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Greek and Cypriot Cheeses

I think a Greek blog would be incomplete without introducing some of the Greek cheeses. I have written about some of these cheeses in the past but I thought that it would be a good idea to put them all in one post with some recipes.   In the future I shall be updating this post with more Greek cheeses.

According to Greek mythology cheese making was given to the mortals by God Aristaeus, son of Apollo and Cyrene, who was the God of farming and animal breeding.

Greeks have a long tradition in cheese making.There are references by Homer in Iliad and Odyssey (9th century B.C.) where he mentions «αίγιοντυρόν», meaning goat cheese. In Odyssey, Homer describes in detail what Ulysses and his men saw in the Cave of Cyclop Polyphemus, where the cyclop would make his cheese and leave it to age.

In Greece most of the cheeses are made of ewes or goat milk or both and only a small part with cows’ milk.The biggest part of Greece (75%) is mountainous or semi-mountainous, so the breeding of sheep and goats was and is the best solution. Cattle are also breaded but in a smaller scale. Some decades ago, if they had cattle they were only breeded for the meat and whatever milk they collected from the cows they fed their dogs.  This is not something I have read but my SIL told me about this as she was raised in their village.

Consequently most of the Greek cheeses were manufactured with ewes and goat milk because of the morphology of the terrain and climate conditions.Sheep and goats graze freely in these regions with wild herbs and grass, far away from pollution and free of pesticides and fertilizers, thus making Greek cheeses organic.

What makes Greek cheeses differ from other cheeses is the quality of the milk. In Greece there are 6.000 different types of plants and herbs and that is what affects the quality and aroma of Greek milk.

Another factor is that the sheep and goats of Greece are from old breeds which are perfectly adjusted to the climate, they are strong with a very good yield of milk.The abundance of the flora of Greece allow them to freelybreed throughout the year.

What makes cheeses different, apart from the source of the milk is the culture and aging process used in the cheese’s manufacture. That’s why sphella differs from halloumi, although both are semi-soft cheeses in brine, why halloumi and mozzarella are different, although the method they are produced similar, kasseri, Metsovone and graviera are different although all of them are semi-hard cheeses made from ewe’s and goat milk, why San Michali, Kaskavalli, Caciocavalli and graviera Naxou/Tinou are not the same, although they are made from cows’ milk and why myzithra, anari or parmesan and ricotta are different.


Feta (Greek φέτα) is the most characteristic Greek cheese and well known around the world. It is a white semi-soft to Soft cheese, ripened and kept in brine for at least two months. Feta is manufactured from pure ewe’s milk or a mixture with goat milk.

It is consumed as table cheese, perfect for pies, in casseroles, in appetizers (mezedes), in dips, with fruit and of course a must in the Greek salad.

Beware of other white cheese produced outside Greece with the name “Feta” as they are made with cow’s milk and do not compare in taste.

Although feta is a unique cheese, in case you cannot find it you can substitute it with goat cheese.


Mpiftekia (stuffed hamburgers)



Greek style oregano pesto


Katiki Domokou

Katiki (Greek Κατίκι Δομοκού) is a soft cream cheese made from goat and/or goat and ewe milk and salt (1%), with a low fat content (10 -14%).

It is named Katiki Domokou, from the region where it is manufactured. Domokos, is a Department of Fthiotida, Central Greece.

This type of soft cheese is eaten as a starter, in salads, in dips, in pies or on its own with bread and white wine or retsina (resinous wine).

You can substitute Katiki Domokou with soft feta mixed with Greek yoghurt or goat cheese softened with Greek yoghurt.


Homemade spanakopita from scratch



Graviera (Greek γραβιέρα) is one of the most popular cheeses in Greece. It is a hard cheese with a light yellow color, and has a slightly sweet and nutty taste. The Cretan graviera, which is my favourite, is made with sheep milk, or sheep milk with a small amount of goat milk. Graviera of Naxos is made with cow’s milk or mixtures with ewe’s and goat milk. It has a rich, sweet and buttery taste.

