SEE ALSO: The most iconic cheesy dishes you need to seek out when travelling →

Why cheese is so important in Greek cuisine

Cheese has been a cornerstone of Greek cuisine for thousands of years. Ancient Greeks were among the first to perfect the art of cheesemaking, with historical records mentioning cheese production as early as 2,000 BCE.

The legendary Feta, protected by a PDO (Protected Designation of Origin) status, traces its roots back to Homer’s Odyssey. Shepherds across Greece have traditionally relied on cheese as a way to preserve milk, ensuring food security in harsh conditions.

Greek cheese is deeply tied to the country’s geography and agriculture. The mountainous terrain and lush grazing lands give Greek cheeses their unique flavours. This is because goats and sheep feed on wild herbs, infusing their milk with natural aromatics. Every region boasts its own cheese traditions, making Greek cheese not just a food but a cultural experience.

Why you should eat in small tavernas in Greece

When visiting Greece, skip the tourist traps and seek out small, family-run tavernas for an authentic experience. These humble eateries serve dishes made with love, using time-honoured recipes passed down through generations. You’ll often find cheeses made from local shepherds, handmade phyllo pastries and dishes cooked in traditional clay ovens.

Small tavernas also provide a warm, welcoming atmosphere where you can chat with the owners, learn about regional food traditions and enjoy slower-paced dining. The best Greek food isn’t found in glossy restaurants. It’s in the backstreets, the mountain villages and the seaside tavernas where every meal feels like a celebration.

Which cheesy Greek dishes should you order?

Ok, you’ve followed my advice and find yourself in a family-run taverna on a small Greek island. Which cheesy Greek dish should you order from the overwhelming menu? Let’s have a look at the must-haves!

Saganaki

If you order just one cheese dish, make it Saganaki. This iconic appetiser is a simple but decadent masterpiece: a thick slice of Kefalotyri, Graviera or Kasseri, seared in a hot pan until golden and crisp on the outside while irresistibly gooey inside. The magic touch? A fresh squeeze of lemon to cut through the richness.

Want even more drama? Some tavernas serve Flaming Saganaki, where the cheese is flambéed with ouzo or brandy at your table. The experience is completed with a triumphant “Opa!” as the flames dance above your plate. Whether classic or flaming, Saganaki is an unforgettable start to your meal.

Tirokafteri

A meze platter isn’t complete without Tirokafteri, a creamy, fiery cheese dip that’s as addictive as it is flavourful. Made by blending Feta with spicy peppers, olive oil and a dash of vinegar or yoghurt, this spread brings a bold and zesty kick to warm pita bread or crunchy vegetables.

Every taverna has its own twist—some add roasted red peppers, while others ramp up the heat with chili flakes. Either way, it’s a must-try for those who love their cheese with a little fire.

Feta Me Meli

Think cheese and honey don’t belong together? Feta me meli will change your mind. This dish wraps creamy Feta in delicate phyllo pastry and bakes it to crispy perfection. Most tavernas will finish it with a drizzle of golden Greek honey and a sprinkle of sesame seeds. The contrast of salty, tangy, sweet and crunchy makes this dish a flavour explosion.

It’s proof that Feta is not just for salads—it can shine in sweet dishes too!

Boureki

Straight from the island of Crete, Boureki is a rustic baked dish featuring layers of thinly sliced zucchini, potatoes and creamy Mizithra or Feta cheese. Some versions add a hint of mint for freshness, while others include Graviera for extra depth.

It’s comfort food at its finest—warm, hearty, and perfect for sharing. If you love cheesy gratins, you’ll adore Boureki.

Horiatiki

Horiatiki is one of the most famous dishes in Greece and a staple at every taverna. It consists of ripe tomatoes, crisp cucumbers, thinly sliced red onions, Kalamata olives and a thick slab of Feta. And all generously drizzled with extra virgin olive oil and sprinkled with oregano. Some variations also include green bell peppers or capers for added depth.

One of the key highlights of horiatiki is the quality of its ingredients. In Greece, vegetables are sun-ripened and bursting with natural sweetness, making the salad incredibly refreshing. The combination of the salty, creamy Feta with the juicy tomatoes and briny olives creates a perfect balance of flavours.

The dish is usually served with crusty bread. This allows diners to soak up the delicious olive oil and tomato juices left at the bottom of the plate.

Dakos

Dakos is a traditional Cretan dish that combines barley rusks with the bold flavours of Greek ingredients. This dish starts with dried barley rusks, which are slightly softened with a drizzle of extra virgin olive oil or a splash of water. These rusks form the base of the dish, soaking up the rich juices of grated ripe tomatoes on top.

The magic of Dakos comes from the cheese—crumbled Mizithra or Feta is generously sprinkled over the tomatoes, adding a creamy contrast to the crunchy rusks. Oregano, capers and olives often garnish the dish, enhancing its depth of flavour.

Some variations even include a drizzle of aged balsamic vinegar or a handful of fresh basil for an extra twist.

Tiropita, Spanakopita & Manitaropita (Greek Cheese Pies)

Greek cheese pies are among the most beloved savoury pastries in the country. These pies are a staple in Greek households and tavernas, enjoyed as a snack, appetiser or even breakfast.

Tiropita

Tiropita is one of Greece’s most famous pastries, featuring layers of golden, flaky phyllo dough filled with a creamy blend of Feta and Kasseri. The filling is rich and tangy, creating the perfect contrast with the crispy pastry. Tiropita can be made as a large pie or in smaller, individually wrapped portions known as tiropitakia.

