is mainly found in the Cycladic island of Mykonos, in Greece, Aegean Sea, for more than 300 years. It owes its special hot taste to fungal growth and it is sometimes also called the ""Greek Roquefort"". In Turkey it is known as ""kopanisti peyniri"" or ""acı peynir"" (kopanisti cheese and bitter cheese, respectively, in Turkish), and is traditionally made in Çeşme and Karaburun districts of"
"Kopanisti Mykonou Kopanisti Mykonou () is a salty, spicy cheese, with protected designation of origin (PDO) that is mainly found in the Cycladic island of Mykonos, in Greece, Aegean Sea, for more than 300 years. It owes its special hot taste to fungal growth and it is sometimes also called the ""Greek Roquefort"". In Turkey it is known as ""kopanisti peyniri"" or ""acı peynir"" (kopanisti cheese and bitter cheese, respectively, in Turkish), and is traditionally made in Çeşme and Karaburun districts of İzmir Province. In Turkey, it is normally made from goat's milk. ""Kopanisti"" in the Greek language is used"
"are common in coastal regions and on the islands. A great variety of cheese types are used in Greek cuisine, including ""Feta"", ""Kasseri"", ""Kefalotyri"", ""Graviera"", ""Anthotyros"", ""Manouri"", ""Metsovone"", Ladotyri (cheese with olive oil), Kalathaki (a specialty from the island of Limnos), Katiki-Tsalafouti (both creamy cheeses, suitable for spreads) and ""Mizithra"". Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine, though recent trends among Greek culinary circles tend to favour a somewhat more refined approach. Dining out is common in Greece, and has been for quite some time. The ""Taverna"" and ""Estiatorio"" are widespread,"
"To be accepted throughout Europe as an AOC, the ""Interprofession du Gruyère"" in Switzerland plans to make a transnational AOC with the French producers of Gruyère. Gruyère-style cheeses are very popular in Greece, where the local varieties are known as γραβιέρα (""graviéra""). Some Greek gruyères come from ""San Michálē"" (Αγίου Μιχάλη, ""St. Michael's"") from the island of Syros in the Cyclades, the Naxian varieties, that tend to be milder and more sweet and various ""graviéras"" from Crete. Gruyère-style cheeses are also produced in the United States, Wisconsin with the name of Grand Cru, having the largest output. An important and"
"Kasseri Kasseri (Greek Κασέρι; or in Turkish ""kaşer"", ""kaşar"") is a medium-hard pale yellow Greek cheese made from unpasteurized sheep milk with very little, if any, goat's milk mixed in. The cheese is found in Greece, Bulgaria and Turkey. An alternative way of making the cheese uses cow-milk. It is a soft textured, stringy rather than crumbly, chewy, hard-rind cheese and belongs to the pasta filata family of cheeses, like Provolone or Mozzarella. The use of fresh unpasteurized milk is necessary to obtain the correct flavor and texture, and aging of at least four months is required for the development"
"cheese production in Greece date back to the 8th century BC and the technology used to make cheese from sheep's or goat's milk, as described in Homer's ""Odyssey"" involving the contents of Polyphemus's cave, is similar to the technology used by Greek shepherds today to produce feta. Cheese made from sheep's or goat's milk was a common food in ancient Greece and an integral component of later Greek gastronomy. Feta cheese, specifically, is first recorded in the Byzantine Empire (""Poem on Medicine"" 1.209) under the name ""prósphatos"" (Greek: πρόσφατος, ""recent"" or ""fresh""), and was produced by the Cretans and the"
"at least five months. It is slightly sweet, with a pleasant burnt caramel flavor, whereas the graviera of Naxos is mostly made of cow's milk (80-100%). Graviera is a very versatile cheese; it can be sliced and eaten, fried as saganaki and eaten as a snack, grated and served over pasta dishes, baked in a casserole or used in salads (in cubes or shavings) . It is widely available outside Greece, where it can be purchased at large grocery stores, Greek or ethnic markets, and specialty cheese shops, as well as online. Gruyère can be used as a substitute, but"
"of the cheese is called Graviera, for which consumption had declined from 1998-2005. Demand for the PDO product increased during the same period. Ladotyri Mytilinis It is made on the island of Lesbos in the Northern Aegean Islands, and has been produced since ancient times. The cheese is made with ovine milk or with a mixture of ovine and caprine milk, the latter of which should not exceed 30%. The official designation for this hard table cheese notes the following production method: ""The milk is coagulated with added rennet at 32-34 deg C in 30 minutes. The curd is then"
