Greek Food And Cheese: Perfect Pairing Ideas

Greek food is known for its versatility and variety, and cheese is an integral part of the cuisine. In fact, cheese is so important in Greece that it is said to have been a sacred food for the ancient Greeks, who designated a god, Aristaios, to it. Greece has a wide variety of cheeses, with over 60 different species recorded.

The most famous Greek cheese is Feta, which is also the country's national cheese. Feta is a soft, white, salty cheese with a tangy finish, made from sheep's milk or a mixture of sheep and goat's milk. It is incredibly versatile and is used in many traditional Greek dishes, from salads to pies and grilled meats.

However, there are several other Greek cheeses that are equally delicious and worth trying. Graviera, for example, is a hard, yellow cheese with a mild, sweet, and nutty flavour, and is the second most popular cheese in Greece. Kasseri, a semi-hard, pale-yellow cheese made from sheep's milk, is another popular table cheese. For dessert, Manouri, a semi-soft, fresh cheese made from the whey of sheep or goat's milk, is an excellent choice.

So, if you're looking to explore the world of Greek-inspired food, be sure to include these cheeses in your culinary adventures!

Feta: a soft, white, salty cheese made from sheep or goat's milk

Feta is a soft, white, salty cheese made from sheep or goat's milk. It is one of the most famous and loved Greek cheeses in the world and is Greece's biggest export outside of the country. Feta is aged for several weeks and then stored in barrels of brine for a minimum of two months before being sold. It is a versatile cheese that can be used in anything from eggs to desserts. It is often served in restaurants in Greece, either on its own with olive oil and oregano, or as part of a dish like a Greek salad or fried saganaki.

Feta is a white curd cheese with a slightly tangy, sour, and salty taste, which comes from the brine used to make it. It is a soft to medium-textured cheese that easily crumbles over Greek dishes. It is stored in barrels filled with brine (a salt and water preservative) and dries quickly, even when refrigerated, so it needs to be kept in brine or a salty milk solution to stay hydrated.

Feta is made with a mixture of sheep and goat's milk, or just sheep's milk, and is regarded as one of the savoury Greek cheeses. It is a slightly softer cheese that melts in the mouth and leaves a pleasant, slightly sour taste. It is often exported and is the most preferred type of feta.

Feta is a very popular cheese in Greece and was also the most popular with the ancient Greeks. It is a tradition to eat feta in Greece, and it is often served as an appetizer or meze. It is a staple in Greek cuisine and can be used in baked goods, casseroles, appetizers, and mezethes, as well as with fruit.

Graviera: a hard, yellow cheese with a nutty, sweet flavour

Graviera is a hard, yellow cheese with a nutty, sweet flavour. It is Greece's second most popular cheese after feta and is produced in various parts of the country, with the main varieties coming from Crete, Lesbos, Naxos and Amfilochia. It is made from either sheep's milk, cow's milk, or a mixture of the two. The Cretan variety is known for its burnt caramel taste, while the Naxos version is mostly made from cow's milk. Graviera is a versatile cheese that can be sliced and eaten, fried as saganaki, grated and served over pasta dishes, baked in a casserole, or used in salads. It is widely available outside of Greece and can be purchased at large grocery stores, Greek or ethnic markets, and specialty cheese shops, as well as online.

Graviera is a great choice for those who want to explore the flavours of Greek-inspired cuisine. Its nutty and sweet taste makes it a perfect addition to salads, sandwiches, and cheese boards. When grated or melted, it adds depth and richness to sauces, pasta, and pizzas. Its versatility also extends to frying, as it can be transformed into delicious cheese fritters or Greek saganaki, a pan-seared appetizer with flour, oregano, and a squeeze of lemon.

The history of Graviera dates back to 1914 when it was first made in Greece, inspired by the Swiss Gruyère cheese. However, instead of using cow's milk, the Greek cheesemakers opted for sheep and goat's milk, resulting in the unique flavour profile that Graviera is known for today. Over time, cow's milk has also been incorporated into the production of Graviera, particularly in the Naxos variety.