Spanakopita

Spanakopita is a variation of tiropita that includes spinach, giving it a fresh, slightly earthy flavour. The combination of wilted spinach, Feta and herbs like dill and mint wrapped in crunchy phyllo makes this dish an irresistible Greek classic. It is a favourite at both casual meals and festive gatherings.

Manitaropita

Manitaropita swaps spinach for mushrooms, creating a deeply savoury and umami-rich filling. The addition of Feta or Graviera cheese enhances the flavour, making it a delicious choice for those who love hearty, earthy tastes. Manitaropita is often seasoned with garlic, thyme and black pepper to complement the mushrooms’ natural richness.

Moussaka

Moussaka is one of Greece’s most iconic and beloved baked dishes, often described as the ultimate Greek comfort food. This hearty, multi-layered casserole features a combination of fried eggplant, spiced minced meat (usually lamb or beef) and a rich, creamy béchamel sauce. And it is all topped with a generous layer of melted Kefalotyri or Graviera cheese.

Moussaka is a labour-intensive dish, often reserved for special occasions or Sunday family gatherings. A portion of moussaka is incredibly satisfying, making it the perfect main course at a small Greek taverna.

Pastitsio

Pastitsio is often compared to Italian lasagne but with its own unique twist. This comforting dish features thick, tube-like pasta layered with seasoned minced meat, a rich béchamel sauce and a topping of Kefalotyri. The cheese turns beautifully golden and slightly crispy when baked.

The meat sauce is made with ground beef or lamb, slow-cooked with tomatoes, onions, cinnamon and nutmeg. This gives the dish a slightly sweet and aromatic flavour. And the creamy béchamel sauce adds a velvety texture that balances the rich, savoury layers beneath it.

Pastitsio is a staple at Greek gatherings, family dinners and festive celebrations. It’s a dish that embodies Greek hospitality—warm, hearty, and deeply satisfying.

Giouvetsi

Giouvetsi is a comforting, slow-cooked Greek dish made with tender lamb or beef, orzo pasta and a rich tomato-based sauce, all topped with a generous sprinkle of Kefalotyri cheese. Traditionally cooked in a clay pot, this dish absorbs deep, hearty flavours as it simmers. As a result, it is a favourite in Greek households and tavernas alike.

The meat is first seared to develop flavour, then slow-cooked in a sauce made from ripe tomatoes, onions, garlic, cinnamon and bay leaves. Once the meat is tender, the orzo pasta is added directly into the pot, soaking up the delicious sauce as it cooks. The final touch is a layer of grated Kefalotyri or Graviera, which melts into the dish, creating a rich and savoury finish.

Giouvetsi is often served with a side of crusty bread to scoop up every last bite of the sauce. It’s a dish that embodies Greek comfort food—warm, satisfying, and perfect for a long, leisurely meal.

Dolmadakia Me Tyri

Dolmadakia, or stuffed vine leaves, are typically filled with rice and herbs, but this variation swaps out the traditional filling for a creamy cheese mixture. Feta, Mizithra or Anthotyro cheese is blended with fresh herbs and sometimes a hint of lemon zest before being wrapped in tender vine leaves.

These delicate parcels are then lightly steamed or baked, allowing the cheese to soften and meld with the aromatic flavours of the vine leaves. Often drizzled with olive oil or served with a yoghurt-based sauce, dolmadakia me tyri are a deliciously unique way to enjoy Greek cheese in a lighter, bite-sized form.

Final thoughts

Greek tavernas are a paradise for cheese lovers. Next time you find yourself at a Greek taverna, go full cheese mode and try as many of these dishes as you can. And don’t forget to shout “Opa!” when that Saganaki hits the table!

What’s the cheesiest dish you’ve ever tried in Greece? Let us know in the comments below!

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 13 Cheesy Greek Dishes You Should Order at a Greek Taverna appeared first on Cheese Scientist.

SEE ALSO: My complete guide to the best Greek cheese you have to try on your next trip →

What is Feta cheese?

Feta is a traditional white cheese originating from Greece, where it has been enjoyed for centuries. Authentic Greek Feta is a staple of the Mediterranean diet, used in salads, pastries, dips, and more. This cheese stands out due to its tangy taste and crumbly texture.

Today, several countries produce their own versions of Feta, including Denmark and Bulgaria. But what makes Greek and Danish Feta so different?

Protected Designation of Origin (PDO) status

In the European Union, Feta is a Protected Designation of Origin (PDO) cheese. This means that only cheese made in certain regions of Greece using traditional methods and specific milk types can legally be labelled “Feta” in the EU. This PDO status protects the authenticity of Greek Feta, so any cheese labelled “Feta” must meet these criteria.

Non-PDO Feta, produced outside these protected regions, is sometimes labelled “Fetta,” especially outside of Europe. Danish Fetta, while similar in appearance, doesn’t meet these PDO standards. As a result, it’s often labelled as “White Cheese” in Europe, though it may be called Feta or Fetta in other parts of the world.

Ingredients: sheep’s milk vs cow’s milk

One of the biggest differences between Greek and Danish Feta is the type of milk used.

