Greek Cheese

Sun, sea, olive oil….and cheese. Those are some of the things that come to mind when you think of Greece. Besides all those ancient ruins and the legends that the country abounds in, its food too is famous. The Greeks use cheese in a lot of their cooking and they have their own special array of cheeses.

Feta

The cheese Greece is most popular for. It is a soft cheese and it is kept immersed in salt water or brine for around eight weeks before it is used. This cheese is very much a part of Greek tradition and history and it finds mention way back in Homer’s time. Around half the cheese that is eaten by each Greek is Feta and people here love its white colour and its salt and acid flavour. It is made of goat’s and ewe’s milk and is packed in barrels, tins or plastic. Whether the name originated from the Greek word for cheese slice which is tyripheta or the Italian word for slice of food or fette is anyone’s guess. Feta can be used in salads, put into omelettes, used as stuffing for fish or meat, baked or even eaten plain. Very often, it is served as a thick slice with olive oil drizzled over it and a bit of oregano sprinkled over. A variation of Feta Cheese is made with cow’s milk and is called Telemes.

The other Greek cheeses which are famous are Haloumi, Formaella of Parnassos, Anthotiros, Galotiri, Graviera of Naxos, Graviera of Crete, Kefalograviera, Kefalotiri, Kasseri, Kalathaki of Limnos, Manouri, Kopanisti, etc.