Cheese — much more than Feta

Greece has the highest per capita cheese consumption in the world — over 30 kilos per person per year. And there is much more than just Feta:

• Feta (PDO): The king. Real Feta comes ONLY from Greece (EU-protected designation of origin since 2002) and is made from sheep's or goat's milk. Depending on the maturity, from creamy-mild to strong-salty. On the Horiatiki, in Pites, grilled in foil with tomatoes and peppers (Feta Psiti) — indispensable.
• Graviera: Hard cheese, similar to Gruyère — the most produced cheese in Greece. Graviera from Crete (made from sheep's milk) is particularly aromatic.
• Kefalotyri: Hard, salty sheep's cheese — the cheese for Saganaki (fried) and pasta.
• Kasseri: Semi-soft cheese, slightly sweet — perfect on a sandwich or grilled.
• Manouri (PDO): Creamy, mild whey cheese from northern Greece — a dream dessert with honey.
• Mizithra: Fresh or dried whey cheese from Crete — fresh like Ricotta, matured for grating over pasta.