Cheeses of Greece: Tradition on the Table

Cheese in Greece is more than just food—it’s part of the country’s heritage, woven into daily life for centuries. Across the mainland and islands, you’ll find cheeses made primarily from sheep and goat milk, with cow’s milk appearing more recently. Each region developed its own varieties, shaped by the land, the animals, and the need to be self-sufficient in times when villages relied only on what they could produce.

Types of Greek Cheeses

• Feta: The most famous, traditionally made from sheep’s milk or a blend of sheep and goat. Creamy yet tangy, it’s the star of the classic Greek salad and often baked with vegetables or fish.

• Graviera: A firm, aged cheese with a nutty flavor, produced on islands like Crete and Naxos. It’s enjoyed sliced, fried as saganaki, or grated over pasta.

• Kefalotyri: A hard, salty cheese made from sheep or goat milk. It lends depth to dishes like moussaka or pastitsio.

• Mizithra: A fresh, soft cheese (from sheep or goat) that’s lightly tangy and often used in pies (pittas) or desserts.

• Anthotyro: Mild and versatile, enjoyed both fresh and aged, sprinkled over pasta or baked into pastries.

Cheese in Greek Cooking

Cheese isn’t a garnish in Greek cuisine—it’s essential. A Greek salad would feel incomplete without feta, while hearty dishes like moussaka depend on the salty richness of kefalotyri or graviera for balance. In village kitchens, cheese pies (tyropittes) showcase local fresh cheeses, wrapped in layers of filo.

Sustaining a Way of Life

Cheesemaking in Greece grew from necessity. Families raised sheep and goats not just for milk, but for survival—cheese was a way to preserve nutrition for the year. On the islands, limited farmland made self-sufficiency essential. Today, however, this heritage is under threat. Cheesemaking is demanding work, and fewer young people are choosing to carry on the tradition. Modern life pulls them toward cities, leaving the older generation to maintain practices honed over centuries.

Still, in the mountains of Crete or the hills of Naxos, you’ll meet small producers keeping the craft alive, producing cheese in much the same way as their grandparents did. Each bite carries the story of resilience, resourcefulness, and a connection to the land that defines Greek culture.