#cheese lover

[gemsofgreece]

Only for cheese lovers!

Super random fun fact:

You probably know feta cheese. When it comes to Greece it's always feta this, feta that. The truth however is that there are many more types of Greek cheese and many are delicious! In fact, there are more than 60 different types of Greek cheese recorded.

Below is a list with some of the famous ones (and my faves). If you love cheese, check it out!

Feta

Okay, yeah, let's get the celebrity out of the way fast. Feta is a sheep and goat's milk brined white cheese. It accompanies perfectly salads (especially tomatoes and olives) and it makes a great filling for filo pies. It is often served dressed in oregano and olive oil. Feta has a slightly spicy and certainly distinctly salty flavour - if you buy or order feta abroad and it is not pretty salty with a hint of spice, then you have likely been played and given cheaper white plain cheese.

Anthótyros

This is a cheese already produced in antiquity. Anthotyros is a soft cheese made with milk and whey from sheep or goats, sometimes in combination. It has a mild but very distinct taste and it's low in fats, so it is commonly eaten by people on a diet. It's eaten with honey and nuts, on salads or on pasta.

Galotyri

Literally meaning "milk cheese", Galotyri is produced by fatty sheep milk, 4-5 months after the animal has given birth, which is usually in the summer. It is creamy and milky and has a very fresh, cool taste that makes it ideal for summer meals.

Graviera of Naxos

The best cheese in the universe, also known as my favourite cheese, Graviera of Naxos is a PDO hard yellow cheese made of cow milk (with some addition of sheep and goat milk). It has somewhere between a salty and an umami taste and it is enjoyed with wine. It also makes a fantastic filling for fylo pies. If you see in a pie shop a pie with "Graviera Naxou" in, it's a no brainer. Try it! I have yet to eat an underwhelming one!

(Graviera is also produced in Crete island and this version is very famous as well, but my personal preference is the one from Naxos island. )

Kalathaki of Limnos

Another protected one, Kalathaki Limnou is a white brined cheese dried in small baskets, from which it gets its name (kalathaki = small basket). It is similar to feta, but less sour.

Kasseri

Kasseri is a hard pale yellow cheese made from pasteurised or unpasteurised sheep milk and at most 20% goat's milk. Kasseri is a protected designation of origin, according to which the cheese must be made in the Greek provinces of Thessaly, Macedonia, Lesvos island, or Xanthi, however similar types of cheese are produced in the Balkans, Romania and Turkey. It is ideal for sandwiches and toasts, it has a buttery and salty taste and it goes well with wines.

Katiki Domokú

Katiki Domokú is produced in Domokós, in the region of Phthiotis. It is a soft white cheese with low fat content. It is made from pasteurised milk that curdles without rennet and it is drained in bags made of cloth. It can be served in toast or dakos. It can be added in salad as an ingredient and it fills pies.

Kefalotyri

Already popular in Byzantine times, Kefalotyri is a very hard cheese that can range from yellowish to whitish and is made of sheep or goat's milk. Kefalotyri can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating. It is in fact our first choice to be grated on top of dishes, an equivalent of parmesan for the Italians, but harder.

Fried Kefalotyri with shrimps

Kefalograviera

A PDO cheese as well, the off-white Kefalograviera is in between the worlds of graviera and kefalotyri. It is produced and consumed in similar ways. It is saltier than a typical graviera and a little softer than a typical kefalotyri. It accompanies white wines very well.

Kopanistí

Kopanisti is a salty, spicy cheese, with protected designation of origin (PDO) produced mostly in Mykonos island for more than 300 years. It owes its special peppery and spicy taste to rapid and extensive lipolysis and proteolysis caused by abundant microbial growth encouraged by repeated kneadings performed during the ripening process. This is why it is called kopanisti, which means "beaten". The most popular way of serving is in a dish called "mostra" which contains dry bread with kopanisti cheese, chopped tomatoes and olive oil.

Manuri

Manuri is an ancient Greek PDO semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk. It is produced primarily in Thessaly, Macedonia and Crete island. It has a sweet and mild taste and is used in appetizers, salads, desserts and savoury meals. It is considered a gourmet choice.

