List of Greek Protected Designations of Origin cheeses facts for kids
Did you know that many delicious cheeses from Greece have a special label called "Protected Designation of Origin" (PDO)? This label means the cheese comes from a specific area and is made using traditional methods. It's like a guarantee of quality and origin!
In 1996, 19 Greek cheeses first received this PDO status. Later, the popular Feta cheese got its PDO in 2002. Xygalo Sitias joined the list in 2008. These special cheeses are usually made from fresh milk. They often use milk from sheep or a mix of sheep and goats.
In Greece, it's more common to raise sheep and goats than cows. This is because the land is often rocky and hilly, which is perfect for these animals. So, most Greek cheeses traditionally use sheep or goat milk. Any cow's milk produced is often used for drinking or for making processed cheeses. However, some Greek cheeses made with cow's milk do have PDO status. These include Graviera Naxou, San Michali, and Metsovone. Metsovone also uses some sheep's milk.
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Cheeses Made from Cow's Milk
Even though cow's milk is less common, some special Greek cheeses are made from it. These cheeses have their own unique flavors and textures.
- Graviera Naxou (Γραβιέρα Νάξου) is a famous hard cheese from the island of Naxos.
Cheeses Made from Sheep's Milk
Sheep's milk is very popular for making cheese in Greece. It gives cheeses a rich and distinct taste.
- Kasseri (Κασέρι) is a semi-hard, pale yellow cheese. It's often used in sandwiches or grilled.
- Graviera Kritis (Γραβιέρα Κρήτης) comes from the island of Crete. It can sometimes have a little goat's milk mixed in.
- Kalathaki Limnou (Καλαθάκι Λήμνου) is a soft, white cheese. It's made on the island of Limnos and kept in brine, which is salty water.
- Formaela Arachovas Parnassou (Φορμαέλλα Αράχωβας) is a firm, salty cheese from the Parnassus mountains.
Cheeses Made from Mixed Milks
Many Greek cheeses use a mix of different milks. This creates a wider range of flavors and textures.
Cow and Sheep Milk Cheeses
Some cheeses combine the creamy taste of cow's milk with the rich flavor of sheep's milk.
- Metsovone (Μετσοβόνε) is a semi-hard cheese that is smoked. It has a unique smoky flavor.
- Graviera Agrafon (Γραβιέρα Αγράφων) is another type of Graviera cheese. It comes from the Agrafa region.
Sheep and Goat Milk Cheeses
This combination is very common in Greece. It results in many delicious and traditional cheeses.
- Feta (Φέτα) is probably the most famous Greek cheese. It's a soft, white, salty cheese often crumbled over salads.
- Kefalograviera (Κεφαλογραβιέρα) is a hard, salty cheese. It's often used for grating or frying.
- Kopanisti (Κοπανιστή) is a pink, spicy cheese. It gets its hot taste from a special fungal growth. It comes from the island of Mykonos and nearby islands.
- Manouri (Μανούρι) is a semi-soft, fresh whey cheese. It's creamy and less salty than Feta.
- Xynomizithra is a sour, fresh cheese. It's often used in pastries or as a spread.
- Anevato (Ανεβατό) is a creamy cheese that you can spread. It's soft and delicious.
- Galotyri (Γαλοτύρι) is a soft, creamy cheese. It's made in the regions of Epirus and Thessaly.
- Katiki Domokou (Κατίκι Δομοκού) is a moist, slightly spicy white cheese. It's easy to spread and comes from Domokos, Thessaly.
- Ladotyri Mytilinis (Λαδοτύρι Μυτιλήνης) is a sharp, salty cheese. It matures while being stored in jars of olive oil. It comes from Mytilini Island.
- Batzos (Μπάτζος) is a salty cheese that can be semi-hard or hard. It's preserved in brine.
- Pichtogalo Chanion (Πηχτόγαλο Χανίων) is a white table cheese. It's produced in the Chania area of Crete.
- Sfela (Σφέλα) is sometimes called "Fire Feta." It's a mildly spicy, soft white cheese from Messenia, Peloponnese.
- Xygalo Siteias (Ξύγαλο Σητείας) is a soft cheese. It's made in the eastern part of the island of Crete.
Goat's Milk Cheeses
Greece also produces several cheeses made only from goat's milk. These cheeses have a distinct tangy flavor. So far, none of these have received PDO status, but they are still very traditional and tasty.
See also
- Cuisine of Greece
