{"id":34268,"date":"2018-06-09T07:45:19","date_gmt":"2018-06-09T11:45:19","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=34268"},"modified":"2021-01-12T16:37:06","modified_gmt":"2021-01-12T21:37:06","slug":"10-cheeses-to-try-when-youre-in-greece","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/10-cheeses-to-try-when-youre-in-greece\/","title":{"rendered":"10 Cheeses You Have to Try When You\u2019re in Greece"},"content":{"rendered":"

Growing up in a lively neighborhood of Greek immigrants in New York, I recall the large brine-filled wooden barrels of feta<\/a> being delivered to the local Greek deli. <\/span><\/p>\n

Feta: The smell, taste, and presence it commanded in the fridge, on the table, in the homemade spinach pies, and atop salads was a daily homage to Sparta<\/span> and the mountain village my father had left in search of the American Dream.<\/span><\/p>\n

Living in Greece over the past several years and working and traversing the many islands and mountain villages, I have come to appreciate the country\u2019s rich tradition of cheesemaking. Here, the topography of the land and its climatic and geographical variances makes each cheese distinct. <\/span><\/p>\n

You can discover traditional cheesemaking culture almost anywhere, from mainland Greece<\/span> to the many islands (<\/span>Crete, the North and South Aegean, the Ionian, the Dodecanese). In most regions, the majority of the cheeses are made out of goat\u2019s or sheep\u2019s milk or a combination of the two, although other areas use cow\u2019s milk too. <\/span><\/p>\n

The specific-to-the-region seasonal flora and fauna is a contributing factor to the differences in flavor. Currently, Greece has 21 cheeses with<\/span> Protected Designation of Origin (P.D.O.)<\/span> status, the European Union\u2019s certification of a product\u2019s authenticity based on specific guidelines and criteria.<\/span><\/p>\n

While some Greek cheese varieties are available abroad, the best way to truly experience the bounty of delightful cheeses is to visit Greece.<\/span> Here\u2019s a sampler of Greek cheeses you need to try.<\/span><\/h4>\n
\"Arseniko

Photo courtesy of Municipality Of Naxos And Small Cyclades<\/p><\/div>\n

1. Arseniko Naxou<\/b>:<\/span> Strong & Mature  <\/span><\/h3>\n

This mature, yellow table cheese is native to fertile Naxos, the largest of the Cycladic islands and home to the Temple of Demeter, built in honor of the goddess of agriculture. Arseniko is made from cow\u2019s and\/or sheep\u2019s and goat\u2019s milk. One of the first traditional cheeses to be produced on Naxos, it gets its name from the Greek word for<\/span> masculine because of its strong flavor. Its rich piquant flavor has been said to \u201cwow\u201d first-time tasters with its unexpected robustness.<\/span><\/p>\n

\"Graviera\"<\/a>

Photo courtesy of Agronutritional Cooperation Region Of Crete<\/p><\/div>\n

2. Graviera:<\/b> Greece\u2019s Gruy<\/span>\u00e8<\/span>re<\/span><\/h3>\n

This yellow, hard, buttery, and aromatic table cheese\u2014with a gamut of differences in textures and flavors, ranging from sweet and savory to the more piquant\u2014is a popular variety in Greece. Although many regions produce their own graviera\u2014a cheese plate would be remiss without it\u2014three have P.D.O. certification: Graviera Kritis<\/span>,<\/span><\/i> produced on Crete, evokes a mild, nutty, buttery flavor, while the aged variety can be very sharp and peppery; Graviera Naxou, produced on Naxos with cow\u2019s milk or with a mix of (up to 20%) sheep and\/or goat\u2019s milk, as opposed to the sheep\/goat variety of Crete\u2019s and Agrafon\u2019s graviera, is sweet and buttery; while Graviera Agrafon<\/span>,<\/span><\/i> from the mountainous area of Central Greece, has a milder taste.<\/span><\/p>\n

