Greece's rich cheese culture

Greek cheese and cheese-making are a cherished part of the country’s culinary heritage. Greeks produce and consume a wide variety of cheeses, each with its unique flavor and texture. These cheeses are often made from the milk of different animals, including goats, sheep, and cows.

One of the most renowned cheese-producing regions in Greece is Crete, known for its exceptional dairy products. Cretan cheeses like graviera and myzithra are famous for their quality and distinct taste. Graviera is a hard cheese with a sweet and nutty flavor, while myzithra is a creamy and versatile cheese used in both savory and sweet dishes.

However, Crete is not the only place in Greece where cheese takes center stage. Various regions across the country have their own cheese traditions and specialties. In Epirus, you’ll find the famous feta cheese, which is used in the classic Greek salad and many other dishes. On the island of Naxos, you can taste the exceptional graviera cheese, while in Macedonia, the local kasseri cheese is a delight.

Greek cheeses are enjoyed in a myriad of ways, from being served as meze (appetizers) to starring in dishes like moussaka, pastitsio, and spanakopita. Cheese is an essential ingredient in Greek cuisine, and the country’s cheese-making traditions continue to thrive, offering travelers a taste of Greece’s rich gastronomic heritage.