"in savory dishes with oil, tomato and wild herbs. The dry variant is hard, dry, white and salty; it can have a powerful smell similar to sherry. It might be eaten on spaghetti or salads. Anthotyros is produced in Greece, commonly in Thrace, Macedonia, the Ionian Islands and Crete. Anthotyros Anthotyros () (Anthotyro in modern Greek, ""flowery cheese""), is a traditional fresh cheese. There are Dry Anthotyros and Fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or goats, sometimes in combination. The ratio of milk to whey usually"
"Feta Feta (, ""féta"", ""slice"") is a brined curd white cheese made in Greece from sheep's milk or from a mixture of sheep and goat's milk. Similar brined white cheeses are often made partly or wholly of cow's milk, and they are sometimes also called ""feta"". It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. Feta is used as a table cheese, as well as in salads (e.g. the Greek salad) and pastries. Most notable is its use in the popular phyllo-based dishes spanakopita (""spinach pie"") and tyropita (""cheese pie""), or served with"
"marketed under the same name are made from milk of different animal—feta cheeses, for example, are made from sheep's milk in Greece and from cow's milk elsewhere. Double cream cheeses are soft cheeses of cows' milk enriched with cream so that their fat in dry matter (FDM or FiDM) content is 60–75%; triple cream cheeses are enriched to at least 75%. There are three main categories of cheese in which the presence of mold is an important feature: soft-ripened cheeses, washed-rind cheeses and blue cheeses. Soft-ripened cheeses begin firm and rather chalky in texture, but are aged from the exterior"
"light aroma is slightly sour, similar to that of fresh yogurt, but it lacks yogurt’s (or feta’s) acidity. Instead, it has a clean, subtle nutty flavor with a bit of sheepiness and the barest hint of tang. What really elevates the cheese, though, is its texture."" Manouri has PDO status. Manouri Manouri (μανούρι) is a Greek semi-soft, fresh white whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece. Manouri is creamier than feta, because of the addition of cream to"
"Sheep milk cheese Sheep milk cheese is a cheese prepared from sheep milk. Well-known cheeses made from sheep milk include the Feta of Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano and Ricotta of Italy. Yogurts, especially some forms of strained yogurt, may also be made from sheep milk. Sheep have only two teats, and produce a far smaller volume of milk than cows. However, as sheep's milk contains far more fat, solids, and minerals than cow's milk, it is ideal for the cheese-making process. It also resists contamination during cooling better because of its much higher calcium"
"It now consist of various divisions aimed at different aspects of the field. These are: Vivartia has always been a leading branded producer in Greece; holding either the number 1 or number 2 market position in product categories. Vivartia has continued to develop its portfolio: acquiring, merging and disposing of different businesses. It has championed quality and value of its products and services. In 2005 it won PDO designation for feta cheese. As with many dairy companies around the world (such as Parmalat in Italy, Arla in Sweden and Express in the UK) Vivartia has been subject to accusations of"
"Manouri Manouri (μανούρι) is a Greek semi-soft, fresh white whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece. Manouri is creamier than feta, because of the addition of cream to the whey. It has about 36-38% fat, but only 0.8% salt content, making it much less salty than feta. It is used in salads, pastries, or as a dessert cheese. It can be substituted for cream cheese in dishes such as cheesecake. Manouri was featured in the Washington Post: ""Manouri’s"
"include Pag cheese and Ovidur. Polish sheep milk cheeses include oscypek and bryndza. Portuguese sheep milk cheeses include Castelo Branco, Azeitão, Rabaçal, Saloio, Serpa and Serra. In Spain is Roncal, made in the Roncal Valley, and is protected by the Protected designation of origin (PDO). Other cheeses from Spain are Torta del Casar and Manchego. Sheep milk cheese Sheep milk cheese is a cheese prepared from sheep milk. Well-known cheeses made from sheep milk include the Feta of Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano and Ricotta of Italy. Yogurts, especially some forms of strained yogurt, may"