\"KATIKI

Photo Credit A.Vorillas<\/p><\/div>\n

3. Katiki Domokou: <\/b>Light & Tasty <\/span><\/h3>\n

Summer in Greece means bikini season! But cheese lovers don\u2019t fret. Exclusive to the region of Domokou<\/span> in<\/span> Central Greece<\/span>, <\/b>Katiki Domokou is a popular choice among dieters due to its low fat content. Made from a mixture of goat\u2019s and sheep\u2019s milk, this fresh soft white cheese has a distinct and pleasantly tart taste. It\u2019s traditionally served as a spreadable cheese for bread and crackers, a dip for vegetables, crumbled onto salads, and used in sweets like cheesecake.<\/span><\/p>\n

\"Kefalograviera\"

Photo Credit A.Vorillas<\/p><\/div>\n

4. Kefalograviera:<\/b> Aromatic & Grateable<\/span><\/h3>\n

Kefalograviera, a relative newcomer in the vast history of Greek cheeses, was founded in the late 1960s at the Dodoni dairy factory in Ioannina. It has since enjoyed a rise in popularity at home and abroad. Made of sheep\u2019s milk or with a mix of sheep\u2019s and goat\u2019s milk in Western Macedonia, Epirus, and Central Greece, it is considered a mix between kefalotyri<\/span>,<\/span><\/i> the widely produced salty, slightly piquant cheese, and the buttery, aromatic <\/span>graviera,<\/span><\/i> hence its name. The result is a balance of flavors which can vary from the mild, sweet, and buttery to spicy. A hard, mature, and slightly salty cheese, it\u2019s often used in baked dishes, grated for pasta and served with red wine, or fried as saganaki, the popular Greek m\u00e9ze.<\/span><\/p>\n

\"KOPANISTI\"<\/a>

Photo courtesy of Vivi Chanioti<\/p><\/div>\n

5. Kopanisti<\/b>: Intensely Pungent<\/span><\/h3>\n

Exclusive to the Cycladic islands, this traditional, spreadable, cheese is in a category of its own, thanks to its distinct piquant taste. This is especially true for the variety found on the island of Mykonos because of its intensely sharp, pungent taste and aroma. Made from cow\u2019s, sheep\u2019s, or goat\u2019s milk, or a mixture of them, it is recommended eaten in small amounts because of its robust and naturally peppery and spicy flavor. In Mykonos, it is served as m\u00e9ze with moistened rusks of barley, fresh tomatoes, olive oil, and oregano to balance its flavors. Kopanisti, a name derived, quite possibly, from the kneading process in its production, is also found on the Cycladic islands of Tinos, Syros, and Naxos.<\/span><\/p>\n

\"Krasotiri

Photo courtesy of Giannou Dairy Products Factory<\/p><\/div>\n

6. Krasotiri Ko: <\/b>Bathed in Wine <\/span><\/h3>\n

The birthplace of Hippocrates, the island of Kos is located in the Dodecanese group of islands in the South Aegean. It\u2019s also home to the traditional Krasotiri Ko (also known as Tiri tis Possia<\/span>s). <\/span><\/i>An exclusive to the island  <\/span>\u201c<\/span><\/i>wine\u201d cheese (<\/span>krasi<\/span><\/i> is Greek for wine), it is matured in the dregs of wine<\/span> that is known locally as<\/span> possia<\/span><\/i>. <\/span><\/p>\n

Legend has it that in ancient times, when Kos had a shortage of olive oil, which was used to preserve the cheese, residents turned to possia to mature the soft, white sheep\u2019s and\/or goat\u2019s milk cheese, giving it its characteristic bronze outer layer. Served with everything from salad to fruit to Greek coffee, it\u2019s highly recommended paired with watermelon in the summer.<\/span><\/p>\n

