Xynomizithra

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  Halloumi

  Halloumi or haloumi (Greek χαλούμι, Turkish hellim, Arabic حلوم ḥallūm) is a Traditional Cypriot cheese, that is also popular in Greece and throughout the Middle East and is now made the world over. It is made from a mixture of goat's and sheep milk, although some halloumi can be bought that also...
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  Feta

  Feta (Greek: φέτα) is a brined curd cheese traditionally made in Greece. A sheep's milk cheese, varying amounts of goats’ milk may be added, as long as goat milk makes up less than 30% of the total mixture. Since 2005, feta has been a protected designation of origin product in the European Union....
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  Anthotyros cheese

  Anthotyros (Greek: Ανθότυρος) is a traditional, unpasteurized, cheese made from sheep's and/or goat's whey with the addition of milk. It has various sizes and its shape is usually truncated cone or ball. The cheese is dry and white and has no rind. It is eaten for breakfast with honey and fruit, in...
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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 (cow's milk is not allowed in the Cypriot version), although, a similar cheese Kefalograviera, which is made with cow's milk, or a mixture of sheep and cow is...

• 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; from 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 Turkey and Greece. It is a soft textured, stringy rather than crumbly, chewey, hard-rind cheese and belongs to the pasta filata...

• Manouri cheese

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

• Mizithra cheese

  Mizithra (Greek: μυζήθρα) is a traditional unpasteurized cheese made from sheep milk - and/or goat-milk whey with some added milk. The cheese is soft, snow-white, creamy, and granular; its flavor is similar to ricotta salata. It is made in various sizes and shapes, most commonly a truncated cone....

• Metsovone cheese

  Metsovone (Greek: Μετσοβόνε)) is a traditional Greek cheese with protected designation of origin. It is a semi-hard smoked cheese, of "pasta filata" type, which is produced in the region of Metsovo (Epirus) from where the name derives. Metsovone is considered as an excellent quality table cheese....