Translations:List of cheeses/38/en

Greece

Main article: List of Greek Protected Designations of Origin cheeses

See also: en:Greek cuisine

Name	Image	Region	Description
Anthotyros			A traditional fresh cheese. There are Dry Anthotyros and Fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or goats, sometimes in combination. The ratio of milk to whey usually is 9-to-1. It is commonly a truncated cone, but when shipped in containers may be crumbled, as it is removed. It may be unpasteurized, where law allows.
Chloro		Santorini
Feta		PDO – Epirus, Macedonia, Thrace, Thessaly, Peloponnese, Lesbos	Feta is a brined curd white cheese made only in Greece. It is made from sheep's milk, or from a mixture of sheep and goat's milk. The word "feta" in Greek means "slice".
Graviera		PDO – Agrafa, Crete, Naxos	Graviera is a type of Greek hard yellow cheese. It is made exclusively from sheep or goat milk.
Kasseri		PDO – Macedonia, Thrace, Thessaly, Lesbos
Kefalograviera		PDO – Crete, Sterea Ellada
Kefalotyri
Kopanisti		PDO – Cyclades
Malaka		Crete	Also known as Tiromalama. Made from Graviera curd.
Manouri		PDO – Thessaly
Metsovone		PDO – Metsovo, Epirus
Myzithra		Crete
Tyrozouli		Crete	Made from Myzithra by adding salt, causing dehydration, and allowing maturation.