• Greek Feta is traditionally made with at least 70% sheep’s milk, with the option to blend in up to 30% goat’s milk. Sheep’s milk gives Greek Feta a rich, tangy flavour that sets it apart from other cheeses. Goat’s milk, when added, enhances the cheese’s complexity, giving it a hint of bite.
• Danish Fetta is typically made with cow’s milk. This change in ingredients makes Danish Fetta creamier but also milder. Cow’s milk doesn’t produce the same tangy depth as sheep’s milk, so Danish Fetta has a softer flavour.

Texture: crumbly vs creamy

The texture of Feta varies significantly between Greek and Danish styles.

• Greek Feta has a crumbly, slightly grainy texture that holds its shape well. This makes it ideal for crumbling over salads, adding to savoury pastries, or incorporating into dishes like Greek salads and spanakopita.
• Danish Fetta has a smoother, creamier texture. It’s often soft enough to be spread on bread or crackers, which makes it a versatile option for dips and spreads. Danish Fetta lacks the graininess of Greek Feta and doesn’t crumble as easily.

Flavour: tangy vs mild

When it comes to flavour, Greek Feta and Danish Fetta are worlds apart.

• Greek Feta has a bold, tangy taste that many people associate with traditional Feta. The sheep’s milk gives it a rich flavour with a salty edge, which pairs well with Mediterranean dishes.
• Danish Fetta is milder and lacks the tang of its Greek counterpart. Cow’s milk creates a softer, more buttery taste. This makes Danish Fetta ideal for those who prefer a milder cheese or want a less intense flavour profile for spreads and creamy dips.

Which one should you use?

Deciding which Feta to use depends on your recipe and personal preference:

• For traditional Mediterranean dishes: Greek Feta is the go-to option. Its crumbly texture and tangy flavour make it perfect for Greek salads, mezze platters, and traditional Greek recipes.
• For creamy dips and spreads: Danish Fetta works well, thanks to its mild taste and creamy consistency. It’s great for blending into dips or spreading on bread.
• For those new to Feta: If you’re trying Feta for the first time, Danish Fetta may be a good introduction due to its milder flavour. You can then experiment with Greek Feta for a more intense taste.

Final thoughts

Greek Feta and Danish Fetta are unique in their own ways. Greek Feta offers a traditional, tangy, and crumbly experience, while Danish Fetta is creamier and milder, ideal for dips and spreads. Whether you prefer one over the other depends on your taste and the dish you’re preparing. So next time you’re at the cheese counter, you’ll know exactly which Feta or Fetta is right for you.

With these tips, you’re ready to explore the world of Feta and add this versatile cheese to your favourite recipes!

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Greek Feta vs Danish Fetta: Are They Really That Different? appeared first on Cheese Scientist.

SEE ALSO: Our complete guide to which cheeses you can eat during pregnancy → 

What type of cheese is Feta?

Undoubtedly, Feta is Greece’s most popular and famous cheese. Indeed, this brined cheese’s history goes back a few thousand years and it first appeared in Homer’s Odyssey. Since 2002, Feta has carried a PDO status which exclusively reserves the use of the name to cheeses that are made in Greece. 

Historically, Feta producers have used a mixture of sheep’s and goat’s milk (60/40%) and aged their cheese in barrels filled with brine. Traditional Feta is made with raw milk but most commercial versions will be pasteurised.  

Why are some foods unsafe during pregnancy?

Listeria monocytogenes is a bacterium that can survive and grow on certain high-risk foods. In humans, it can cause an infection called Listeriosis and the range of symptoms can include fever, muscle aches, nausea and diarrhoea. In rare cases, it can cause blood poisoning (septicaemia) and inflammation of the outside of the brain (meningitis).  

The symptoms tend to be mild in most affected people but can be more severe and, sometimes, life-threatening in the elderly, pregnant women (and their unborn babies) and people with a weak immune system. 

What foods are high-risk when you’re pregnant?

Some examples of high-risk foods include raw seafood and fish, cold meats, pre-packaged fruit and, yes, some cheeses. You can read more about which cheeses to avoid during pregnancy here. 

What is raw milk?

Raw milk is milk that has not been heat treated in anyway. Moreover, it is also not refrigerated, fermented or cultured. It is freshly milked, kept at its natural temperature and not homogenised. 

Due to its nature, raw milk is only safe to drink if the strictest of farming practices are adhered to. Usually, this involves maintaining the highest standards for animal and teat/udder health. Consequently, the farmer is able to minimise the presence of pathogens such as Salmonella, Listeria and E.coli in the milk. 

Benefits of raw milk cheese

Across continents and generations, raw milk has been the foundation of traditional cheesemaking. Having said this, the reason why raw milk cheese is so important to this day goes well beyond the preservation of traditional methods. Indeed, raw milk carries the microbial fingerprint of the region it comes from.

Besides, any heat treatment (pasteurisation and even gentle heating like thermalisation) partially erodes or even completely erases that identity.  

The term used in the industry to describe this unique identity is terroir. While terroir also includes human practises and animal/human interactions, it all starts with the soil qualities, local flora and the milk. You can read more about raw milk cheese here.

Is Feta safe to eat if you’re pregnant?

Since it has a relatively low moisture level and does not have a rind, Feta is usually deemed safe to consume during pregnancy. Actually, the only exception to this rule is for raw milk Feta. This particular type of Feta is made with unpasteurised goat and sheep milk.  

Overall, the authorities in Aus/NZ and the USA advise against the consumption of cheeses that are made with unpasteurised milk. Hence, raw milk Feta is not recommended during pregnancy. The main reason for this is the potential increased risk of Listeria. 