When it comes to pairing Graviera with Greek-inspired dishes, it is an excellent choice for traditional or gourmet cuisine. It pairs especially well with other Greek dishes like spanakopita and moussaka. Its creamy texture and flavour make it a delightful addition to salads, enhancing the freshness of the ingredients while adding a touch of sweetness. For those who enjoy a heartier meal, Graviera can be grated over pasta dishes, adding a nutty and savoury note to the overall flavour profile.

In terms of storage, Graviera can be kept in an airtight container in the refrigerator for a couple of weeks. It is recommended to wrap it in cotton cheesecloth and bring it to room temperature before serving. While it can be frozen, the texture may change upon defrosting. Graviera is a must-try for cheese enthusiasts and those exploring Greek cuisine, offering a delightful combination of sweetness and nuttiness that complements a variety of dishes.

Kasseri: a semi-hard, pale-yellow cheese with a buttery flavour

Kasseri is a semi-hard, pale-yellow cheese with a buttery flavour. It is made predominantly with sheep's milk and no more than 20% goat's milk. It is matured for at least three to four months to achieve its signature texture and flavour. Kasseri is a popular table cheese and is often used in omelettes, baking, and pastries. It is also suitable for sandwiches and as a filling for cheese pies.

Kasseri is a versatile cheese that can be enjoyed in many ways. It is a favourite among cheese lovers and is commonly consumed as a table cheese, paired with hot bread, or used in various dishes. When consumed as a table cheese, Kasseri is best enjoyed at room temperature, allowing its unique aromas to be released fully. It is recommended to let the cheese sit at room temperature for 20-30 minutes before serving.

Kasseri is produced in various regions of Macedonia and Thessaly, as well as in the Prefectures of Lesvos and Xanthi. The more Kasseri matures, the better its flavour and texture become. It is a staple in Greek cuisine and is often used in recipes such as pies and sandwiches.

Kasseri is a delicious cheese with a rich, slightly salty taste and a characteristic aroma of goat's and sheep's milk. Its texture is soft and stringy, and it melts beautifully, making it a perfect substitute for mozzarella on pizzas or in pasta dishes. Kasseri is a must-try for cheese enthusiasts and pairs well with dry, chilled white wines and mild reds without tannins.

Kefalotyri: a hard, salty cheese, often fried, grated or served as an appetiser

Kefalotyri is a hard, salty cheese made from sheep's milk or goat's milk (or a blend of the two). It is produced in Greece and Cyprus and is considered the oldest of the hard cheeses of Greece. It is typically aged for more than a year, resulting in a strong flavour. It is often compared to Gruyère, but is harder, sharper, and saltier.

Kefalotyri is a versatile cheese and can be consumed in many ways. It can be eaten on its own, as a meze with ouzo, or grated on warm pasta, cooked dishes, or meat. It is also used in the vast majority of recipes for spanakopita, where it can be substituted with Romano or Parmesan if it is unavailable. When well-made, it features a rich, salty flavour and a pleasant aroma. It pairs well with both red and white wines, as well as seasonal fruits.

Kefalotyri can also be fried, often in olive oil, for a dish called saganaki. It is a popular and well-known cheese, with roots in Greece dating back to the Byzantine era. It can be found in some gourmet or speciality stores outside of Greece and Cyprus.

Young kefalotyri takes two to three months to ripen, while an aged kefalotyri is a year old or more and has a drier texture and stronger flavour.

Manouri: a semi-soft, sweet cheese, often used in desserts

Manouri is a semi-soft, fresh, white cheese made from sheep's or goat's milk whey. It is a by-product of the production of feta cheese. It is similar to feta but creamier and less salty, with a milky, slightly citrusy taste. It is also less salty than feta, with a fat content ranging from 36 to 38 per cent and a low sodium content of 0.8 per cent.

Manouri is produced primarily in Thessalia and Macedonia in central and northern Greece. It is a Controlled Denomination of Origin cheese, so only cheese made in these areas is bona fide manouri.

Manouri is a versatile cheese and can be used in many dishes. It is often used in salads, pastries, or as a dessert cheese. It can be a substitute for cream cheese in dishes such as cheesecake. It is also delicious when drizzled with honey or served with fruit or nuts. It can be baked or breaded and pan-fried, like a saganaki. It can also be crumbled over pasta or used in pasta bakes.

The Washington Post has described manouri as having a "mild nature" that can be used in "all sorts of ways, in both savory and sweet preparations".

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