"Gouda cheese Gouda ( , ; , ""cheese from Gouda"") is a mild, yellow cheese made from cow's milk. It is one of the most popular cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner. The first mention of Gouda cheese dates from 1184, making it one of the oldest recorded cheeses in the world still made today. Cheesemaking traditionally was a woman's task in Dutch culture, with farmers' wives passing their cheesemaking skills on to their daughters. To this day, farmers from the surrounding region gather in"
"of flavor. Aged kasseri faintly resembles Parmesan or Asiago but is not as creamy. The name ""Kasseri"", produced in Greece is a protected designation of origin in the European Union. It is not to be confused with the Turkish province of Kayseri. Kasseri is consumed as is, in sandwiches, as the main constituent in kasseropita pie, or in ""kasseri tiganismeno"" or saganaki. Assyrians use Kasseri cheese to make a traditional Assyrian cheese dish, called ""Gupta Tomirta,"" ܓܘܒܬܐ ܜܘܡܪܬܐ -- meaning ""buried cheese"" -- that is topped with cumin, and sometimes other seasonings. Kasseri Kasseri (Greek Κασέρι; or in Turkish ""kaşer"","
"Kefalotyri Kefalotyri or kefalotiri () is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. A similar cheese Kefalograviera, also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri. Depending on the mixture of milk used in the process the color can vary between yellow and white. A very hard cheese, kefalotyri can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for"
"is also called ""anthotyro xero"". The cheese is soft, snow-white, creamy, and moist. Since no salt is added to mizithra it has an almost sweet and milky taste. It is eaten as dessert with honey or as mezes with olives and tomato. It is used as a table cheese, as well as in salads, pastries and in baking, notably in little cheese pies (handful size) and Sfakiani pita (pie from the Sfakia region). In its salted, aged form it is considered the grating cheese ""par excellence"" of Greek cuisine, and is especially suited for sprinkling over hot pasta. The town"
"in Attica. In 1964, the first yogurt-producing factory opened in Galatsi. In 1974 the current Fage factory was built. In 1975, Fage perfected the standardization of yogurt making, which radically changed the Greek market. This made the yogurt have a consistent taste and longer shelf life. New varieties and flavors were introduced shortly after. In 1981, exports to the European market began. Total, the first commercial strained yogurt, was introduced, becoming a huge success. In 1991 Fage entered the cheese market, mostly manufacturing traditional Greek cheese. It produces, packs and supplies to consumers in Greece and abroad a variety of"
"some olive oil or olives and sprinkled with aromatic herbs such as oregano. It can also be served cooked or grilled, as part of a sandwich, in omelettes, or as a salty alternative to other cheeses in a variety of dishes. Since 2002, feta has been a protected designation of origin product in the European Union. According to the relevant EU legislation, only those cheeses produced in a traditional way in particular areas of Greece, which are made from sheep's milk, or from a mixture of sheep's and up to 30% of goat's milk from the same area, can be"
"Van herbed cheese Van herbed cheese () is a type of cheese made out of sheep's or cow's milk. Ripened cheese varieties containing herbs are traditional in Turkey and have been manufactured for more than 200 years in the east and southeast of the country. They are manufactured from raw milk, semi-hard in texture and salty in taste and have the aroma of garlic or thyme due to added herbs. Twenty-five types of herb, including ""Allium"", ""Thymus"", ""Silene"" and ""Ferula"" species which are most popular, are used individually or as appropriate mixtures. The most popular of these cheeses is Otlu"
"of meat to the Greek market) but there seems to be a decline in recent years. Tobacco is grown around Ioannina, and there is also some farming and fishing, but most of the area's food must be imported from more fertile regions of Greece. Epirus is home to a number of the country's most famous dairy products' brands, which produce feta cheese among others. Another important area of the local economy is tourism, especially eco-tourism. The outstanding natural beauty of the area, as well as its picturesque villages and traditional lifestyle, have made Epirus a strong tourist attraction. Around 350,000"