Can you eat cooked raw milk Feta during pregnancy?

This is where it gets really interesting. Thoroughly cooking any type of cheese until steaming hot will actually destroy any harmful pathogens that may be present in it. Indeed, most harmful bacteria like Listeria do not survive temperatures above 75°C/165°F. 

What does all this mean? Well, if you are unsure whether the Feta you’ve bought is made with raw or pasteurised milk, you can actually cook it to render it safer. 

Conclusion

Thank you for reading our post on Feta in pregnancy. As you can see, most versions of Feta are safe to eat if you’re pregnant. The only exception to this rule will be raw milk Feta. With the latter, you will have to be a bit more careful. Indeed, you can still eat it cooked.

As always, if you’re unsure of what you can eat safely when pregnant, we recommend that you have a conversation with your doctor. 

References

Safety in Pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.   

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.   

Fat

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.   

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.   

Protein

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.   

Sabine Lefèvre

Sabine is the creative force behind Cheese Scientist. She is a sustainable living advocate, a climate change protestor and is pro-choice. And, most relevantly, she is also a lactose intolerant cheese lover.

The post Can You Eat Feta While Pregnant? (FSANZ, FDA & NHS) appeared first on Cheese Scientist.

SEE ALSO: Embark on a sensory journey with the most iconic cheese dishes from around the world →

What is Saganaki?

If you’ve ever wandered the charming streets of Greece or stepped into a Greek restaurant, you’ve likely encountered the heavenly aroma and sizzle of Saganaki. But what exactly is this mouth-watering creation that has captured the hearts and taste buds of food enthusiasts worldwide?

At its core, Saganaki is a beloved Greek appetiser that elevates cheese to an art form. The dish centres around the captivating act of frying or grilling cheese until it reaches a perfect state of gooey, golden bliss. The result? A harmonious blend of crispy, caramelised exterior and an irresistibly molten interior.

The magic of Saganaki unfolds in a hot, small frying pan aptly named “sagani” in Greek. When the cheese meets this heated vessel, it starts to melt and transform. Subsequently, the outer layer crisps up, offering a satisfying crunch, while the inner cheese becomes a luxurious, velvety pool of goodness.

History of Saganaki

To truly appreciate the sizzle and aroma of Saganaki, we must delve into its rich history, a journey that takes us back centuries to the heart of Greek culinary traditions.

The origins of Saganaki can be traced back to ancient Greece, a land where cheesemaking was not just a culinary practice but a way of life. The ancient Greeks were renowned for their love of cheese, creating various dairy products from the abundant milk of their sheep and goats.

Unsurprisingly, cheese found its way into everyday meals, festivals and celebrations, becoming an integral part of Greek culture.

The evolution of Saganaki: From hearth to modern kitchen

While the exact moment of Saganaki’s inception remains a delicious mystery lost in the annals of time, it’s believed to have its roots in simple, rustic kitchens. In these humble settings, cooks experimented with cheese, discovering the transformative power of heat.

As they fried or grilled cheese in hot pans, they unintentionally stumbled upon the culinary marvel that would become Saganaki.

Over the centuries, Saganaki evolved from a local delight to a beloved dish found in tavernas across Greece. Each region put its unique spin on the recipe, incorporating local cheeses and flavours, creating a diverse tapestry of Saganaki variations.

As Greek communities spread across the globe, so did the love for this cheesy delight. Today, Saganaki can be found not only in Greece but in Greek restaurants worldwide, delighting palates and connecting people to the rich culinary heritage of Greece.

How Saganaki is served around Greece

In Greece, the art of serving Saganaki goes far beyond placing a hot dish on the table. It’s a culinary performance and a testament to the country’s diverse regional influences.

From the sunny islands of the Aegean to the rugged mountains of the mainland, the way Saganaki is served can vary significantly, adding to its allure and charm.

The classic presentation: Lemon, oregano and a dash of drama

In its most classic form, Saganaki is served with a flourish. Picture this: a sizzling hot pan arrives at your table, the cheese bubbling and aromatic. A waiter skilfully squeezes fresh lemon juice over the golden cheese, releasing a burst of citrusy aroma.

A sprinkle of dried oregano follows, adding a touch of Mediterranean herbaceousness. The drama of the presentation enhances the anticipation, making that first bite an unforgettable experience.

Regional variations: A culinary voyage across Greece

While the classic lemon and oregano combination is widespread, each region in Greece adds its unique twist to Saganaki, reflecting local tastes and traditions.

Island influences: On the islands, especially in places like Crete and Santorini, Saganaki might be paired with local ingredients such as sun-dried tomatoes, capers or olives. These additions provide a delightful contrast to the richness of the cheese, offering a taste of the island’s terroir.

Mainland marvels: In mainland Greece, particularly in regions like Thessaloniki or Peloponnese, Saganaki might be served with a drizzle of aromatic Greek honey. The juxtaposition of the salty cheese and the sweet, golden honey creates a harmonious balance of flavours, showcasing the diversity of Greek cuisine.

Gastronomic innovation: In upscale restaurants and modern eateries, chefs often experiment with Saganaki, introducing innovative accompaniments like caramelised onions, fig preserves or balsamic reductions. These contemporary twists add a gourmet touch, appealing to food enthusiasts seeking a fusion of tradition and innovation.

