In her book “When Zeus Became a Man (with Cretan shepherds),” author Sabine Ivanovas describes myzithra as “the most sensuous cheese of the world.” When she visited cheesemaker Vassilikos in the village of Xeraxyla on Crete and asked for a sample of his just-made myzithra, she reported that it melts on the tongue and fills […]
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Metsovone – Greek Cheese
Metsovone is a smoked cheese produced in the Metsovo area in northwest Greece, hence its name. It is made from cow’s milk, or a combination of cow’s and goat’s milk. The taste is slightly sharp, not unlike Swiss cheese. During production, metsovone is suspended from the ceiling so that nothing touches the surface of the […]
Manouri – Greek Cheese
Manouri is a semi-soft fresh white cheese made from the drained whey from feta production (sheep or goat milk). It is similar to feta cheese but creamier and less salty or salt-free. It is made in Central and Western Macedonia and in Thessalia. Greek name and pronounciation: μανούρι, pronounced mah-NOOR-ree At the market: Manouri has […]
Lathotyri Mytilinis – Greek Cheese
Lathotyri is a light yellow cheese with a strong flavor. It is lightly salted. The distinguishing characteristic of lathotyri is that it is aged and stored in olive oil, thus the name: latho from the word for “oil” and tyri meaning “cheese.” It is made with sheep milk or a combination of sheep and goat milk. Greek name and […]
Kopanisti – Greek Cheese
Kopanisti is a white or blue-white cheese that is produced without the use of machines. Made from full-fat sheep, goat, or cow milk (or a combination), salt and ground pepper are added before aging-curing, giving it a strong flavor. It is made only in the Cyclades Islands. The Greek island of Mykonos is famous for […]
Katiki – Greek Cheese
Katiki is a creamy white cheese made from goat’s milk or a combination of goat’s and sheep’s milk. It has a salt content of 1%. Greek name and pronunciation: Κατίκι, pronounced kah-TEE-kee At the market: Katiki Domokou can be found commercially in Greek and Mediterranean markets, or ethnic grocers and cheese specialty shops. Using Katiki: […]
Graviera from Crete – Greek Cheese
Graviera is one of the most popular cheeses in Crete. It is a hard cheese wtih a light yellow color, and has a slightly sweet and nutty taste. The Cretan version (there is also a graviera made in Naxos) is made with sheep milk, or sheep milk with a small amount of goat milk. It […]
Feta – Greek Cheese
Feta is a white cheese and is the most consumed cheese in Greece. It’s also the most widely exported Greek cheese. And feta cheese is exclusively Greek. In 2005, after sixteen years of hot debate, the European Union’s highest court decreed that “feta” is protected as a traditional Greek product, and that none of the […]
Anthotyro – Greek Cheese
Anthotyro is a white whey cheese, a variation of and similar to myzithra, made from sheep’s and goat’s milk. Greek name and pronounciation: ανθότυρο, pronounced ahn-THOH-tee-roh Alternate spelling: anthotiro At the market: Like myzithra, anthotyro comes in a soft, fresh version that has a light lemon flavor, and in dryer (aged) form (photo) which is semi-hard […]
Greek Traditional Kokoretsi
INGREDIENTS: 2 plucks (lamb or goat) 2kgr intestines (lamb or goat) some extra sweetbreads salt, pepper, oregano METHOD: Wash the intestines (inside) and place them in a bowl with enough vinegar for about 1h, then drain them and place them in a covered bowl in the refrigerator. Wash the plucks, cut into a square size […]