Green salad with fruits, cranberries and manuri

Metsovone

Produced in the mountainous town of Métsovo, Metsovone is a PDO semi-hard, smoked cheese made of cow's milk. It accompanies white wines and is used in salads and appetizers.

Myzithra and Xynomyzithra

Myzithra  is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. It is primarily produced on the island of Crete but is widespread throughout Greece. The cheese is soft, snow-white, creamy, and moist. Since no salt is added to mizithra it has an almost sweet and milky taste. It is eaten as dessert with honey or as an appetizer. It is used as a table cheese, as well as in salads, pastries and in baking, notably in little cheese pies (handful size) and Sfakiani pita (pie from the Sfakiá region).

Myzithra that is salted and aged becomes dryer, denser, saltier and more sour (xyní). This version, xynomyzithra ('sour myzithra') is often grated. Xynomyzithra is considered the grating cheese par excellence of Greek cuisine, and is especially suited for sprinkling over hot pasta. (It is less common than Kefalotyri but more gourmet, in short.)

Xynótyro

Xynotyro is an unpasteurized whey cheese made from sheep's or goat's milk, with a hard and flaky consistency, a pungent aroma and a yogurt-like sweet and sour taste. "Xynotyro" means "sour cheese" in Greek. Xynotyro can be consumed either as fresh cheese or after being ripened with the use of naturally dominating microflora during a 3-month maturing period. The Lactobacillus strains in Xynotyro have antibacterial effects that kill Salmonella pathogens, a finding that is of special interest for producers of health-giving cheeses according to researchers at the French Institut National de la Santé et de la Recherche Médicale.

San Michele

San Mihali in Greek, it is a traditional salty and spicy PDO cheese, that is one of the most expensive in the country. It is produced exclusively in Syros island. It is made of cow's milk.

Sfela

Sfela is a PDO semi-hard white brined cheese with a spicy, salty and a little sour taste. Its production is founded on old tradition and this cheese is permitted to be produced only in the south of the Peloponnese, in the regions of Messenia and Laconia - both the animals and the production facilities have to be there. Sfela is served with bread, Maniot lalangia (a type of local pasta), accompanies meals and is used as filling in pies.

Talagani

A cheese that took its name from the word for the shepherd's cape in the Messenian dialect, talagani is a white sheep-goat milk cheese which is especially delicious when grilled, as it does not melt and it becomes chewy. It is consumed as an appetizer or in salads and is great when accompanied with honey or marmelades.

BONUS: Hallumi

Hallumi is the famous PDO cheese of the Republic of Cyprus. It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Halloumi is popular throughout the Eastern Mediterranean.

Honourable mentions:

Armogalo

Arseniko of Naxos

Thermiotiko or Kythnios tyros

Kariki

Cretan cheese

Ladotyri of Mytilene

Mastello of Chios

Batzos

Formaella

Gidotyri of Crete

Smoked kaniaki

Meriareno of Kasos

Xygalo

Ayotyri

and many more!

[foodiebimbo]

Wine & cheese

[kkimura]

今回の動画では、私の大好きなチーズをふんだんに使ってチーズフォンデュを作りました!

3種類のチーズを使う事により、溶け合った時にコクがでてとっても滑らかに仕上がりました。王道な具材から変わり種までディップして、とっても美味しく頂きました！🫕

I made classic cheese fondue using 3 kinds of creamy cheeses that melt beautifully together. It came out to be a perfectly smooth velvety cheese fondue!

I dipped some classic dippings as well as unique ones that I had never tried. Hope you like this video. Enjoy!! 🫕

[leovaldiva]

Nico: The waiter at Olive Garden has been grating my cheese for 6 hours now, waiting for me to say when. Customers are screaming. Three people have died.  Nico: I will not yield.

[picturesandphotos]

Best cheesy pasta ever!

[razpberrypie]

[lieutenantlashfaz]

I don't know about you guys but I could absolutely fuck up a cheese wheel right about now

[nerdycandytraveler]

having no tasty cheese is like experiencing a sensation that resembles being punched in the gut. today i have been punched in the gut several times, consequently as many times as i have opened the refrigerator.

