Randy Chandler
Greek cheese is typically made from sheep's milk, goat's milk, or a combination of the two. In ancient Greece, goat and sheep milk were abundant, so cheesemakers would use these to create their produce. Today, cow's milk is also used in some Greek cheeses. Feta, the most famous Greek cheese, is made from sheep's milk or a combination of sheep's and goat's milk. The goat's milk is responsible for the firmness of the cheese. Other Greek cheeses made from sheep and goat milk include Kefalotyri, Kaskavali, and Manouri.
| Characteristics | Values |
|---|---|
| Common types | Feta, Manouri, Kefalotyri, Kaskavali |
| Main ingredients | Sheep's milk, goat's milk |
| Other ingredients | Cow's milk, pasteurised milk, salt, olive oil |
| Texture | Soft, firm, hard, semi-soft, airy |
| Colour | White, yellow, golden-yellow |
| Taste | Creamy, salty |
| Accompaniments | Fruit, honey, dried fruit, jam, olive oil, pasta, meat, cooked vegetables |
| Preservation method | Stored in barrels filled with brine (a salt and water preservative) |
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What You'll Learn
- Feta, the flagship cheese of Greece, is made from sheep and goat's milk
- Manouri, a fresh, semi-soft white cheese, is produced from sheep or goat's milk whey
- Kefalotyri, a hard, salty white cheese, is made from sheep or goat's milk
- Kaskavali, a hard and airy Greek cheese, is made from sheep and goat's milk
- Greek cheesemakers use sheep and goat's milk as they are found in abundance in the land
Feta, the flagship cheese of Greece, is made from sheep and goat's milk
Feta, the flagship cheese of Greece, is made from sheep and goats' milk. It is a soft, white cheese with a salty flavour. Feta is typically made from sheep's milk, or a combination of sheep's and goats' milk. The more goat's milk that is added, the firmer the feta becomes. This combination of milks is a traditional feature of Greek cheesemaking, with ancient Greeks using sheep and goats' milk to preserve excess milk before it spoiled.
Feta is an integral component of Greek gastronomy, with EU legislation limiting the name 'feta' to cheeses produced in the traditional way in mainland Greece and the Lesbos Prefecture. These fetas must be made from sheep's milk, or a mixture of sheep's milk and up to 30% goat's milk from the same area. This legislation also applies to the UK and Northern Ireland.
Other Greek cheeses also use sheep and goats' milk, including Manouri, a fresh, semi-soft white cheese, and Kefalotyri, a hard, salty, yellow cheese. These cheeses can be made from either sheep or goats' milk, or a blend of the two, and are popular in Greek cuisine.
The diet of the sheep and goats is said to impact the quality of the milk, with animals eating organic herbs, oregano, thyme, olive leaves, and fresh grass, and roaming freely on farms. This traditional way of farming contributes to the distinctiveness of Greek cheeses.
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Manouri, a fresh, semi-soft white cheese, is produced from sheep or goat's milk whey
Greek cheeses are traditionally made from goat and sheep's milk, though in recent years, cow's milk has also been incorporated. Feta, for example, is a white cheese typically made from sheep's milk or a combination of sheep's and goat's milk. The goat's milk is responsible for the firmness of the cheese. The more goat's milk it has, the firmer it gets.
Manouri is a fresh, semi-soft white cheese produced from sheep or goat's milk whey. It is a traditional whey cheese with a creamy and bright profile, often compared to feta but with a creamier mouthfeel. It is made by combining leftover whey with cream to create a cheese that is crumbly and perfect for crumbling over salad and vegetables or grilling and serving with fruit and honey. It is also used as a substitute for cream cheese in cheesecakes or as a yogurt alternative.
Manouri is available in organic and artisanal varieties and can be purchased online. It is a great option for those looking for a Greek cheese with a fresh, tangy profile.
In addition to Manouri, there are several other Greek cheeses made from sheep and goat's milk, such as Kefalotyri, Mizithra, and San Michali.
