Even Zeus, the king of gods, was indulging into the pleasures of Greek cheese. It was the days when Zeus was hiding from his father’s rage and lived in a cave in Crete with Amalthea, a nymph that took care of him and often appeared as a goat. 


The origin of cheese-making is lost in centuries and the unique variety of Greek cheese uncovers the knowledge that local producers have gathered over the years. Greek cheese is mostly made with goat or sheep’s milk, and in some cases using cow’s milk. There are yellow cheeses and white ones; you can find creamy cheese to use as a spread and hard or semi-hard cheese; smoked aromatic cheese, soft and mild-flavored or with a tangy peppery taste. Different areas in Greece have developed a unique local cheese, often using the milk they’ve produced themselves and reflecting the traditional methods of processing it. Today at least 21 different cheeses are recognized as local products and have been awarded as products of Protected Designation of Origin (PDO), controlling the production and origin of the cheeses. Another 70 more types of cheeses have been recorded.


Here you will find a short guide for the most interesting and popular Greek cheeses.



The Greek celebrity cheese that is made exclusively with sheep’s milk or as a mix with goat’s milk. It has a salty and slightly sour taste and it is naturally white. Feta is a must for the Greek village salad. You can eat feta as a starter with some Greek extra virgin olive oil and a little bit of oregano, or cook it in meals. In some areas, feta is roasted with hot peppers flakes and a slice of tomato, creating an irresistible combination. And don’t forget, feta is the main ingredient in the filling of Greek tiropita, in other words, it’s the heart of Greek cheese-pie.



Graviera is a yellow hard cheese made with sheep and goat’s milk and, depending on the area, can be made with cow’s milk. It is said that its’ name comes from the French “gruyere” and the efforts of Cretans to make this French cheese. Graviera is a cheese that is left to mature, great as a table cheese and ideal for grating. Try it with fruits such as melon or with a little bit of honey and surprise your senses. The best Graviera comes from the islands of Crete, Naxos and the Agrafa region.



Kefalograviera is the saltier version of its cousin Graviera. It is a yellow cheese made from sheep and goat’s milk and comes in round blocks. Kefalograviera will add its piquant touch it if you grate it over pasta dishes and you will make delicious saganaki, fried cheese, with it.



A very popular semi-hard yellow cheese, made from sheep’s milk. It has a soft and tender taste and melts when cooked.  Kasseri is the Greek suggestion to use in pizzas or grate over spaghetti. It is delicious as a starter, or as a filling in sandwiches. Sometimes it’s fried with olive oil to make saganaki.


Katiki Domokou

Katiki is a white soft cream cheese made of goat’s milk and takes its’ name from Domokos, the place where it is produced. It can be eaten as a starter, as a spread with bread or in salads. It has a light aroma and a hint of sour taste. Its’ low fat content (10-19%) makes it perfect to accompany with light meals.



Manouri is a semi-soft white cheese made from the drained whey that is left from the production of other white cheeses, such as feta. Its’ name comes from the words “manos tiros” meaning “diluted, thin cheese”. It has a buttery taste and it is low in salt. You can eat manouri as an appetizer and it is often added in salads. You can serve manouri with honey and dry fruits.



Metsovone is a hard yellow cheese made from a mix of sheep and cow’s milk. It is made in Metsovo city in Greece and always comes in a cylinder block. It is a smoked spicy cheese that you can raw or roast or fry it.