Greece is an important exporter of cheese and produces a large variety of qualitative cheeses, some of them are famous worldwide like feta, manouri, graviera, kefalotyri, kasseri, ladotiri, myzithra... Greek Cheese
 
Feta
Barrel-aged feta is produced in December through April from a blend of all
natural sheep and goat's milk taken from free-ranging herds. The curd is molded
in large round molds, which are turned frequently by hand while they drain.
Mt. Vikos Barrel-Aged Feta
Greek Cheese Assortment
You'll enjoy Manouri with fig spread, Graviera drizzled with Extra Virgin olive
oil, and Kefalotyri served with rich Greek olives and beans. More Info!
Manouri: This is essentially a sheep's milk
"cream cheese", made by adding sheep's milk cream to the whey from the feta
production. Try some with Glazed Figs - it's fantastic.
Graviera: Made on the island of Crete from fresh milk
of free-ranging sheep and goats, this aged Graviera is made during months when
grasses and plants are green for a sweet flavor.
Kefalotyri: This traditional unpasteurized sheep's milk
cheese has been produced in various regions of Greece since Byzantine times. A
hard cheese, Kefalotyri is the first cheese to be produced at the start of each
new milking season, ensuring that its milk was taken just after the lambs were
weaned.
Greek Cheese Board
Our cheese board selection brings together these three Greek classic farmhouse
cheeses. More Info!
You can really taste the difference! Greek Cheese
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