[mesieats]

a chocolate martini and baked brie!

my mom loves chocolate martinis and said they taste like chocolate milk, so imagine my surprise when all i tasted was alcohol. i’ve learned i am not a hard liquor girl and my brother had to finish the drink for me, he would rate it a 10/10

the baked brie had honey on top with toasted almonds and it was the most delectable treat. i don’t have the words!! 9/10

[lexiscooking]

back to the

hangover sandwich

first steps first: get stupid drunk* lol. go to the store with your bestie and buy things you definitely can not afford with your big girl money, but alas! we must break the samsara circle and reach moksha, so what does physical pleasure mean 🐭

ingredients:

some ~panini~ with cherry tomatoes and feta (man you call long bread a ~panini~ and suddenly it costs THRICE more (T_T))

beautiful yellow tomatoes (others won’t work obv)

BLACK ANGUS BEEF ? HOW ??WHAT ?HUHH!?! aw man how did i agree to this </3

some pesto sauce (i love pesto, and most brands do not cost that much and you can very easily make simple pesto at home)

cheeses! as a mice enthusiast i love cheese. we had some leftover cheese i dunno which one is it and we also bought some cheddar (my fav 🧀)

i think we also bought chocolates? thats not for the sandwich, thats for the mind..

i definitely do not recommend using expensive ingredients, u can make the same with your normal bread, your regular tomatoes and some.. ham? or without meat at all :)

i recently made a nice medium-rare steak, so we tried to recreate it, but it was more on the well side. the meat also looks a little black, but it wasn’t burned i promise!!! i have witnesses!

so, do whatever you usually do with your meat, also char the bread on the inner side, then put pesto on the buns, add your meat, tomatoes and cheese and its done. it was pretty greasy and fulfilling. my friend liked it more, than i did lmao. i found these luxury tomatoes too sweet for this dish. i hope you try it out! send reviews if you do!!

*please skip this step if you are not of drinking age yet! i don’t wanna be the one to bail you out >:(

[cheesydrip]

Hello there! Allow me to introduce myself. I am Ebby a cheese enthusiast with a heart that beats for all things cheesy. From the creamy, melt-in-your-mouth bries to the sharp and tangy cheddars, cheese has always held a special place in my life.

It was my passion and love for cheese that inspired me to embark on an exciting journey and start my very own Etsy store. I wanted to share my passion for cheese with the world and offer cheese aficionados like yourself a unique and delightful experience. Exactly how I landed on tumblr it’s harder than you know to expose those who know and proudly allow other’s to know our love for cheese!! 

At my Etsy store, i discovered a new passion for essentials and just plain ole gifts for most occasions. This you have it cheesy Drip offering Unique gifts for special or every occasions. I invite you too visit our Etsy store purchase what you like or love don’t forget to leave a comment and tag us in a post. Cheese! my cheesys💋💋💋cheesys 💋💋

[gemsofgreece]

hi! are any of those greek cheeses you listed something that you would make yourself? i've been toying with the idea of making my own cheese (and growing herbs and tomatoes and all that) once i've finished the process of moving up north

Sure you could! Maybe not all of them but quite a few. There are many resources on the internet on how to make your homemade versions of Greek cheeses, both in Greek and English. There is even a WikiHow for feta. I also saw there are sites and youtube videos for myzithra and graviera too.

[foodiebimbo]

3 Cheese Feta Crusted Garlic Bread Grilled Cheese.

[mr-bdj]

kawaii mac and cheese Fun quote Available on teepublic "link in bio"

macandcheese #macandcheesepizza #Macandcheesepie #macandcheeseburger #macandcheesecasserole #macandcheeseplease #macandcheesebombs #macandcheesewaffle #macandcheesekyries #macandcheesehotdog #macandcheesegrilledcheese #macandcheesefest #macandcheesechicago #macandcheesebites #macandcheeseballs #macandcheesewithporkslice

[healthyfoodcare5]

Lemon Crisp cheese cake‌ recipe

Lemon Crisp cheese cake‌ मीठा और कुछ नया खाने वालों के लिए एक अच्छा विकल

[achickennamedcheese]

This cheese is fresh from ChickenCheese farms, so don't worry! It's 100% cheese.