Cheese
There is a wide variety of cheeses made in various regions across Greece. The vast majority of them remain unknown outside the Greek borders due to the lack of knowledge and the highly localized distinctive features. Many artisanal hand made cheeses, both common varieties and local specialties, are produced by small family farms throughout Greece and offer distinct flavors atypical of the mass-produced varieties found commercially in Greece and abroad. A good list of some of the varieties of cheese produced and consumed in Greece can be found in the List of cheeses article, under the name of the country. Here are some of the more popular throughout Greece:
| Name | Image | Description |
|---|---|---|
| Anthotyros | ||
| Formaela | ||
| Feta | ||
| Graviera | ||
| Kasseri | ||
| Kefalotyri | ||
| Kefalograviera | ||
| Myzithra | ||
| Manouri | ||
| Metsovone |
Read more about this topic: List Of Greek Dishes
Famous quotes containing the word cheese:
“A cheese may disappoint. It may be dull, it may be naive, it may be oversophisticated. Yet it remains cheese, milk’s leap toward immortality.”
—Clifton Fadiman (b. 1904)
“Upscale people are fixated with food simply because they are now able to eat so much of it without getting fat, and the reason they don’t get fat is that they maintain a profligate level of calorie expenditure. The very same people whose evenings begin with melted goat’s cheese ... get up at dawn to run, break for a mid-morning aerobics class, and watch the evening news while racing on a stationary bicycle.”
—Barbara Ehrenreich (b. 1941)
“Apart from cheese and tulips, the main product of the country is advocaat, a drink made from lawyers.”
—Alan Coren (b. 1938)