Types of Greek Cheese

Cheesemaking in Greece is shaped by centuries of tradition and the rich, flavorful milk of sheep and goats. Unlike much of Europe, where cattle farming flourished, Greece’s rugged terrain and island-dotted geography across the Aegean and Ionian Seas were better suited for smaller, hardier animals like sheep and goat herding. As a result, Greece’s remarkable variety of cheeses comes from a blend of sheep and goat milk that imparts a unique depth of flavor.

Cheese isn’t just a staple in Greek cuisine — it’s woven into the fabric of the country’s mythology. According to legend, Aristaeus, the son of Apollo, bestowed the gift of cheesemaking upon the Greeks, alongside other vital skills like beekeeping, dairy farming, and herbal medicine. It’s no wonder the Greeks are some of the world’s most passionate cheese lovers. In 2022, the average Greek consumed over 21 kilograms (46 pounds) of cheese!

Among Greece’s contributions to the world of cheese, Feta stands as a global icon, earning its place alongside Italy’s Mozzarella and England’s Cheddar. But Feta is just the beginning. Greek cheesemakers have also perfected varieties like Kasseri, with its semi-hard, buttery texture, and Manouri, a creamy, subtly sweet delight.

List of Different Varieties of Cheese From Greece

Traditional artisanal cheese styles have flourished across Greece, from its smallest islands to the farthest reaches of the mainland. Below, we explore both popular favorites and lesser-known regional specialties.

Soft Cheeses

Name			Taste & Texture	Uses & Pairings
Feta*	Origin: Greek Mainland and Lesbos	Sheep	Salty, tangy, creamy to crumbly, with a distinct briny and slightly sharp aftertaste	Crumbled over Greek salad, used in traditional desserts like spanakopita and paired with tart fruits, olives, and honey
Mizithra	Crete	Goat Sheep	Mild, fresh, and creamy, with a slight tanginess paired with a hint of sweetness.	Topping for pasta, added to desserts like baklava, and paired with honey, nuts, or fruits
Anevato*	Macedonia	Sheep Goat	Tangy, creamy, slightly sour, with a velvety texture and fresh dairy taste	Spread on bread or served as a dip for vegetables
Kopanisti*	Cyclades	Cow Sheep	Spicy, tangy, with a creamy texture and an intense aroma	Paired with bread or used in appetizers, often served with Mediterranean foods and olives
Galotyri*	Thessaly, Epirus	Goat Sheep	Smooth, creamy, mild, and slightly tangy, with a fresh dairy flavor	Spread on bread, served with fruit or honey or used in salads
Xynomizithra*	Crete	Sheep Goat	Sour, tangy, with a crumbly texture; less salty than Feta	Eaten fresh, added to salads or spread on bread
Malaka	Crete	Sheep Goat	Soft and smooth with a mild milky flavor that’s comparable to Mozzarella	Eaten when cooked, used as filling in pies or added to pastries
Katiki Domokou*	Domokos	Goat Sheep	Soft, creamy, and fresh with a slightly tangy flavor	Used as a spread, added to salads, or enjoyed with bread and olives
Pichtogalo Chanion*	Crete	Sheep Goat	Mild, creamy, and tangy with hints of fresh herbs	Served with bread, crackers, or used as a dip or spread in appetizers
Xygalo Siteias*	Crete	Sheep Goat	Tangy, creamy, slightly sour, and salty with a smooth yet grainy texture	Served as a table cheese, in salads, or paired with honey and bread
Chloro	Santorini	Goat	Mild, creamy, fresh with a light, slightly salty flavor	Eaten fresh, paired with fruit or honey, or used in Greek savory pies
Armogalo	Samos	Goat	Spicy, fresh, tangy, with a smooth spreadable texture	Eaten fresh, used in salads, or spread on bread
Malaxia	Andros	Sheep Goat	Mild, slightly tangy with a soft, smooth texture	Used in pies, pairs well with raki or local bread​
Volaki	Andros	Cow	Rich, smooth, and creamy, with a characteristic ball shape	Eaten fresh, paired with bread, and fresh green salads
Touloumotyri	Aegean	Sheep Goat	Tangy, and slightly spicy with a little salt, gets its name from being aged in a “touloum” (goat skin bag)	Served with olives, as part of mezze platter, or grilled
Tyrovolia	Mykonos	Sheep Cow Goat	Mild, creamy, and slightly tangy with a smooth, moist texture	Grilled or used as filling for both savory and sweet pies
Tsalafouti	Central Greece	Goat Sheep	Spreadable, spicy, and salty with a sour taste reminiscent of yogurt	Served on its own as an appetizer or spread over bread

Semi-soft Cheeses

Name			Taste & Texture	Uses & Pairings
Manouri*	Thessaly, Macedonia	Goat Sheep	Mild, rich, buttery, with a hint of citrus and a texture similar to Feta, but much sweeter	Drizzled with honey, added to salads, pastries, or enjoyed as a dessert cheese
Kalathaki Limnou*	Limnos	Sheep	Mild, slightly tangy, and smooth, with a buttery-brined saltiness	Eaten fresh, served as an appetizer, or paired with olives
Batzos*	Thessaly	Sheep Goat	Mild, fresh, tangy, with a creamy, smooth texture	Eaten fresh, in salads, or paired with honey and bread
Manoura Sifnou	Sifnos	Sheep Goat	Mild, smooth, tangy, and salty with a somewhat gritty, chalky texture	Served on its own, paired with fruits, olives, and honey, or red wines
Kariki	Mainland Greece	Cow	One of the few blue cheeses from the country, with a strong, tangy flavor and melt-in-mouth texture	Served fresh or added to salads, paired with olives and bread
Mastelo	Chios	Cow	Mild, tangy, and creamy with a smooth, stretchy texture	Grilled, barbecued, or served fresh with bread
Tyrogliata	Crete	Sheep Goat	Mild, creamy with a slight tang, turning salty with age	In pastries, pies, and dips
Anthotyros	Crete, Cyclades, Thrace, Macedonia	Sheep Goat	Smooth, creamy, and sweet, without rind or salt, but becomes crumbly and salty with age	Paired with salads, honey, and fruit, or added to tomato dishes with herbs. Aged variety grated over pasta and savory dishes

