Xynomizithra Kritis is a gorgeous, fluffy white Greek PDO cheese that is a fabulous addition to classic Greek dishes. Read on to learn more about this whey cheese and how best to use it in your cooking.

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Where does Manouri come from?

Manouri is a semi-soft white cheese that originates from Western and Central Macedonia and Thessaly. Unlike most Greek PDO cheeses, Manouri is actually made with sheep’s or goat’s whey that has been drained when making Feta. As a result of this, its flavour is quite similar for Greece’s most famous cheese. However, its texture tends to be a bit creamier

How is Manouri made?

The actual production process involves adding pasteurised sheep’s or goat’s milk to the drained whey. Once the curds have drained, the maker packages the cheese in plastic cylinders. Because of this, Manouri does not develop any rind or casing and presents in a log shape.  

How to serve Manouri

On the palate, this white cheese exhibits a less salty flavour profile than Feta with pleasant notes of citrus. Locals like to use it in pastry dishes such as Spanakopita and can replace cream cheese in a cheesecake. Moreover, it excels in pasta dishes and salads. Having said that, this cheese is good enough to be served as a table cheese with a drizzle of honey. 

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Where does Kopanisti Mykonou come from?

As its name indicates, Kopanisti Mykonou comes from the Cyclades islands of Mykonos, Syros and Tinos. This 300-year-old island cheese shows significant seasonal variations depending on the weather, temperature and milk used. 

In a similar manner to most Greek PDO cheeses, Kopanisti can be made from sheep’s milk, goat’s milk or a combination of the two. In the Greek language, the word kopanisti means “beaten to separate”, which is part of the production method for this cheese. 

How is Kopanisti made?

During production, the milk choice and ratio plays a significant role in the final flavour of the cheese. Indeed, it can range from sweet to sour with a buttery and soft texture. And its colour can vary from white to pale beige. Even though it has no blue mould, the locals often refer to it as the Greek Roquefort because of its spicy flavour.

How to serve Kopanisti

Even though this is clearly not a blue cheese, the locals often compare it to Roquefort due to its innate spiciness. This soft spreadable cheese is very popular in salads, sweet desserts and pies. It owes its versatility to the range of textures and flavours that various versions of Kopanisti can demonstrate. Because milk is scarce throughout the Cyclades islands, you will find it very hard to locate this cheese outside of the PDO region. 

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Where does Kefalograviera come from?

Kefalograviera is a pressed cooked Greek cheese that is made from 100% sheep’s milk or a mixture of sheep and goat’s milk. Actually, this is a fairly young cheese since production only began in the 1960’s. However, it has already become a firm favourite in Greece and around the world. Kefalograviera is produced in the mountains of Western Macedonia and Epirus and aged for 3 months or longer. 

How is the Macedonian Prince made?

Unlike most Greek cheeses, Kefalograviera has a firm texture that is dotted with eyes throughout. Also, as you’ve probably guessed from its name, Kefalograviera is a combination of two popular Greek cheeses: Kefalotyri and Graviera. As a matter of fact, it brings together the piquant quality in Kefalotyri and the mellowness of Graviera. The end result is a complex cheese with a savoury flavour and rich aroma. 

How to serve Kefalograviera

Unsurprisingly, this Greek PDO cheese is a hugely popular cheese for Saganaki. On top of this, the Greeks like to use it in pasta dishes and on meze platters. Finally, it pairs really well with full-bodied red wines, ouzo and some local white wines. 

If you can’t get your hands on Kefalograviera, some great alternatives are Kefalotyri, Parmigiano Reggiano, Pecorino Romano or a mature Gruyère. 

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This Greek PDO cheese is a mouthful in many ways. Discover Formaela Arachovas Parnassou, a mixed milk pressed uncooked cheese from Arachova.

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Where does Kalathaki Limnou come from?

Kalathaki Limnou is a soft and white cheese that comes from Lemnos, Greece in the northern Aegean Sea. It is a brine cheese made from sheep’s milk or a combination of sheep’s milk and goat’s milk.

If using goat’s milk, the PDO mandates that the amount cannot exceed 30% of the total milk. Moreover, the sheep and goats have to graze freely on wild grass. As a result, the cheese is a spectacular expression of the local terroir. 

How is Kalathaki Limnou made?

The traditional method of making Kalathaki Limnou Greek cheese involves placing the curd into a kalathaki, which means “small basket”. Once in the basket, the cheese is allowed to drain and acidify. During this process, Kalathaki Limnou develops its characteristic round shape and pattern. The baskets are then put in brine and matured for at least two months. 

How to serve Kalathaki Limnou

Actually, the texture of Kalathaki Limnou is very similar to Feta. However, this particular cheese has a milder flavour which can be described as salty and slightly acidic.

Locals in Lemnos often enjoy this delicate cheese on a cheese platter with stone fruit. In addition to this, they often use Kalathaki in salads and pastries such as Spanakopita. 

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Where does Graviera Kritis come from?

As is often the case in Greece, Graviera Kritis is made mostly using sheep’s milk combined with goat’s milk (up to 20%). Moreover, the animals that produce the milk for Graviera Kritis cheese must be allowed to graze freely in the mountainous and semi-mountainous areas of Crete, where the cheese is made. This ensures that no pollutants or pesticides make their way into the milk that produces the cheese.

The other two types of Graviera that bear a PDO stamp are Graviera Naxou and Graviera Agrafon.

How is Graviera Kritis made?