Graviera can be used in many dishes, in Greek pies, grated in pasta dishes, served as a table cheese or as a delicious snack along with bread and fruits.

It is produced with sheep’s milk and has a wonderful rich and spicy flavour.    It is perfect on its own, as a meze with a glass of red wine, as saganaki or in pies.

You can substitute graviera with halloumi or with Gruyère or Jarlsberg.


Kotopita me prassa (chicken and leek pie)

Halloumi-graviera pull-aparts

Savory Pepper Cake



Kefalotyri (or Kefalotiri) (Greek: κεφαλοτύρι) is a hard, salty yellow cheese made from sheep milk and/or goat‘s milk in Greece and Cyprus (cow’s milk is not allowed in the Cypriot version), although, a similar cheese Kefalograviera, which is made with cow’s milk, or a mixture of sheep and cow is sometimes sold outside Greece and Cyprus as Kefalotyri. Depending on the mixture of milk used in the process the color can vary between yellow and white.

In taste it vaguely resembles Gruyere, except it is harder and quite saltier. Being a very hard cheese, Kefalotyri is consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as spaghetti, meat, or cooked vegetables, and is especially suited for grating. This is a popular and well-known cheese, establishing its roots in Greece during the Byzantine era. It can be found in some gourmet or specialty stores in the U.S. and other non-Greek countries. Young cheeses from two to three months to ripen. An aged kefalotyri, a year old or more, is drier and stronger flavored, and may be eaten as a meze with ouzo, or grated on food.

You can substitute it with other Greek cheeses such as kefalograviera, graviera, halloumi, or Pecorina Romano, Pecorindo Sardo, Parmesan or Asiago.



Ladotyri Mytilinis 

Ladotyri (Greek: λαδοτύρι), from ladi (olive oil) and tyri (cheese) also called Kefalaki (head) is produced from ewe’s milk or a mixture of ewe’s and goat milk (the goat milk should not exceed 30%) and is produced in Mytilene, the capital of the island of Lesbos. It is a hard, piquant and salty cheese which is preserved in olive oil and that is why it is called “ladotyri”.  Similar cheese is also produced in Zakynthos island.  In Syros there is also a similar cheese, called San Michali, although it is produced with cow’s milk.

It is used to make saganaki, eaten as is and grated.  I use it  to make Flaounes as it resembles in taste to Paphitiko cheese.

It can be substituted with kefalotyri or parmesan.

Greek Fava and Bulgur Pie or Fava Fritters


Kasseri (Greek: κασέρι) is a semi hard cheese, produced from ewe’s milk or a mixture of ewe’s and goat cheese (not exceeding 20%).  It is considered to be one of the oldest cheeses produced in the world.  It is mainly produced in the region of Northern Greece:  Macedonia, Thessaly, Thrace but also in the island of Lesvos.  It is consumed as a table cheese, as an appetizer, in sandwiches but also cooked in dishes where cheese needs to melt, such as peinirli or pizza.

You can substitute kasseri cheese with other Greek cheeses such as graviera, kefalotyri or halloumi or Provolone, Caciocavallo or mozzarella. 

San Mihali

San Mihali (sahn meeh-HAH-lee Greek Σαν Μιχαλη) is one of a few Greek cheeses produced only by cow’s milk.  It takes its name from the Catholic church of Saint Michael, in Syros island, where it used to be produced by catholic monks.   Its flavour is similar to parmesan.


Sphella, (Greek Σφέλλα) is a hard white cheese from Lakonia (Taygettus region).  It is siilar to feta or rather something between feta and kefalotyri but more piquant made from ewes and goat milk.

You can substitute it with hard feta.


Kokoras Badouniotikos


Xynomyzithra (Greek Ξυνομυζήθρα) is a cheese indigenous to Chania, Crete. It is a low fat cheese, similar to soft myzithra and anthotyro in texture. It is made from sheep’s and/or goat milk, yeast and salt. It is left 24 hours at room temperature and it gets this slightly sour taste.

