Cheese And Greek Food: Perfect Pairing Ideas

Greece is known for its wide variety of cheeses, with feta being the most famous and biggest export outside of the country. Feta is a soft to medium cheese that is very versatile and can be used in anything from eggs to desserts. However, there are many other Greek cheeses that are just as good and popular, such as kefalotyri, kasseri, manouri, and graviera. Greek cheeses are typically made with sheep's and/or goat's milk, and they range in texture from soft and stringy to hard and sharp. They are often used in appetizers, salads, pastries, and baked dishes, and they pair well with seasonal fruits and red wine.

Feta: a soft, salty cheese, often served fried, in salads, or with fruit

Feta is a soft, salty cheese that is a staple of Greek cuisine. It is made from sheep's or goat's milk and is aged for several weeks before being stored in barrels of brine for a minimum of two months. Feta is a versatile cheese that can be served in a variety of ways, including fried, in salads, or with fruit.

When fried, feta becomes juicier and is known as Saganaki, a traditional Greek appetizer. Saganaki is typically prepared in a small, two-handled heavy-bottomed frying pan called a sagani. The cheese is dredged in flour and then pan-fried in olive oil until it forms a golden crust and the interior becomes gooey. Saganaki is often served as a starter, accompanied by a Greek salad or green salad to balance the richness of the dish.

Feta is also commonly used in salads, adding a salty flavour and creamy texture. It pairs well with a variety of ingredients, such as vegetables, chicken, or eggs. Its salty taste can complement a wide range of salad dressings and toppings.

In addition to fried dishes and salads, feta is a popular choice to enjoy with fruit. The acidity of the fruit reacts nicely with the cheese, creating a harmonious combination of sweet and savoury flavours. Feta's soft and crumbly texture makes it easy to pair with a variety of fruits, such as grapes, apples, or berries.

Whether served fried, in salads, or with fruit, feta is a beloved component of Greek cuisine. Its versatility, salty flavour, and soft texture make it a favourite among locals and visitors alike.

Graviera: a versatile, mildly sweet, yellow cheese, made from a blend of cow, goat, and sheep milk

Greece has a rich history of cheese-making, with a wide variety of cheeses to choose from. One of the most popular Greek cheeses is Graviera, a versatile, mildly sweet, yellow cheese made from a blend of cow, goat, and sheep milk.

Graviera is produced in several regions across Greece, including Crete, Lesbos, Naxos, and Amfilochia, with each area offering its own unique variations. For example, the Graviera from Crete is made solely from sheep's milk and matured for a minimum of five months, resulting in a slightly sweet flavour. On the other hand, the Graviera from Naxos is primarily made with cow's milk.

This cheese is incredibly versatile and can be sliced, grated, baked, or served in salads. It is an excellent choice for Saganaki, a traditional Greek dish of pan-seared cheese, or for making cheese fritters (Greek cheese balls). Graviera is also perfect on a cheese platter, paired with wine. Its mild, nutty flavour and semi-hard texture make it a great option for frying, as it holds its shape well and has a gooey, stringy texture when melted.

When it comes to purchasing Graviera, it is worth seeking out local farmer's markets to find fresh, high-quality cheese. Graviera is a must-try cheese when exploring the diverse and delicious world of Greek cheeses. Its versatility and mild sweetness make it a perfect addition to various dishes, from appetizers to desserts.

Saganaki: a fried cheese appetiser, made with feta, graviera, or kefalograviera

Saganaki is a classic Greek mezze dish, named after the pan it's cooked in. This fried cheese appetiser is cooked in a small two-handled pan, similar to a skillet. The best cheeses for saganaki are those that are firm enough to withstand heat without fully melting, yet soft enough to become gooey and stringy on the inside.

