A guide to Greek cheese beyond feta — graviera, kasseri, kefalotyri, manouri, and more. The rich cheese tradition of Greece.
Feta may be Greece's most famous cheese, but it's far from the only one. Greece has one of the highest cheese-consumption rates in the world and a wonderfully varied tradition, from hard grating cheeses to soft, sweet whey cheeses. Here's a guide to Greek cheese beyond feta.
A Cheese-Loving Nation
Greeks are among the world's most enthusiastic cheese eaters, and cheese is central to the cuisine — crumbled into salads, baked into pies, fried as meze, and served at nearly every meal. Most Greek cheeses are made from sheep's or goat's milk, reflecting the country's pastoral landscape, and many are protected by PDO status.
Feta: The Famous One
Feta, the brined sheep's-milk (and sometimes goat's-milk) cheese, is Greece's icon — tangy, salty, and crumbly, central to the Greek salad and countless dishes. But understanding Greek cheese means looking beyond it to the many other cheeses Greeks eat every day.
Hard and Grating Cheeses
Greece makes excellent firm and hard cheeses. Graviera, often called the Greek Gruyère, is nutty and versatile, with prized versions from Crete and Naxos. Kefalotyri is a hard, salty, sharp cheese used for grating and frying. Kefalograviera blends qualities of both and is a classic saganaki cheese. These cheeses are used for grating, frying, and eating.
Semi-Hard and Melting Cheeses
Kasseri is a semi-hard, mellow, pulled-curd sheep's-milk cheese, milder than feta and great for melting and saganaki. These cheeses bridge the gap between the sharp grating cheeses and the soft fresh ones, and they're popular in cooked dishes and on the table.
Soft and Whey Cheeses
Greece has lovely soft and whey cheeses. Manouri is a rich, creamy, mild whey cheese, softer and less salty than feta, wonderful in both savory and sweet dishes. Anthotyro and mizithra are fresh (or dried) whey cheeses similar to ricotta, used fresh in cooking or aged and grated. These gentle cheeses balance the country's saltier, sharper ones.
How to Enjoy Greek Cheese
A Greek cheese table might include feta with olive oil and oregano, fried saganaki (graviera or kasseri) with lemon, creamy manouri with honey, and grated mizithra over pasta. Greek cheeses star in dishes like spanakopita (cheese-and-spinach pie), Greek salad, and saganaki. Pair with Greek wines, ouzo, and the fresh produce of the Mediterranean.
Pairings
Greek cheeses pair with Greek wines, ouzo, and beer, as well as with olives, tomatoes, olive oil, honey, and fresh bread. A squeeze of lemon is classic with fried cheeses, and honey beautifully complements the soft whey cheeses.
Frequently Asked Questions
What Greek cheeses are there besides feta?
Many, including graviera, kasseri, kefalotyri, kefalograviera, manouri, anthotyro, and mizithra, spanning hard, semi-hard, and soft styles.
What is the Greek Gruyère?
Graviera, a nutty, semi-hard cheese developed as a Greek version of Alpine cheeses, with famous versions from Crete and Naxos.
Which Greek cheese is used for saganaki?
Firm cheeses like graviera, kefalograviera, and kasseri are classic for the fried cheese dish saganaki.