It is ideal for pites (pies) and in savory dishes.

It can hold for 2- 3 days in the fridge but for a long period of time in the deep freezer.

It can be substituted with myzithra (anthotyro or anari) and ricotta with some lemon juice to recreate the sour taste.


Kalamata Olives and Cheese Muffins


Anthotyros, (Anari in Cyprus) Myzithra – Manouri


Fresh Anthotyros (Greek ανθότυρος) – myzithra (μυζήθρα or anari (αναρή), as they called in different parts of Greece, is one and the same thing.  This soft cheese is manufactured from ewe’s milk – and/or goat-milk whey. After making hard cheeses such as feta, kefalotyri, graviera, halloumi etc., goat or sheep’s milk is added respectively to the whey and the cheese is produced.

Manouri (Μανούρι), on the other hand is made the same way but by adding cream, so this makes it a fatty cheese.

There are two forms of these cheeses. When fresh they are soft, snow-white, creamy, and granular; They are usually used as a table cheese, in savory pies (pites) but also in desserts, eaten alone with honey and cinnamon or other desserts, such as tarts, cheesecakes etc. They go well with fruit such as figs, pears, and apples.  They are preserved in the refrigerator for 2 – 3 day.

It can be substituted by ricotta, queso fresco or paneer.

Dried Myzithra

To preserve myzithra for a long period, it is salted and then  dried.  It then  becomes hard with a creamy, salty, sharp flavour.  It is perfect  for grating on top of pasta.

It can be substituted with kefalotyri, halloumi, graviera or ricotta salata, romano, cotija or parmesan.


Fresh type:

Bourekia with fresh anari


Moustokouloura with anthotyro

Stuffed courgette flowers

Anthotyros and Fig Muffins

Dried type:

Mac and Cheese


Kaskavalli (Greek Κασκαβάλλι) is a Cypriot table cheese, which I would describe to be similar to kefalograviera. It is a hard, yellow cheese and it is characteristic from the many holes it has, when it is cut.

Its origin is from Italy but I don’t know when they started making this cheese in Cyprus, probably during the Venetian occupancy of the island.

The Italian name of this cheese is cacio cavallo, which means “horse cheese” as it was believed that it was made of mare’s milk but there is no historical evidence of this. Nowadays this Southern Italian provolone cheese is made with cow’s milk. It is more likely that it was named cacio cavallo because they usually tie two balls of cheese at a time, with one string and then hang them from a beam “a cavallo” to dry, as though astride a horse.

It can be substituted with kefalotyri or kaseri or caciocavallo, provolone, scarmorza or mozarella.


Halloumi (Greek χαλλούμι), is a Cheese, indigenous to Cyprus, well known for its unique taste. It is manufactured from a mixture of goat’s and sheep milk.It has a high melting point, and so can easily be fried or grilled.

The cheese is white, with a distinctive layered texture and has a creamy, salty flavour. It has also the taste of mint. Halloumi is formed into a round flat disc, then mint is inserted into the middle and halloumi is folded into a semi-circle. The mint adds to its distinct flavour but originally it was inserted for its natural anti-bacterial action that was traditionally helpful to increase the life of the cheese.

Aged halloumi becomes harder and saltier and is perfect not only as a table cheese but also for grating on pasta.

Halloumi is the only cheese you can eat fresh as a table cheese, fried, grilled, barbecued, boiled in soups, broiled… perfect in salads or with fruit.

It is a unique cheese but in some cases it can be substituted with kefalotyri, graviera, feta or queso para frier.