"Mizithra Mizithra or myzithra ( ) is a fresh cheese made with milk and whey from sheep or goats, or both. The ratio of milk to whey usually is 7 to 3. Production resembles that of Italian ricotta. Furthermore, Mizithra can be salt-dried to produce a mature salty cheese similar to the Italian ricotta salata. It is primarily produced on the island of Crete but is widespread throughout Greece. It is essentially the same as Anthotyros though the latter may contain some cow's milk. In Cyprus a similar cheese is known as ""Anari"" (Αναρή in Greek, ""Nor"" in Cypriot Turkish,"
"pistachios and hazelnuts or walnuts bound by the gel. The main centres for its production are Yeroskipou near Paphos and Pano Lefkara near Larnaca. A similar looking sweet is ""soujouk"" or ""shoushouko"", although it is made very differently from loukoumia, being produced from boiled grape juice. Halloumi is a semi-hard white-brined cheese with elastic texture, made in a rectangular shape from a mixture of goat and sheep milk; it may be sliced and eaten fresh, grilled, or fried. Aged halloumi may be grated over pasta dishes. It is the national cheese of Cyprus. Anari, from Greek (αναρή) is a crumbly"
"of Mystras takes its name from a cone-shaped hill, called Mizithra from its resemblance to the cheese. (Steven Runciman, ""A Traveller's Alphabet"", ""Morea"") Mizithra Mizithra or myzithra ( ) is a fresh cheese made with milk and whey from sheep or goats, or both. The ratio of milk to whey usually is 7 to 3. Production resembles that of Italian ricotta. Furthermore, Mizithra can be salt-dried to produce a mature salty cheese similar to the Italian ricotta salata. It is primarily produced on the island of Crete but is widespread throughout Greece. It is essentially the same as Anthotyros though"
"Kefalograviera Kefalograviera (Greek: Κεφαλογραβιέρα) is a hard table cheese produced traditionally from sheep's milk or mixture of sheep's and goat's milk. According to the PDO filing with the EU (see below) the name applies only to cheese produced in Western Macedonia, Epirus, and the regional units of Aetolia-Acarnania and Evrytania. The cheese has a salty flavour and rich aroma. It is often used in a Greek dish called Saganaki, cut into triangular pieces, rolled in seasoned flour and lightly fried. It is an excellent cheese for grating, and is widely used as a topping for pasta dishes. According to one"
"may also possess specific regional characteristics that affect the taste and texture of each type of cheese. Sirene Sirene (, ; Serbian/Croatian: сир, sir, Macedonian: сирење, Albanian: djath i bardhe) or known as ""white brine sirene"" () is a type of brined cheese made in the Balkans (South-Eastern Europe), especially popular in Bulgaria, Croatia, Serbia, Republic of Macedonia, Romania, Albania, Montenegro and also in Israel. It is made of goat's milk, sheep milk, cow milk or a combination of milks. It is slightly crumbly with min. dry matter of about 46–48% and fat content in dry matter of about 44–48%."
"sector of the island of Lesvos. The PDO cheese itself ""is an emblematic product for the local population with strong cultural connotations"". ""Ladotyri"" means ""oil cheese"" in the Greek language; such a method of preservation was common until household refrigerators became common in the 1960's and 1970's. According to the official designation, the milk must come from ""sheep and goats traditionally fed and adapted to the area of production. Their diet must be based on the flora of the area"". Most of the cheese produced is sold to supermarkets rather than directly from the farm to consumers. The mass-market version"
"episode of filmed in Greece. Bougatsa Bougatsa (Greek μπουγάτσα ) is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo. Bougatsa is said to originate in the city of Serres, an art of pastry brought with the immigrants from Constantinople and is most popular in Thessaloniki, in the Central Macedonia region of Northern Greece. Bougatsa is also popular in Veria and Halkidiki (also in northern Greece) and Chania and Iraklion in the island of Crete. In Chania, it is called ""bougatsa Chanion"" and is made by special pastry shops usually open"