\"Ladotyri

Photo courtesy of Lesvos Dairy S.A.<\/p><\/div>\n

7. Ladotyri Mytilini:<\/b> An Ancient Favorite<\/span><\/h3>\n

Ladotyri Mytilinis is<\/span> a hard yellow-white cheese with a subtle savory taste and aroma. Made of sheep\u2019s milk or with a mix of sheep\u2019s and goat\u2019s milk, it is<\/span> exclusive to the island of Mytilini, also known as Lesvos, in the Northern Aegean. <\/span><\/p>\n

Ladotyri is preserved in olive oil, hence its name: from <\/span>ladi, <\/span><\/i>which means oil, and <\/span>tyri, <\/span><\/i>which means cheese. A traditional cheese produced since ancient times, it is served at restaurants and tavernas as saganaki and often accompanied by the island\u2019s distinct anise-flavored drink, ouzo<\/span>.<\/span><\/i><\/p>\n

\"MANOURI\"

Photo Credit A.Vorillas<\/p><\/div>\n

8. Manouri:<\/b> Soft & Milky<\/span><\/h3>\n

On the heavier, creamier side is Manouri, a fresh, soft, milky white and mildly sweet whey cheese from Macedonia<\/span> and Thessaly<\/span> that has been produced for centuries. Traditionally produced from sheep\u2019s and goat\u2019s milk and usually cylindrical in shape, Manouri is enjoyed grilled, with pasta, or fresh with a drizzle of honey and\/or seasonal fruits. Its smooth and creamy texture gives it a richness of flavor and a versatility for both sweet and savory dishes.<\/span><\/p>\n

\"Metsovone\"

Photo courtesy of Grand Forest Metsovo<\/p><\/div>\n

9. Metsovone: <\/b>Smooth and Smoked<\/span><\/h3>\n

Metsovone, a semi-hard, smoked cheese that is cylindrical in shape and smooth in texture, derives its name from Metsovo, the picturesque mountain village in northern Greece\u2019s Epirus region. This distinguished cheese\u2014made of 80% cow\u2019s milk and 20% goat\u2019s milk, using the pasta filata<\/a> technique\u2014exudes an intense smoked aroma and flavor. The timber town owes its distinct cheesemaking craftsmanship to great Greek benefactor and Metsovite, Evangelos Averoff, who founded the Tossizza Cheese Factory, as well as the Katogi Averoff Winery.<\/span><\/p>\n

\"San

Photo courtesy of Municipality Of Syros-Ermoupolis.<\/p><\/div>\n

10. San Michali: <\/b>Splurge & Indulge<\/span><\/h3>\n

Exclusive to the Cycladic island of Syros, San Michali sounds fancy\u2014because it is. Considered a premium choice, San Michali is for cheese lovers who opt to splurge to indulge in its abundant aroma and full-bodied taste. The white-yellow cheese, which is salty, spicy, and hard yet subtly moist, is made from cow\u2019s milk. The cheese gets its name from the area and charming chapel of San Michali, located in the northern part of the island.<\/span><\/p>\n

For more information on Greece:
\n<\/b>www.visitgreece.gr<\/span><\/a>
\nwww.discovergreece.com  <\/span><\/a>
\nwww.agrocrete.com<\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A regional guide to the country\u2019s most distinct cheeses (other than feta)<\/p>\n","protected":false},"author":97,"featured_media":3131,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[11],"tags":[3723,870,3724,3720,3722,3721,3733,3725,3726,1359,3727,3728,3729,3730],"coauthors":[3731],"class_list":["post-34268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel","tag-arseniko-naxou","tag-feta","tag-graviera","tag-greece","tag-greek","tag-greek-cheese","tag-greek-isles","tag-katiki-domokou","tag-kefalograviera","tag-kopanisti","tag-krasotiri-ko","tag-ladotyri-mytilini","tag-manouri","tag-san-michali"],"acf":[],"yoast_head":"\n10 Cheeses to Try When You\u2019re in Greece<\/title>\n<meta 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