How to make Halloumi and Anari


Easter Flaounes

Halloumi with dried fruit and honey

Cypriot Tyropita

Ravioles (Cypriot ravioli)

Tyropita me maratho and Watermelon Salad with Halloumi

Other useful links:

History of Greek Cheeses

Greek Mountain Flora


Fage: Greek cheeses

List of European Cheese

Wikipedia Kefalotyri

Kopiaste and Kali Orexi,

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26 Responses

  1. What a great overview Ivy! I must admit I have not tried them all as a few are not available so readily down here, but if I do one day, I will definitely come back here for guidance of how to use it.

  2. Ivy, this is a very informative and educational entry. I don’t know much about Greek cheese, and now I can use this post as a reference. 🙂
    Thank you!

    Angie’s Recipes

  3. Very nice, Ivy, and very interesting. The most recent cheese-making book I got has recipes for a number of the cheeses you mention. If only I could get some ewe’s milk!

  4. This is a fabulous and very complete review of Greek cheeses, very useful for me as we are just starting to taste some of the cheeses from Greece with Kafalotiri being the first one other than feta. I’m will look for Graviera and perhaps some of the other cheeses if I can find them in US.

  5. Greek cheese is sooooo fine! I really loved that cheese you gave me… I still dream about it ;-P!



  6. […] See the original post: Greek and Cypriot Cheeses […]

  7. A very enlightening post..

  8. It was nice read about Greek Cheese. I had so much of knowledge update from this post.

  9. Wow! What a fab post – I have never heard of any of these cheeses other than feta and halloumi. Thanks for showcasing the diversity of Greek cheeses.

  10. a wonderful post,ivy!so many chesses…i love all the chesses!

  11. Thanks a lot for leaving your comments. Shall try and visit as many as I can, as I am having problems with my internet connection. Please bear with me until I change into a new provider.

  12. Wow one of the most informative post. And such beautiful looking cheese pictures.

  13. Wow Ivy! This was like a class:-) Great information & a lot of cheese that i have not even heard of, forgetting tasting them! Thanks for this! I am sure i will have to refer to this for my knowledge later.

  14. He, he, he… my kind of post… with all those cheeses 😀 The smell is getting over here darling. Thanks for the info anyway, maybe one day I become definitevely an adult and I start liking cheese ;D

  15. Great post Ivy with so many Greek cheeses, very informative I have not tried all the Greek cheeses. It all looks delicious. 🙂

  16. Would love to try all the varieties and Organic makes them even better 😀

  17. Thanks for this information! I wish I could taste all of these while reading about them. Only a few are available here.

  18. Out of all the Greek cheeses you mentioned, I have only tasted 3 of them. Now I’ll have to go to the Greek supermarket in town and seek out the others. Great post! I liked seeing the pictures and the information was enlightening!

  19. And if I was not missing Greek cheeses enough … thanks for the info Ivy!

  20. […] ½ Cup Graviera or halloumi […]

  21. Oh, dear, I should not have read this just before lunch! It’s like going shopping when you’re hungry. 😉

    Cheese is probably my favorite thing in the world (hence my need to go on a diet) and this was fascinating – you mentioned many cheeses I haven’t heard of.

    I just came to your blog after reading about Peter M’s vacation – I want to visit Greece so badly!!!

  22. […] is cooked al dente, mixed with mint and almond pesto.  Top it with your favourite cheese.  Halloumi or graviera is […]

  23. […] made a twist on this salad using halloumi and mint as well, both in the form of pesto and fresh mint. I wanted to share this salad with you […]

  24. […] of buying the usual ground beef, I decided to make a more healthy version using ground turkey and anthotyro which is a Greek cheese very low in […]

  25. […] cook the pasta in the broth, which makes it very tasty.  Then we would eat the pasta with lots of anari or grated halloumi on top.  A very rich and flavourful dish, pure comfort […]

  26. […] is a Greek savory pie made with fresh myzithra cheese from Chania, Crete.   I made a new recipe using these two ingredients and avoided using eggs.  I […]

  27. […] 250 grams Katiki Domokou […]

  28. […] Greek cheese used is myzithra (anthotyro), which can be flavoured with cinnamon, vanilla or lemon zest.  The phyllo is made with olive oil, […]