Semi-hard Cheeses

Name			Taste & Texture	Uses & Pairings
Kasseri*	Thessaly, Macedonia, Lesbos, and Xanthi	Sheep	Buttery, tangy, slightly sweet with mild saltiness, and a chewy, elastic texture	Perfect for grilling, melting in the traditional fried cheese dish “saganaki”, or slicing into sandwiches
Talagani	Messinia	Sheep Goat	Mild, soft, creamy, tangy, and slightly salty, it is the Greek version of the famous Halloumi cheese	Typically grilled, used in sandwiches, or eaten with olives and bread
Formaela*	Arachova	Sheep Goat	Pungent, salty, with a distinct smoky aroma and firm texture	Grilled in saganaki, used in salads or enjoyed with bread and olives
Metsovone*	Metsovo	Cow Sheep Goat	Smoky, rich, with a slightly tangy and mild flavor	Grilled, melted into sandwiches, or used in Greek meze platters
Sfela*	Messenia	Sheep	Spicy, tangy, slightly salty, with a firm, crumbly texture	Eaten fresh or added to salads, used in traditional Greek pies and savory dishes
San Michali*	Syros	Cow	Spicy, nutty, and crumbly with a golden rind, known as the Parmesan of Syros	Paired with white wine, bread and raisins
Metsovela	Metsovo	Sheep Cow Goat	Smoky, rich, with a mild tanginess and firm texture	Added to desserts, in grilled or fried dishes, or paired with white wine
Boukovela	Greece	Sheep Goat	Smoky, earthy, with a salty, tangy flavor and a firm texture	Typically served in meze, with bread or olives, or used in various cooked dishes
Florinela	Macedonia	Sheep Goat	Soft, fresh, and creamy, with a slightly tangy aftertaste	Used in salads, served with bread, or added to baked or grilled dishes for a golden crust
Vasilotyri	Epirus	Sheep Goat	Strong, tangy, and salty. It has a soft texture when young, becoming firmer with age.	As a table cheese, paired with bread, olives, or added to traditional dishes
Komos	Naxos	Cow	Slightly tangy, nutty, and smooth with a creamy texture	Served in salads, on bread, or as part of a Greek cheese platter

Hard Cheeses

Name			Taste & Texture	Uses & Pairings
Kefalotyri	Mainland Greece, Cyprus	Sheep Goat	Sharp, tangy, with a salty flavor and a firm, crumbly texture	Added to pasta, served with bread, or enjoyed as a table cheese
Kefalograviera*	Western Macedonia, Epirus, Aetolia-Acarnania, Evrytania	Sheep Goat	Salty, robust, with a tangy, nutty flavor and firm, dense texture	Served as a table cheese, used in saganaki, or melted over pasta and casseroles
Graviera Naxou*	Naxos	Cow	Sweet, slightly tangy, with buttery and nutty notes, and a smooth golden rind	Sliced as a snack or used in recipes like saganaki
Graviera Kritis*	Crete	Sheep	Caramel-like sweetness with earthy, nutty undertones and a firm texture	Pairs well with fruits, honey, or grated on dishes like pasta and casseroles
Graviera Agrafon*	Agrafa Mountains	Cow Sheep Goat	Sweet, nutty, with a peppery finish and a characteristic golden rind	Served with bread, fruits, or roasted vegetables
Ladotyri Mytilinis*	Lesbos	Sheep, Goat	Rich, tangy, with a slightly spicy and herbal flavor, often covered in olive oil	Paired with bread, olives, or used in local recipes like pies and casseroles
Corfú	Corfu	Sheep	Sharp, tangy, and salty, comparable to Italian Pecorino Romano	Served as a table cheese, paired with bread, salads, or added to traditional Greek pies
Melanotyri	Naxos	Cow Goat	Rich, salty. and spicy, matured in wine dregs, and has a firm, crumbly texture	Served as table cheese or added to warm dishes
Melichloro	Lemnos	Sheep Goat	Earthy, nutty, and full-bodied with a hint of herbs	Grated over pasta and other dishes or paired with nuts and honey
Skotyri	Ios	Goat Sheep	Strong, tangy, slightly spicy, made by mixing Mizithra and Kefalotyri with spices	Used in pies, paired with green salads and wines
Petroto	Macedonia	Sheep Goat	Sharp, salty, and tangy with a distinct pattern from the straining bag	In pies, grilled, or served with olives and bread
Xynotyro	Mykonos	Sheep Goat	Flaky, pungent, yet tangy and sweet with hints of burnt caramel; aged in animal skin bags	Eaten fresh with bread or added to salads
Xerotyri	Cyclades	Sheep Goat	Salty and tangy, with a dry, crumbly texture and strong flavor.	Grated over pasta, paired with bread, olives, and wine

Apart from the well-known varieties, Greece also boasts unique cheese products, or by-products, that are just as celebrated as their mainstream counterparts. Take Eriki, for example—a creamy spread made from the milk of mountain-dwelling sheep and goats. Its rich, tangy flavor and smooth texture make it perfect for spreading on bread or using as a dip.

Another similar product is Prentza, crafted from the remnants left in barrels after producing cheeses like Feta and Mizithra. It is a popular dip and easy to make at home as well. 

These lesser-known products offer a glimpse into the innovative and sustainable practices that define traditional Greek cheesemaking.