Greek cheeses

Anthotyros ( Greek: Ανθότυρος, masculine gender) is a traditional, unpasteurized, cheese made from sheep's and/or goat's whey with the addition of milk. It has various sizes and its shape is usally truncated cone or ball. The cheese is dry and white and has no rind. It is eaten for breakfast with honey and fruit, in savoury dishes with oil, tomato and wild herbs, ideal for spaghetti dishes. This cheese has been made for centuries. It's name ("flower cheese") comes from the aroma and flavor, carrying the hint of wild herbs. Smooth, hard and moist, the cheese has a fine, crumbly texture. The pure white interior is delicate, and the famed, floral flavor has a smoky tang. ...more on Wikipedia about "Anthotyros cheese"

Feta ( Greek: φέτα, feminine gender) is a classic curd cheese in brine whose tradition dates back to Greece thousands of years ago. It is made exclusively from goat's and sheep's milk. ...more on Wikipedia about "Feta (cheese)"

Kasseri is a medium hard yellow cheese made from sheep and / or goat milk in Greece (cow's milk is not allowed). it is covered by a protected designation of origin. ...more on Wikipedia about "Kasseri"

Kefalograviera is a hard cheese with a pleasant salty flavor and rich aroma. It is often used in a greek dish called Saganaki. ...more on Wikipedia about "Kefalograviera"

Kefalotyri is a rather hard, salty yellow cheese made from sheep and/or goat milk in Greece (cow's milk is not allowed). Depending on the mixture of milk used in the process the color can vary between yellow and white. ...more on Wikipedia about "Kefalotyri cheese"

Metsovone ( Greek: Μετσοβόνε, neutral gender) is a traditional Greek cheese with protected designation of origin. It is a semi-hard smoked cheese, of "pasta filata" type, which is produced in the region of Metsovo ( Epirus) from where the name derives. Metsovone is considered as an excellent quality table cheese. It is manufactured from cow’s milk but mixtures with small quantities of sheep’s or goat’s milk are also used. ...more on Wikipedia about "Metsovone cheese"

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Mizithra ( Greek: Μυζήθρα, feminine gender) is a traditional, unpasteurized cheese, made from sheep's and/or goat's whey with the addition of milk. The cheese is soft, snow-white, unguent - like and granulated, its flavor is similar to Ricotta Salata. ...more on Wikipedia about "Mizithra cheese"

Xynomizithra ( Greek: Ξυνομυζήθρα, feminine gender) is a traditional, unpasteurized cheese, made from sheep's and/or goat's whey with the addition of milk. The cheese is soft, snow-white, unguent - like and granulated. ...more on Wikipedia about "Xynomizithra"

Xynomizithra ( Greek: Ξυνομυζήθρα, feminine gender) is a traditional, unpasteurized cheese, made from sheep's and/or goat's whey with the addition of milk. The cheese is soft, snow-white, unguent - like and granulated. It has various sizes and its shape is usally truncated cone. It has sour taste and is a type of Mizithra ...more on Wikipedia about "Xynomizithra cheese"

Xynotyri is a yogurt like ,quiet sour , white cheese made from sheep and / or goat milk in Greece (cow's milk is not allowed). ...more on Wikipedia about "Xynotyro cheese"

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