The traditional Greek cheeses used for saganaki are graviera, kefalograviera and kefalotyri. These are medium-hardness yellow cheeses with a mild nutty flavour. Graviera is a hard cheese with a mild, slightly sweet taste. It is usually made with cow's milk or sheep's milk and is aged for a minimum of 5 months. Kefalograviera is made with cow's milk and has a sharp taste. It is often paired with other strong-flavoured foods such as pasta.

If you can't find these traditional Greek cheeses, good alternatives include thick slices of Monterey Jack, provolone and young Pecorino. Cypriot halloumi and mastello from the island of Chios are also used in some regional variations of the dish.

Feta is another popular choice for making saganaki, though it won't melt or become gooey like the other cheeses. Instead, it will become creamy and soft with a crunchy coating. To make feta saganaki, coat the cheese with flour and shallow fry until golden. It is often served with a combination of lemon, honey, thyme and sesame seeds for a salty-sweet flavour.

Kasseri: a soft, buttery, pale-yellow cheese, used in pastries, sandwiches, and pies

Kasseri is a semi-hard, pale-yellow cheese with a mild, buttery taste, making it a popular table cheese. It is made from sheep's milk or a combination of sheep's and goat's milk, and sometimes, cow's milk. It is named after the region of Kassos in the Aegean Sea, where it is believed to have originated. Kasseri is a staple in Mediterranean cuisine and is one of the most well-known Greek cheeses with a unique and unmistakable flavour. It is traditionally made with goat's and sheep's milk, although it is often made with cow's milk in the United States or ewe's milk in Eastern Europe.

Kasseri's texture is smooth and elastic, making it perfect for slicing or melting. It has a golden-yellow colour and a slightly buttery aroma that adds depth to its overall taste. Its flavour is a unique blend of rich, tangy, and slightly salty. The combination of sheep's and goat's milk gives it a mild and creamy flavour with a hint of sweetness. Some people liken its taste to a mix of Gruyère and Fontina cheeses.

Kasseri is typically used as a table cheese and is often served with pastries, sandwiches, or omelettes. It is also a common ingredient in the traditional Greek dish saganaki, where the cheese is fried and served with a squeeze of lemon. It is also used in dishes like moussaka, aubergine pie, and cheese pies. Its high melting quality makes it suitable for grilling or frying. It can also be cubed and skewered with olives, cherry tomatoes, and cucumbers to create a delicious and easy-to-make appetizer.

Kasseri is a versatile cheese that can be used in various culinary applications. It can be grated or shredded over grilled vegetables, pasta dishes, and pizzas, adding a rich and savoury flavour. Its ability to melt without losing shape makes it ideal for grilling or stuffing in dishes like stuffed peppers. Kasseri can also be used in sandwiches and wraps to elevate the flavour profile. When paired with fresh tomatoes, basil, and a drizzle of olive oil, it adds a creamy and tangy element to the dish.

Kasseri is a delicious and versatile Greek cheese that adds a delightful taste to any meal. Its unique taste and ability to complement a wide range of flavours make it a favourite among cheese enthusiasts looking to explore new varieties.

Kefalotyri: a hard, salty, yellow cheese, often served fried or grated

Kefalotyri is a gourmet Greek cheese with a salty taste and a sharp flavour. It is a hard, ripened cheese, often white or yellow in colour, made from goat's or sheep's milk, or a combination of the two. It is a popular and well-known cheese, with roots in Greece dating back to the Byzantine era.

Kefalotyri is a versatile cheese that can be consumed as is, fried, or grated. When fried, it is often cooked in olive oil and served as a dish called saganaki. It is also a great cheese to grate over pasta, meat, or cooked vegetables. It is a key ingredient in the majority of spanakopita recipes, where it is often substituted with Romano or Parmesan if it is unavailable.

Aged kefalotyri, which is a year old or more, is drier with a stronger flavour. It is often consumed as a meze with ouzo or grated over food. Young kefalotyri, on the other hand, takes two to three months to ripen.

Kefalotyri can be purchased from some gourmet or speciality stores outside of Greece and Cyprus. It is also available from select online retailers.

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