Anthotyros cheese

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  Halloumi

  Halloumi (Greek χαλούμι, Turkish hellim, Arabic حلوم ḥallūm) is a Cypriot semi-hard, unripened brined cheese made from a mixture of goats' and sheep milk, and sometimes also cows' milk. It has a high melting point and so can easily be fried or grilled. Halloumi is set with rennet and is unusual in...
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  Feta

  Feta (Greek: φέτα) is a brined curd cheese traditionally made in Greece. Feta is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads (e.g. the Greek salad § Shopska salad in Bulgaria), pastries and in baking,...
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  Manouri cheese

  Manouri (μανούρι) is a Greek semi-soft, fresh white whey cheese made from goat or sheep milk. Manouri has PDO status.
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  Kefalotyri cheese

  Kefalotyri (or Kefalotiri) (Greek: κεφαλοτύρι) is a hard, salty yellow cheese made from sheep milk and/or goat's milk in Greece and Cyprus, although, a similar cheese Kefalograviera, which is made with cow's milk, or a mixture of sheep and cow is sometimes sold outside Greece and Cyprus as...

• Kefalograviera

  Kefalograviera is a hard sheep milk cheese with a salty flavor and rich aroma. It is often used in a Greek dish called Saganaki, cut into triangular pieces, rolled in seasoned flour and lightly fried. It is very similar to Kefalotyri cheese and sometimes is sold as it. Kefalograviera has PDO status

• Xynotyro cheese

  Xynotyri is an unpasteurized whey cheese from Greece made from sheep's milk or goats milk, with a hard and flaky consistency, a pungent aroma and a yogurt-like sweet and sour taste. "Xynotyri" means "sour cheese" in Greek. Traditionally the cheese is drained and cured in reed baskets or allowed to...

• Kasseri

  Kasseri (Greek Κασέρι; or in Turkish kaşer, kaşar) is a medium-hard pale yellow cheese made from unpasteurized sheep milk with very little, if any, goat's milk mixed in, in Greece and Turkey. There is also a cow-milk version. It is a soft textured, stringy rather than crumbly, chewy, hard-rind...

• Xynomizithra

  Xynomizithra or xynomyzithra (Greek: Ξυνομυζήθρα) is a whey cheese with some added milk; it is a sour variant of Mizithra, and made from ewes' and/or goats' milk. The proportion of full-cream milk is about 15%. It is mainly produced on the island of Crete but other areas in Greece also produce it....

• Mizithra cheese

  Mizithra (Greek: Μυζήθρα) is a traditional, unpasteurized fresh cheese made with milk and whey from sheep and/or goats. The ratio of milk to whey usually is 7 to 3. It is primarily produced on the island of Crete, but other areas in Greece also produce it. In Cyprus a similar cheese is known in...

• Metsovone cheese

  Metsovone (Greek: Μετσοβόνε) is a semi-hard smoked pasta filata cheese produced in the region of Metsovo (Epirus, Greece). Metsovone has been a European protected designation of origin since 1996. Metsovone is manufactured from cow’s milk or a mixture of cow and sheep or goat milk.