Formaella Arahovas

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Formaella Arahovas cheese is traditionally produced in the municipality of Arahova Parnassus of the Viotia prefecture, from goat milk, sheep milk or a combination of both. It is a semi-hard cheese with a peppery taste and rich aroma that is consumed as a table cheese after maturation of at least 3 months. It can also… [read more]

Sfela

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Sfela cheese is produced in the Southern Peloponnesus (Messinia and Laconia) from sheep milk, goat milk or a combination of both. It is produced from fresh, non-pasteurised sheep and sometimes goat milk in rectangle pieces weighing 1 kgr. It is a semi-hard brine cheese with many small cuts and semi-hard consistency. Its shape is that… [read more]

San Michali

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San Michali cheese is produced from cow milk in the island of Syros. It is a hard, cylindrical cheese with compact mass and very small, irregular holes. It has an off-white colour and a salty and peppery taste. It has an external rind which is often covered with paraffin. It has a 40% maximum humidity… [read more]

Pichtogalo Chanion

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Pichtogalo Chanion cheese is produced in the prefecture of Hania, Crete, from sheep milk, goat milk or a combination of both. It is a white table cheese with a fresh, acescent taste and aroma. It has a compact mass without a skin or any cuts and holes. It has a 65% maximum humidity and 50%… [read more]

Xynomyzithra Kritis

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Xynomyzithra Kritis is a curd cheese that is produced in Crete from sheep milk, goat milk or a combination of both. It has a 55% maximum humidity and 45% minimum dry fat content. Milk used for its production comes exclusively from Crete, from herds of sheep and goats traditionally raised and adapted to the particular… [read more]

Batzos

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Batzos cheese is produced in the regions of Western and Central Macedonia and Thessaly from sheep milk, goat milk or a combination of both. It is a salty, semi-hard to hard cheese which matures and is preserved in brine. It has a pleasant, acescent and slightly peppery and very salty taste. It has no external… [read more]

Metsovone

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Metsovone cheese is produced from sheep, cow or goat milk or their mixtures, in the Metsovo region (Epirus), hence its name. Milk used for its production comes exclusively from herds of sheep and goats traditionally raised and adapted to the particular region, whose diet is based on locally found plants. It matures for at least… [read more]

Manouri

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Manouri cheese a curd cheese, produced in Thessaly, Central Macedonia and Western Macedonia from sheep milk or in combination with goat milk. It is also produced from curd and fresh full-fat milk or even fresh cream. It has a 60% maximum humidity and 70% minimum dry fat content. It is a soft cheese with a… [read more]

Ladotyri Mytilinis

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Ladotyri Mytilinis cheese is produced in the island of Lesvos from sheep milk or a combination with goat milk, the latter not exceeding 30% of the total. It is also referred to as ‘kefalaki’ (‘little head’). Its basic characteristic is that is stored in olive oil, which is why it is called ‘ladotyri’ (lit. ‘oil… [read more]

Kopanisti

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Kopanisti cheese is produced in the Cyclades islands from sheep, cow or goat milk or a combination of these. Milk used for its production comes exclusively from herds of sheep, cows and goats traditionally raised and adapted to the particular region, whose diet is based on locally found plants. It has a 56% maximum humidity… [read more]