  29. […] and mix the halloumi and graviera cheese, eggs (add one by one, depending on size of egg might need an extra egg) and […]

  30. […] products in the cart, such as Dirollo cream cheese with 3% fat, which is similar to Philadelphia, myzithra which is similar to ricotta, again a low fat cheese, fructose, mostly to be used for breakfast.  I […]

  31. […] recipe I did not have enough cheese, otherwise I would have added an extra layer of thin slices of anthotyro between the potatoes and […]

  32. […] to use dirollo cream cheese which I used before in another dessert, otherwise I would have used the Greek cheese called anthotyro or myzithra or anari.  My husband didn’t find any so he brought me the cottage […]

  33. […] 150 grams halloumi or graviera […]

  34. foodieinberlin

    Ivy, what a wonderful synopsis you have made here of Greek cheeses! At La Formagerie in Marylebone, London, England I asked what cheeses I should keep an eye out for in Athens. Answer, "barrel aged feta" how boring! I will try and find Xynomyzithra and Katiki. Are there any food delicatessen I should visit while in Athens?

    • Hi Suzan. Barrel aged feta is good, although my favourite is Dodoni and Delta. I don't know where you can find a good delicatessen but if you visit Evripidou Street (Center of Athens) there are some delicatessen selling cheese. The easiest way is to visit any big supermarket, Veropoulos, Vassilopoulos, Sklavenitis, where you will find most of the Greek cheeses. I haven't covered all the Greek cheeses in my post yet and I can suggest Formaella, which is again a wonderful cheese to make saganaki, Metsovone, San Mihali and the past years Greece is also producing various buffalo cheese, similar to Mozarella and buffalo feta.

  35. […] we don’t have any sour cream in Greece, I usually serve fajitas with katiki, a Greek cream cheese, but as this was not planned, I did not have any  at home, so I served it […]

  36. […] recipe was made after making lasagna and having some leftover anthotyro I made this mezes.  It was intended to be a dessert but  since the cherries are sour they are best […]

  37. I discovered halloumi a few years ago as I moved to Cyprus, never heard of it before. But straight away I fell in love with that delicious cheese that is so versatile and gives its special note to so many dishes. Very often we try new halloumi recipes and there is not one week since then, that we wont have at least one meal with halloumi, not to speak about BBQs, where having halloumi is a must.

  38. […] is a white, soft cheese, similar to the Greek cheeses called anthotyro, myzithra or anari, the Mexican queso fresco, the Italian ricotta and it is also […]

  39. […] is indigenous to Cyprus and is one of a few cheeses made in […]

  40. […] of pasta and on top of  that is a thick creamy Béchamel sauce with myzithra or graviera (read here to find out about these  Greek cheeses) grated and mixed in the pasta as well as in the bechamel […]

  41. […] Bourekia is  a pastry made with a thin flaky  phyllo, and are filled with anari which is the name for anthotyro in Cyprus.   Anari is similar to anthotyro or myzithra and is a white soft whey cheese  which is produced when making halloumi or kefalotyri.  (You may find out more about these cheeses here). […]

  42. I just tried some Cyprus Kaskvali cheese, and it is a delicious hard cheese like a great aged cheddar,tasty over a cracker with a hearty red wine…In the States it is available at a store in Astoria,Queens, NY called Mediterranean Foods.I highly recommend it…

  43. […] the filling I used two Greek cheeses:  feta and anthotyros (myzithra) as well as some cream cheese with […]

  44. […] xynomyzithra is produced only in Chania and is something between feta and myzithra.It is a wonderful mezes (hors […]

  45. Cottondale

    Thanks for sharing!
    I will try this definitely and give it to my parents to try it as well, they love cooking and experimenting with foods and spices!

  46. Kevin

    Well researched and finely written article full of useful info. Well-done , its a great information. Hope you add more in the future. Thumbs up. Many thanks for sharing this.

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