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Kefalotyri, a hard, salty white cheese, is made from sheep or goat's milk
Greek cheese is traditionally made from goat and sheep's milk, though in recent years, cow's milk has also been incorporated. This is because, in ancient Greece, goats and sheep were found in abundance in the land, so they always used sheep's milk or a combination of sheep's and goat's milk to make cheese.
Kefalotyri (or kefalotiri) is a traditional Greek cheese made from sheep's milk, goat's milk, or a blend of the two. It is a hard, salty, white cheese with a tangy, sharp flavor. Its roots in Greece date back to the Byzantine era, almost two millennia ago. The color of the cheese can vary between yellow and white, depending on the mixture of milk used.
Kefalotyri is made in many regions of Greece and Cyprus, which leads to many different techniques, milks, and ingredients, resulting in a variety of features and qualities. It is a common ingredient in Cypriot and Greek dishes and can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta, meat, or cooked vegetables. It is especially suited for grating and is often used in spanakopita, a traditional Greek casserole.
Young kefalotyri takes two to three months to ripen, while aged kefalotyri, a year old or more, has a drier texture and a stronger flavor. It can be eaten as a meze with ouzo or grated on food.
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Kaskavali, a hard and airy Greek cheese, is made from sheep and goat's milk
Traditional Greek cheeses are made from goat and sheep's milk, though in recent years, cow's milk has also been incorporated. Feta, the most famous Greek cheese, is typically made from sheep's milk or a combination of sheep's and goat's milk. The goat's milk is responsible for the firmness of the cheese.
Kaskavali is a Greek cheese made from sheep's and goat's milk. It is a hard and airy, flavorful, yellow cheese that originated from Vlachic tradition in the northern Pindus mountains. It is an old cheese connected with the dairy product tradition of the Vlachic animal farmers of the northern Pindus mountains who, due to their constant migrations, spread it throughout the Balkan peninsula, as well as parts of Turkey. It is also known as "Greek parmesan".
Kaskavali is a type of kaseri cheese, which is made using a heated cheese mass technique (pasata fillata). It is produced in Lemnos and Samothrace, as well as in most Balkan countries. It is a sharp and salty cheese with a rich flavor.
Kaskavali is similar to Kashkaval, which is made from the milk of cows, sheep, goats, or a mixture of these. Kashkaval is often used in English-language menus in Bulgaria to refer to 'yellow cheese', while sirene is usually translated as 'white cheese'. Kashkaval is a popular cheese in Russia and is also produced in the Balkans and Italy.
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Greek cheesemakers use sheep and goat's milk as they are found in abundance in the land
Greek cheesemakers have historically used sheep and goats' milk due to the abundance of these animals in the land. In ancient Greece, before the invention of modern refrigeration, people had to find creative ways to preserve excess milk from spoilage. As sheep and goats were readily available, their milk was commonly used in cheesemaking. This tradition has continued, and today, Greece is known for its variety of sheep and goat milk cheeses.
One of the most famous Greek cheeses, feta, is typically made from sheep's milk or a combination of sheep's and goat's milk. The addition of goat's milk increases the firmness of the cheese. Feta has deep roots in Greek cuisine and culture, and its production dates back to ancient times. It is often stored in brine, a salt and water preservative, for at least two months before being sold.
In addition to feta, there are several other Greek cheeses made from sheep and goat milk. Kefalotyri, a hard, salty white cheese, is produced in many regions of Greece, resulting in a diverse range of flavours and qualities. Manouri, another Greek cheese, is a fresh, semi-soft white cheese made from sheep's or goat's milk whey, with added whole milk or cream. It is creamier and less salty than feta and is often used in salads or as a dessert with honey and dried fruit.
Other Greek cheeses made from sheep and goat milk include Kaskavali, a hard and airy cheese with salty notes, and Metsovone, a smoked cheese. Greek cheesemakers also incorporate cow's milk into some of their cheeses, such as San Michali, a hard, golden-yellow cheese produced exclusively from cow's milk on the island of Syros.
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