Despite the regional variations, there’s a common thread that runs through every serving of Saganaki in Greece: warmth and hospitality. Whether you’re dining in a seaside taverna on a Greek island or a family-run restaurant in Athens, the joy of sharing this dish with others is central to the experience.

It embodies the essence of Greek philoxenia, the tradition of welcoming guests with open arms and delicious food.

Best Greek cheeses for Saganaki

When it comes to crafting the perfect Saganaki, the choice of cheese is paramount. Each cheese brings its unique personality to the dish, transforming it into a culinary masterpiece.

Let’s embark on a cheese lover’s journey, exploring the best Greek cheeses that elevate Saganaki to new heights.

1. Kasseri: The creamy classic

Originating from Thessaly, Kasseri cheese is a staple in Greek cuisine. Made from sheep’s milk, it boasts a soft, gooey texture when heated. Its mild, slightly tangy flavour enhances the richness of Saganaki, creating a delightful contrast with its crispy exterior. 

 2. Graviera: A nutty elegance

Hailing from Crete, Graviera cheese is semi-hard with a sweet, nutty taste. Its golden hue and firm texture make it a perfect choice for Saganaki, adding a subtle depth of flavour. When fried, Graviera develops a satisfying crunch while maintaining a creamy interior. 

3. Kefalotyri: The flavourful powerhouse

This hard cheese, traditionally made from sheep’s or goat’s milk, adds a bold, salty kick to Saganaki. Originating in Greece, Kefalotyri cheese is often aged, intensifying its flavour.

When fried, it forms a golden crust while retaining its pronounced taste, making it a favourite choice for those seeking robust flavours.

4. Kefalograviera: The marriage of Graviera and Kasseri

A delightful fusion of Graviera and Kasseri, Kefalograviera strikes a perfect balance between nutty and creamy. Its texture ensures a satisfying melt, while the combined flavours create a harmonious blend in Saganaki.

Without a doubt, this cheese adds a gourmet touch to the classic dish, making it a favourite among connoisseurs.

5. Formaela Arachovas Parnassou: A regional treasure

Next, we have one of Greece’s most underrated PDO cheeses. Formaela Arachovas Parnassou hails from the mountainous regions of Arachova and Parnassus. Made from sheep’s milk, Formaela Arachovas Parnassou boasts a semi-soft texture and a rich, buttery taste.

When incorporated into Saganaki, it melts beautifully, imparting a luxurious creaminess to the dish.

6. Vlahotiri: The buttery wonder

Vlahotiri cheese, derived from sheep’s milk, is renowned for its buttery texture and delicate flavour. Originating in Thessaly, this cheese brings a smooth, melt-in-the-mouth experience to Saganaki.

Furthermore, its subtle taste allows the dish’s other flavours to shine, making it an excellent choice for those appreciating a mild, creamy indulgence.

7. Batzos: A taste of Crete

Batzos cheese, native to Crete, offers a distinctive blend of sheep’s and goat’s milk. Its semi-hard texture and slightly tangy flavour make it a unique addition to Saganaki.

When fried, Batzos also forms a delectable golden crust, encapsulating a soft, velvety interior, elevating the dish to a gourmet delight.

8. Metsovone: A smoky sensation

Originating from Metsovo in Northern Greece, Metsovone cheese is characterised by its smoky flavour, achieved through a traditional smoking process. 

Semi-hard and slightly tangy, this cheese adds a robust, earthy aroma to Saganaki. Its unique profile makes it a favourite for those seeking a distinctive, smoky experience.

9. Xynotyro: The tangy marvel

Derived from sheep or goat milk, Xynotyro cheese is crumbly and tangy. Its savoury intensity provides a bold contrast to the rich, gooey Saganaki, creating an exciting interplay of flavours.

This cheese, hailing from Thrace, offers a delightful zing that lingers on the palate, enhancing the overall gastronomic experience.

10. Halloumi: A Mediterranean darling

While not native to Greece (originating from Cyprus), Halloumi has found a cherished place in Greek cuisine. Its high melting point makes it ideal for grilling or frying in Saganaki style.

With a salty taste and unique squeaky texture, Halloumi adds a delightful chewiness to the dish, making it a favourite among those seeking a textural adventure.

Conclusion

In the world of culinary delights, few dishes boast the irresistible charm and savoury allure of Saganaki. As we journeyed through the sizzling pans and aromatic flavours, we discovered the true magic lies not just in the heat of the pan but in the choice of cheese.

From the creamy richness of Kasseri to the nutty elegance of Graviera, these best Greek cheeses for Saganaki transform a simple appetiser into a gastronomic adventure.

We ventured from the traditional heartlands of Greece to the sun-kissed islands, exploring regional varieties that showcased the diversity of Greek culinary traditions. Whether it was the tangy zing of Xynotyro or the squeaky delight of Halloumi, the world of Saganaki unfolded in a symphony of textures and flavours.

So, whether you’re a seasoned food enthusiast or a curious soul eager to explore the world of Greek cuisine, Saganaki invites you to indulge. It’s an invitation to savour not just the flavours but the history, the culture and the heart of Greece.

So, grab your sagani, pick your favourite cheese, and let the melty indulgence begin. Here’s to the joy of Saganaki—a dish that proves, once again, that good things in life are meant to be savoured, shared and celebrated. Opa!

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 10 Best Greek Cheeses For Saganaki (Flaming Cheese Dish) appeared first on Cheese Scientist.

SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index →

Nutrition Facts Summary for Kefalotyri

Due to its high fat and low carbohydrate contents, Kefalotyri is a great cheese for people following a ketogenic diet. Moreover, like other pressed cooked cheeses, Kefalotyri contains little to no detectable levels of lactose. As a result, even the most sensitive lactose intolerant cheese lovers tends to be able to digest this Greek cheese comfortably.

All commercial versions of Kefalotyri are made with pasteurised goat’s or sheep’s milk. This fact, combined with its low moisture content and lack of rind, make Kefalotyri safe to eat during pregnancy.

Moreover, it is most often served grilled in the popular Greek dish, Saganaki. And, as we have discussed before, all cheeses that are cooked or grilled at a high temperature are safe for pregnant women to eat.

Having said all of this, Kefalotyri is very high in sodium. As a result, it should be avoided by people who are on a sodium-restricted diet. This might include patients with high blood pressure and existing heart conditions.

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss  

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu 

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor. 

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

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History of cheese in Greece

Greece, a land rich in history and culture, has a longstanding tradition of cheesemaking that dates back thousands of years. The art of crafting and consuming cheese in Greece is a testament to the country’s deep-rooted agricultural heritage and culinary excellence.

From ancient times to the present day, cheese has played a vital role in Greek cuisine, serving as a staple ingredient and symbol of hospitality.

The history of cheesemaking in Greece can be traced to ancient civilisations, including the Minoans and Mycenaeans, who inhabited the region around 2000 BCE. These early communities were skilled in the practices of animal husbandry and agriculture, laying the groundwork for the development of various dairy products, including cheese.

Over time, the techniques and methods of cheesemaking evolved, influenced by trade, cultural exchanges, and the diverse landscapes of the Greek peninsula and its islands.

Protected Greek cheeses

In modern times, Greek cheesemaking continues to thrive, blending traditional methods with contemporary innovation.

Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) certifications help preserve the authenticity of Greek cheeses, ensuring that they are made according to time-honoured practices and using locally sourced ingredients.

Without further ado, let’s have a look at Greece’s 21 PDO cheeses.

1. Graviera Naxou (Γραβιέρα Νάξου)

Let’s start our exploration of Greek cheeses in the picturesque island of Naxos in the Cyclades. Graviera Naxou is a hard cheese that is made with pasteurised cow’s milk and a small percentage of either goat’s or sheep’s milk.

At 90 days, Graviera Naxou develops a beautiful cream-coloured natural rind and a dense yellow paste with small openings. You can expect a sweet, rich taste with notes of walnut and almond. 

As a result of its complexity, Graviera Naxou is a great table cheese. It can be sliced and served as an appetiser, fried and eaten as a snack, or grated over pasta. 

2. San Michali (Σαν Μιχάλη)

Next, we have San Michali which is another cow’s milk cheese. San Michali hails from a small village on the island of Syros aptly called San Michalis. San Michali is a hard cheese with a dense ivory-coloured paste and a natural rind.

Due to its appearance and texture, the locals refer to San Michali as the Parmesan of Syros.

Moreover, the cheese has a pleasant aroma that is reminiscent of hazelnuts. And a buttery and savoury flavour with a hint of spice. Unsurprisingly, this cheese is good enough to be served on a cheese platter. However, the locals love to cook with it in recipes such as omelettes, soufflés and casseroles. 

3. Metsovone (Μετσοβόνε)

We continue our exploration of cow’s milk cheeses with Metsovone. This semi-hard, naturally smoked cheese finds its roots in the region of Metsovo in Epirus. Unlike our first two cheeses, Metsovone is a pasta filata style cheese that bears some similarities with Provolone. 

However, it does differ in one major way. Because it is naturally smoked during maturation, the cheese develops a certain smoky quality. Metsovone is a good table cheese but truly excels when melted on a butterflied steak, mushrooms or potatoes. Also, it pairs beautifully with a glass of a local red wine. 

4. Graviera Agrafon (Γραβιέρα Αγράφων)

This particular type of Graviera originates from the Agrafa mountains in Western Thessaly and Evritania. Unlike Graviera Naxou, Graviera Agrafon is made with either sheep’s milk or a combination with goat’s milk (not more than 30%). 

At six months, Graviera Agrafon has a compact straw-coloured paste that is full of small round eyes. Its aroma is rich and grassy and its flavour is a touch spicy and goaty. Overall, Graviera Agrafon excels as a sliced table cheese. Due to its stronger flavour, it pairs well with equally robust and tannic red wines.  

5. Anevato (Ανεβατό)

Our fifth Greek cheese is a bit of an anomaly on this list. Indeed, Anevato is the only Greek PDO cheese than can be made with 100% goat’s milk. This unique cheese originated from Western Macedonia where it has been made by local shepherds for generations. 

At two months, Anevato has a pristine white colour, with the occasional tinge of pink. Its texture is soft and grainy and its flavour is acidic and fresh. Due to its creamy texture, it is a very popular addition to salad and savoury pastries.

Also, the locals often spread Anevato on toast or crackers. This young cheese pairs spectacularly with local wines such as Mavrodafni and Moschato. 

6. Kasseri (Κασέρι)

Next, we have another sheep’s milk cheese that sometimes contains small amounts of goat’s milk and cow’s milk. Kasseri is a semi-hard cheese produced four specific regions of Greece: the island of Lesbos, Thessaly, Macedonia, and Xanthi in Thrace. 

