In Greek mythology Aristaios, the son of Apollo and Cyrene, was sent to the Greeks as a gift from the gods. He was to teach them the art of cheese making, an ability that would become known as “a gift of everlasting value.”
Indeed, the Greeks have a long-standing tradition of exquisite cheese making. Ancient texts, including those by Homer, reveal Greece’s oldest brined varieties existed as far back as 4000 BC. And today, many cheeses from the small Mediterranean country have earned protection under the European Union’s PDO (Protected Denomination of Origin) provisions.
Just one bite and you’ll understand how cheeses like Feta, Graviera, and Kefalotyri have gained their reputation as some of the finest in the world. Many connoisseurs say the noticeable difference in taste and quality from the fresh ewe and goat’s milks used in production. In fact, many Greek cheeses are made in mountainous regions such as Skopelos, where goats and sheep graze on wild herbs and grasses – without the use of fertilizers or pesticides.
Anthotyro
Made throughout Greece for centuries, this traditional whey cheese is crafted from ewe or goat’s milk and typically formed into cone or ball shapes. The Greek name for the PDO variety translates to “flower cheese,” and the cheese displays a floral aroma and flavor with hints of wild herbs and smoky tang. When fresh, Anthotyro is soft, mild and used in cheese pastries or eaten with honey and fruit for breakfast. When aged, it becomes a hard, salty, rich cheese for table or grating.
Katsikisio tiri lefko
Greece’s most famous traditional cheese, Feta is a significant part of the Greek diet, adding daily flavor to salads, pastries, and the famous saganaki (fried cheese) appetizer. Made from pure ewe’s milk, or mixed with up to 30% goat’s milk, the white cheese is ripened and kept in brine, giving it a salty, milky, slightly acidic taste.
Myzithra
Made for thousands of years, this cheese is considered the ancestor of all Greek whet cheeses. It is derived from the whey and comes in two types.
Fresh Myzithra is consumed within days of production. It may be salted or unsalted and is similar to cottage cheese.
Aged Myzithra is more salty, dry and firm. With a nutty flavor and crumbly texture, it is comparable to Italian Ricotta. The cheese is wonderful for grating and cooking. It is also eaten with olives and tomatoes, or as a dessert with honey.
Join us and see this cheese being made - and get to taste it!