| Name
|
Image
|
Region
|
Description
|
| Anthotyros
|
File:Ανθότυρος.JPG
|
|
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
|
File:Feta Cheese.jpg
|
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
|
File:Kefalotyri.jpg
|
|
|
| Kopanisti
|
|
PDO – Cyclades
|
|
| Malaka
|
|
Crete
|
Also known as Tiromalama. Made from Graviera curd.
|
| Manouri
|
File:Manouri.jpg
|
PDO – Thessaly
|
|
| Metsovone
|
File:Μετσοβόνε 6304.jpg
|
PDO – Metsovo, Epirus
|
|
| Myzithra
|
File:Homemade Mizithra.jpg
|
Crete
|
|
| Tyrozouli
|
|
Crete
|
Made from Myzithra by adding salt, causing dehydration, and allowing maturation.
|
