Greek Cheese
All About Greek Cheese
The two most popular types of Greek cheese identifiable to Americans are feta and the type that we enjoy as Saganaki, which is called Kefalograviera. (No wonder we choose to call it Saganaki.) What we don’t realize is that Greek cheese is considered to be of the highest caliber worldwide, and each original recipe is protected under the EU’s PDO laws, and can not be duplicated without severe repercussions. Some of the most beloved sheep’s milk cheeses come from Greece, and include such delicacies as Kasseri, manouri, and Kashkaval. The ancient, perfected art of making Greek cheese is begging to be enjoyed by the world.
Most Greek cheeses are of a white to cream color, with a very rare exception such as Kasseri, which has a yellowish tone. The sweeter table cheeses, such as manouri and myzithra, are a fresh food delight and extremely sought after by fine cuisine establishments. There are so many varieties of cheese born in Greece, from soft, fresh crèmes to hard, aged, grated types. The premise of this art form was based on the farmers and flock herders in the old country, who had to make self-sustenance an art form. Surrounded by precious animal milk, they began to fiddle with ways of condensing preserving it, and came up with the basis for what is now an esteemed tradition.
Many Greek cheese types are quite hard and salty, and these are favored for appetizers and for frying. The golden, crispy outcome of a flamed Greek cheese is like no other, and is truly divine. Pitas are a common staple in Greek cuisine, and the presentation of cheese is the perfect occasion for these chewy flat breads. Wine is also a compliment to nearly any Greek cheese, from the sweet and fresh to the hard, robust, and salty.
A great variety of cheeses from Greece are made with sheep’s milk, but there is no discrimination when it comes to the milk of goats and cattle. Cattle milk cheeses tend to be on the soft, milder side where Greek cheeses are concerned, and the goats milk products are famously creamy, and usually fresh. Most of the sheep’s milk cheeses are incorporated into salads and pitas when used in traditional Greek cuisine, but the possibilities are endless as far as their potential.
Feta is our most commonly known cheese of Greek origin, and we make great use of it in America for salads and pasta dishes, as well as for garnish to cold plate meals and the like. Feta cheese is wonderful in omelettes, and can also be snuck into a grilled cheese for an added dimension of tangy flavor. The choices and uses are many, so eat and enjoy.