The most famous Greek cheese is Feta, a brined, tangy, salty white cheese made from sheep's milk (or a mix with goat's milk) that crumbles easily and is central to Greek salads and pastries like spanakopita, but other popular Greek cheeses include hard Graviera, Kefalotyri, and Metsovone, along with soft Manouri and Mizithra, showcasing Greece's rich dairy tradition with many PDO-protected varieties.
Feta: Feta is the most famous Greek Cheese. Greek Feta is made primarily of sheep's milk, but it is acceptable to blend in up to 30% goat's milk. Feta is a white brined cheese made in rindless squares or blocks.
Feta, the national Greek cheese, is relentlessly nibbled at, be it with a winter salad of boiled bitter greens, or a main course of summer vegetables stewed in olive oil, or a midnight snack hand-in-hand with a slice of crisp, icy, sweet watermelon.
The national cheese of Greece, feta is one of many cheeses with Protected Designation of Origin, which means it may be produced only in Greece and only in certain specific regions: Macedonia, Thrace, Epirus, the Peloponnese, Mainland Greece, and Lesvos.
The famous Greek Cypriot cheese made from a mixture of goats', cows' and sheep's milk. Delicate, almost bland in flavour, Haloumi has a wonderfully elastic texture that makes it perfect for grilling and frying. Delicious with olive oil and capers.
Brands vary, but feta is usually the winner. Haloumi tends to have more calories and a higher fat content. Plus, it usually has more salt.
While its origin is Greek, the name actually comes from the Italian word “fetta,” meaning “slice”. This is a reference to how the cheese is sliced and then placed in a brine. To stay moist, feta needs to be stored in salted water. That's why you'll often see feta packed in a brine solution at the store.
Camembert cheese comes from the town of the same name in Normandy France. A soft cow's milk cheese with a light beige rind, and creamy pale interior, it darkens as it ripens.
Any cheese with an ingredients list of only milk, salt, and enzymes/cultures (like cheddar, Swiss, mozzarella, gouda, feta, goat cheese, cottage cheese, etc.) is 100% real cheese, while "American Cheese" or "cheese products" often contain added emulsifiers and flavorings, making them processed rather than purely natural cheese. Always check the label: if it lists more than milk, salt, and enzymes (like sodium citrate, whey, artificial flavors), it's a cheese product.
Some people who produce a small amount of lactase are still able to digest milk products. If levels of lactase are too low, you'll become lactose intolerant and experience symptoms after you eat or drink dairy products. Many people who are lactose intolerant can manage it without giving up all foods with dairy.
In Greek cuisine, saganaki (/ˌsɑːɡəˈnɑːki/; Greek: σαγανάκι [saɣaˈnaci]) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. It is commonly flambéed in North America.
Traditional halloumi is a semicircular shape, weighing 220–270 grams (7.8–9.5 oz). The fat content is approximately 25% wet weight, 47% dry weight with about 17% protein. Its firm texture when cooked causes it to squeak on the teeth when being chewed.
10 Popular Greek Cheeses You Should Try
It originated in southern Italy. Varieties of mozzarella are distinguished by the milk used: mozzarella fior di latte when prepared with cow's milk and buffalo mozzarella (mozzarella di bufala in Italian) when the milk of the Italian buffalo is used.
Feta cheese: Whole blocks of Greek sheep's milk feta packed in brine is ideal, as you'll get those satisfying large pieces that make a Greek salad so special. That said, crumbled feta can of course work in a pinch. Extra virgin olive oil: Use a full-flavor Greek olive oil, like our Private Reserve from Kyparissia.
Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne).
Country of Origin. Feta Cheese comes from Greece. Havarti Cheese originated from Denmark.
Neither Brie nor Camembert is inherently "better"; they are both delicious French soft cheeses with distinct differences in flavor and texture, making them better for different preferences, with Brie being milder, creamier, and buttery, while Camembert is stronger, earthier, and more pungent, often with mushroom notes, making it better for those who prefer a more intense taste. Your choice depends on whether you want a delicate, nutty flavor (Brie) or a bolder, funkier profile (Camembert).
To be called feta, it must be produced in Greece. Feta is a legal designation, similar to Champagne or Roquefort. Romania, Bulgaria, France, and Denmark, among others, make similar cheeses, but they can't be called feta. The word feta is derived for an ancient Greek word meaning slice.
Cotija cheese, a staple in Mexican cuisine, is often compared to Feta due to its crumbly texture and similar salty taste.
Feta = Greek and made to their strict definition of feta with sheep's milk or majority sheep's milk with some goats milk Fetta = cows milk or Greek definition but sourced and made overseas instead with milk from Greece.
The unhealthiest cheeses are typically highly processed varieties like American cheese slices, spray cheese, and cheese spreads/dips, due to high sodium, preservatives, and unhealthy fats; however, rich, creamy natural cheeses like Brie, Camembert, and triple-crèmes are also high in saturated fat, making them less healthy in large amounts, with blue cheeses like Roquefort topping salt content. The "unhealthiest" depends on your health goal, but generally, processed versions offer less nutritional value and more additives than natural cheese, even high-fat ones.
Yes, you can eat halloumi raw; it's safe and often enjoyed cubed in salads with watermelon or grated, but its salty flavor and firm, squeaky texture are usually enhanced when cooked, developing a desirable crispy exterior and soft interior, according to sources like Olympus Cheese and Cook it Real Good.
Dietitians recommend opting for feta, gouda, goat, fresh mozzarella or any grass-fed cheese. Pair these cheeses with lifestyle habits, like exercise and sleep, to help lower inflammation.