What are the differences among the Greek cheeses?
Feta is one of the most famous cheeses in Greece. It is made in various sizes, often as a loaf-shape. Feta is solid, but crumbly with some fissures. Pure white, it has a milky fresh acidity. Feta was originally made with either ewe’s milk or a mixture of ewe’s and goat’s milk, but today most feta is made with pasteurized milk and tastes of little besides salt. It has a fat content of 40 to 50%. Graviera is one of the most popular cheeses in Greece. This wheel-shaped cheese is made from the mixture of cow’s, goat’s and sheep’s milk. Graviera has a sweet and fruity taste. The hard, cooked rind has a crisscross pattern derived from the cloth in which the cheese was drained. Pale yellow in color with a mild, buttery flavor and a springy kneaded texture, Kasseri is a versatile, multi-purpose cheese made from 80% sheep’s milk with the reminder goat’s milk. There is no rind but the white crust is smooth, creamy and springy. Quite salty and pungent, with a dry feel in the mouth, it has an unde