Kasseri is rindless and has a semi-hard texture. Its taste is buttery and sweet. As it matures further, its flavour profile gradually becomes more savoury. At room temperature, Kasseri is an excellent addition to sandwiches and omelettes.

Because it melts beautifully, it is also often used in baked dishes including pizza. We recommend washing it all down with a full-bodied red wine. 

7. Graviera Kritis (Γραβιέρα Κρήτης)

The final Graviera cheese on our list comes from Crete. As is often the case in Greece, Graviera Kritis is made mostly using sheep’s milk combined with goat’s milk (up to 20%). The animals that produce the milk for Graviera Kritis cheese must be allowed to graze freely in the mountainous and semi-mountainous areas of Crete, where the cheese is made.

After maturing for up to five months, Graviera Kritis develops a hard light-yellow paste surrounded by a natural rind. Overall, its flavour is nutty and sweet, with a subtle savoury aftertaste. 

Locals often serve Graviera Kritis cheese as an appetiser or grated into soups and salads. Furthermore, it pairs particularly well with fruits including pear, apple, and grapes. 

8. Feta (Φέτα)

Undoubtedly, Feta is Greece’s most popular and famous cheese. Indeed, its history goes back a few thousand years and it first appeared in Homer’s Odyssey. Since 2002, Feta has carried a PDO status which exclusively reserves the use of the name to cheeses that are made in Greece.

Traditionally, Feta producers have used a mixture of sheep’s and goat’s milk (60/40%) and aged their cheese in barrels filled with brine. 

You can walk into any Greek kitchen and expect to find some Feta. Indeed, they use this versatile cheese in a number of different ways. Feta can be served as an appetiser, side dish or even as an ingredient in salads and pastries.

9. Kalathaki Limnou (Καλαθάκι Λήμνου)

Kalathaki Limnou is a soft and white cheese that comes from Lemnos, Greece in the northern Aegean Sea. It is a brine cheese made from sheep’s milk or a combination of sheep’s milk and goat’s milk. If using goat’s milk, the PDO mandates that the amount cannot exceed 30% of the total milk.

Actually, the texture of Kalathaki Limnou is very similar to Feta. However, this particular cheese has a milder flavour which can be described as salty and slightly acidic. Locals in Lemnos often enjoy this delicate cheese on a cheese platter with stone fruit.

In addition to this, they often use Kalathaki in salads and pastries such as Spanakopita. 

10. Formaela Arachovas Parnassou (Φορμαέλλα Αράχωβας Παρνασσού)

We’re almost halfway through our list of Greek PDO cheeses and this one is definitely a mouthful! Formaela Arachovas Parnassou is a sheep’s and goat’s milk cheese that is produced exclusively in Arachova. The milk used to make this cheese comes exclusively from animals that graze freely in mountainous regions.

This PDO cheese has a firm light-yellow texture with no eyes. Overall, its flavour is slightly savoury and milky with a touch of spice. Formaela Arachovas Parnassou is one of the best cheeses for Saganaki. Once you have fried the cheese, serve it with fresh lemon juice to contrast with the oiliness. As for wine pairings, this cheese will go well with an acidic white wine. 

11. Kefalograviera (Κεφαλογραβιέρα)

Kefalograviera is a hard Greek cheese that is made from 100% sheep’s milk or a mixture of sheep and goat’s milk. Presently, Kefalograviera is produced in the mountains of Western Macedonia and Epirus and aged for 3 months or longer. Also, as you’ve probably guessed from its name, Kefalograviera is a combination of two popular Greek cheeses: Kefalotyri and Graviera.

As a matter of fact, it brings together the piquant quality in Kefalotyri and the mellowness of Graviera. The end result is a complex cheese with a savoury flavour and rich aroma. Unsurprisingly, Kefalograviera is a hugely popular cheese for Saganaki. On top of this, the Greeks like to use it in pasta dishes and on meze platters.

Finally, it pairs really well with full-bodied red wines, ouzo and some local white wines. 

12. Kopanisti (Κοπανιστή)

As its name indicates, Kopanisti Mykonou comes from the Cyclades islands of Mykonos, Syros and Tinos.  In a similar manner to most of the cheeses we’ve mentioned so far, Kopanisti can be made from sheep’s milk, goat’s milk or a combination of the two. 

During production, the milk choice and ratio plays a significant role in the final flavour of the cheese. Indeed, it can range from sweet to sour with a buttery and soft texture. This soft spreadable cheese is very popular in salads, sweet desserts and pies.

13. Manouri (Μανούρι)

Manouri is a semi-soft white cheese that originates from Western and Central Macedonia and Thessaly. Unlike all of the cheeses we’ve listed so far, Manouri is actually made with sheep’s or goat’s whey that has been drained when making Feta.

As a result of this, its flavour is quite similar for Greece’s most famous cheese. However, its texture tends to be a bit creamier. 

On the palate, Manouri exhibits a less salty flavour profile than Feta with pleasant notes of citrus. Locals like to use it in pastry dishes such as Spanakopita and can replace cream cheese in a cheesecake. Having said that, this cheese is good enough to be served as a table cheese with a drizzle of honey.  

14. Xynomizithra Kritis (Ξυνομυζήθρα Κρήτης)

Just like Manouri, Xynomizithra Kritis is made from a mixture of whey and sheep’s and goat’s milk. Production of this sour version of Mizithra (a Ricotta-like whey cheese) takes place mostly in Crete in the prefectures of Lasithi, Heraklion, Chania, and Rethymno.

