“Abso – Greek – lutely” delicious!

Not only is cheese a nutritious food, it is one of the most prized and enjoyed foods in the world, while the process of making cheese is actually considered an art, akin to winemaking. Greek cheeses are produced with the most traditional and qualitative way and are famous to the culinary industry for their unique flavors, textures and aromas.

Cheese is a very good source of protein and calcium. Calcium is best known for its role in maintaining the strength and density of bones but in recent studies, calcium has been shown to prevent colon cancer, osteoporosis, migraine and PMS. Calcium also plays a role in many other vital physiological activities, including blood clotting, nerve conduction, muscle contraction, regulation of enzyme activity, cell membrane function and blood pressure regulation. Cheese is also a good source of phosphorus, iodine and selenium.

Although it is uncertain when it began, the practice of cheese making is thought to be ancient, dating back more than 10,000 years. There are several reports in the ancient history referring to Hellenic cheeses and among them in Homer’s Odyssey where cyclop Polyphemus is referred to as a cheese maker.

Cheese varieties are distinguished by what type of milk is used, the production methods and local tastes and preferences. Greek cheeses are mainly produced with the use of sheep milk while some are made off cow milk. There are white, yellow and spread cheeses.

Greek cheeses play an important role in Greek and Mediterranean nutrition and there are 21 types of cheese characterized as “Protected Designation of Origin”. Despite its small size and the relative small number of stockbreeders, Greece has always been an important exporter of cheese as produces in excess a large variety of qualitative cheeses, most of them famous to the whole world.

So add flavor and nutrition to your everyday diet by making Greek cheeses part of your menu, your pallet and your health will be grateful to you!

PDO Greek Cheeses: Anevato, Galotyri, Graviera Agrafon, Cretan Graviera, Graviera of Naxos,  Kalathaki of Lemnos, Kasseri, Katiki of Domokos, Kefalograviera, Kopanisti, Ladotyri of Lesvos, Manouri, Metsovone, Mpatzos, Cretan Ksinomizithra, Pihtogalo of Chania, San Mihali, Feta, Sfela, Formaela of Arahova in Parnassus, Ksigalo Sitias


How to make a quick, hot appetizer with feta cheese

Ingredients: a medium slice of feta cheese, a small chopped tomato, oregano, olive oil, tin foil


  • Spread a little olive oil on the tin foil  and then put the slice of the feta cheese on it
  • Top it with the chopped tomato and sprinkle some oregano
  • Add some more olive oil and wrap it
  • Put it in the oven for about 10 minutes, until the cheese starts to melt
  • When ready, open carefully the top of the tin foil and serve it right away

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