Presently, artisans produce this cheese using traditional methods and ripen their wheels in Lasithio, Iraklion, Hania, and Rethymnos. After maturing for up to five months, Graviera Kritis develops a hard light-yellow paste surrounded by a natural rind.

Overall, its flavour is nutty and sweet, with a subtle savoury aftertaste. Actually, it is one of the most popular cheeses in Greece and is well-liked around the world. 

How to serve Graviera Kritis

Locals often serve this wonderful Greek PDO cheese as an appetiser or grated into soups and salads. Furthermore, it pairs particularly well with fruits including pear, apple, and grapes.

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Where does Kasseri come from?

Kasseri is a pasta filata cheese produced four specific regions of Greece: the island of Lesbos, Thessaly, Macedonia, and Xanthi in Thrace. Earliest records of this cheese appear at the start of the 19th century. The cheese’s name comes from the Hebrew word kosher. Because the earliest versions of Kasseri did not use rennet, it was a cheese fit for the requirements of Jewish law. 

How is Kasseri made?

Like Metsovone, Kasseri belongs to the pasta filata family. Nowadays, it is made by heating milk to 36°C and adding rennet to form the curd. Once the curd is set, the maker divides it into small pieces the size of a corn kernel and wraps them tightly in a cheesecloth to drain.

Once the cheese has fermented, it is cut into thin slices, placed in hot water and stretched in a similar way to Mozzarella. Finally, they salt the kneaded cheese mass and transfer it to moulds for up to three days. The cheese is then ready for maturation which can last up to three months. 

How to serve Kasseri

At that age, Kasseri is rindless and has a semi-hard texture. Its taste is buttery and sweet. As it matures further, its flavour profile gradually becomes more savoury.

At room temperature, Kasseri is an excellent addition to sandwiches and omelettes. Because it melts beautifully, it is also often used in baked dishes including pizza. We recommend washing it all down with a full-bodied red wine. 

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Where does Anevato come from?

Anevato is the only Greek PDO cheese than can be made with 100% goat’s milk. This unique fresh cheese originated from Western Macedonia where it has been made by local shepherds for generations. Currently, the PDO restricts its production to the Grevena prefecture, a mountain region known for its quality dairy, and the Voio area in Kozani prefecture. 

How is Anevato made?

As well as goat’s milk, the PDO allows the use of sheep’s milk, or a combination of the two. Since they mainly produce Anevato during the summer months, the richer milk and warmer temperatures make the souring and fermentation an easier process. The process begins with storing the milk between 18-22°C until it reaches the desired acidity. At this point, the maker moves the cheese to a cooling chamber for 24 hours. Afterwards, they add rennet and salt and let the cheese mature for two months. 

How to serve Anevato

At two months, Anevato has a pristine white colour, with the occasional tinge of pink. Its texture is soft and grainy and its flavour is acidic and fresh.

Due to its creamy texture, it is a very popular addition to salad and savoury pastries. Also, the locals often spread Anevato on toast or crackers. This young cheese pairs spectacularly with local wines such as Mavrodafni and Moschato. 

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The post Anevato: A Rare Goat’s Milk Greek Cheese appeared first on Cheese Atlas.

Where does Graviera Agrafon come from?

Graviera Agrafon is a type of Graviera that originates from the Agrafa mountains in Western Thessaly and Evritania. Unlike Graviera Naxou, Graviera Agrafon is made with either sheep’s milk or a combination with goat’s milk (not more than 30%). 

How is Graviera Agrafon made?

To make this pressed cooked Greek cheese, local artisans coagulate their milk at 34-36°C for up to 30 minutes. Afterwards, they cut the curds and warm them up to 48-52°C while stirring. Finally, they hoop the cooked curds into moulds, press them for one day and brine them for up to four days. Overall, they mature the wheels of cheese for three to six months at 95% humidity.  

At six months, Graviera Agrafon has a compact straw-coloured paste that is full of small round eyes. Its aroma is rich and grassy and its flavour is a touch spicy and goaty. Interestingly, this cheese’s flavour profile has made it more popular overseas than in Greece. Hence, most of the production is exported to France, Switzerland and Germany. 

How to serve Graviera Agrafon

Overall, Graviera Agrafon excels as a sliced table cheese. Due to its stronger flavour, it pairs well with equally robust and tannic red wines.  

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Where does Metsovone come from?

Metsovone is a naturally smoked pasta filata cheese that finds its roots in the region of Metsovo in Epirus. Actually, the cheese gets its name from the Vlach capital, Metsovo, a preserved, historic mountain town that is located at an impasse in the Pindus Mountains.

How is Metsovone made?

In a similar manner to Gravieria Naxou, the PDO specifies that Metsovone can be made with a mixture of cow’s, goat’s and sheep’s milk. But the percentage of cow’s milk has to be at least 80% of total milk. In order to learn the art of pasta filata, young locals were sent to Italy by the Tossitsa family for training.  

As a result, Metsovone smells, looks and tastes quite a bit like Provolone Piccante. However, it does differ in one major way. Because it is naturally smoked during maturation, the cheese develops a certain smoky quality.  

How to serve Metsovone

Metsovone is a good table cheese but truly excels when melted on a butterflied steak, mushrooms or potatoes. Besides, the locals enjoy grilling slices of this cheese and sprinkle them with cayenne pepper or paprika. Also, it pairs beautifully with a glass of a local red wine. 

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The post Metsovone: The Provolone From Greece (Complete Guide) appeared first on Cheese Atlas.

By and large, the Greeks favour sheep and goat milk cheeses. So much so that it is really surprising when you find a spectacular cow’s milk cheese like San Michali.

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