It has a pristine white colour and a soft and creamy mouthfeel. As its name indicates, this cheese’s flavour has a certain sour quality combined with sweet and savoury notes. Cretans enjoy eating this cheese spread on a local hard bread called Paximadi.

In addition to this, it is also a popular addition to fresh salads and cheese pies such as Kalitsounia. 

15. Galotyri (Γαλοτύρι)

Along with Anevato, Galotyri is one of the most ancient Greek cheeses. Its name has the simplest of origins because galo means milk and tyri means cheese. Indeed, this “milk cheese” is traditionally made from goat’s milk, sheep’s milk or a mixture of both.

Moreover, it finds its roots in the Thessaly and Epirus regions. 

The aroma of Galotyri and its taste are both slightly sour while also being herb-like. Due to its soft texture and high moisture content, Galotyri cheese is perfect for spreading on bread or crackers. Furthermore, it pairs well with alcoholic beverages such as raki and ouzo. 

16. Katiki Domokou (Κατίκι Δομοκού)

Next, we have yet another sheep and/or goat cheese. This particular one originates from the Orthis plateau in the region of Domokos. The PDO restricts the milk used to make Katiki Domokou to sheep and goats that are indigenous to Domokos.  

With a moisture content of up to 75%, it is not surprising that Katiki Domokou is very soft and milky. As for the flavour, this cheese does show a little bit of sourness balanced with a rich and fatty quality. Locals like to enjoy Katiki spread on bread or crackers and it also makes a great dip for fruit.

17. Ladotyri Mytilinis (Λαδοτύρι Μυτιλήνης)

Ladotyri Mytilinis is a hard Greek cheese that comes from the island of Lesbos. As is often the case in Greece, this cheese is made using a combination of sheep’s and goat’s (up to 30%) milk.  The cheese derives its name from two Greek words that translate to “oil cheese”.

Ladotyri Mytilinis has a signature cylindrical shape and a pale-yellow colour. Its aroma is reminiscent of a barnyard and its flavour savoury and slightly spicy. Islanders like to enjoy this local cheese with salad and baked dishes such as soufflé. Also, it pairs well with light fruity wines and ouzo. 

18. Batzos (Μπάτζος)

Number 18 one our Greek PDO cheese list is a semi-hard to hard cheese called Batzos. This sheep’s and goat’s milk cheese gets its name from the Vlach word batzos which means mountain huts.

Batzos has an iconic square shape and is rindless with a spattering of small eyes. Its colour varies from white to light-yellow and it has a surprisingly low fat content at around 20%.

The flavour and texture of Batzos make it ideal for Saganaki. In Macedonia, the locals enjoy it dipped in Makalo, a gravy made with fat, flour and water. Also, Batzos is a great table cheese and can be grated on pizzas and other baked dishes. 

19. Pichtogalo Chanion (Πηχτόγαλο Χανίων)

Pichtogalo Chanion is a fresh sheep’s and goat’s milk cheese that originates from the Chania prefecture on the island of Crete. To this day, locals make this cheese using unpasteurised milk and traditional methods.

Pichtogalo Chanion is rindless and has a savoury and slightly sour taste with a milk finish. Actually, its aroma is reminiscent of Greek yoghurt. Due to its high moisture content, it is often spread on bread and crackers.

In Chania, the locals use Pichtogalo Chanion in breakfast pastries called Bougatsa. Moreover, the cheese pairs well with a local wine, raki or ouzo.

20. Sfela (Σφέλα)

At number 20, we’ve got a cheese that is very similar to Feta. Sfela is a semi-hard off-white cheese that is made from a combination of sheep’s and goat’s milk. It finds its roots in the Lakonia and Messinia prefectures of southern Peloponnese. 

Sfela is hugely popular in modern Greek cooking. It is a delightful grilled appetiser and pairs wonderfully with meat and vegetables. Moreover, it can be enjoyed with a mixture of olive oil and oregano. Hence, it is a popular addition to Greek salads. Finally, Sfela pairs really well with a local raki, ouzo or beer. 

21. Xygalo Siteias (Ξύγαλο Σητείας/ Ξίγαλο Σητείας)

The final cheese on our Greek PDO cheese list is Xygalo Siteias. This wonderfully named cheese comes from the municipalities of Lefki, Itanos, Makry Yialos and Siteia on the island of Crete. Dating back some 50 years, Xygalo Siteias is mostly made with goat’s milk.

However, the local cheesemakers sometimes use sheep’s milk when goat’s milk is low in supply.  

This white fresh cheese has a creamy to granular texture and a subtle acidic flavour. This spreadable cheese makes for a great appetiser on crunchy bread and is also a great addition to salads with an olive oil vinaigrette dressing. Because this is such a delicate cheese, you will struggle to find it beyond the shores of Crete. 

A cheese production powerhouse

Thank you for reading our post on the 21 Greek PDO cheeses. As you can see, Greece is a cheese powerhouse when it comes to production and consumption. Indeed, cheese can very easily find its way into every meal in Greek cuisine. 

However, because of how delicate and fresh some of those cheeses are, you will have to travel to the PDO regions to enjoy them. Time for a Greek holiday? Let me know in the comments what your favourite Greek cheeses are. And how you like to enjoy them. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

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