We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Are the Different Types of Greek Cheese?

H. Bliss
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Greek cheeses are many and wide in variety, with many colors, flavors, and textures. For the most part, each area in Greece has its own regional style of cheese, and may have several local types of cheeses. They can be hard or soft and aged or fresh, and they come in many colors. The most popular and well known variety of Greek cheese is feta. Other popular types of cheeses made in Greece include myzithra, kasseri, and graviera.

The most well-known varieties of Greek cheese are generally graviera, feta, and myzithra. Graviera is a hard cheese made from sheep's milk or cow's milk, depending on the region. It is generally known as a slightly sweet hard cheese and as a versatile cheese that can be used grated or cooked in many types of dishes.

Feta cheese is generally recognized as a soft, crumbly Greek cheese, but feta can also be hard. This type of Greek cheese is widely popular and is recognized all over the world. Though it is usually made with sheep's and goat's milk in Greece, many types of feta sold outside of Europe in countries like the United States are made with cow's milk. Buying a certified Greek-produced feta cheese is the only way to ensure that the cheese is genuine sheep's or goat's milk feta.

Myzithra is a popular Greek cheese eaten in Greece and in other countries to which it is exported. It can be fresh and soft or hard and aged. Myzithra, also spelled mizithra, is a type of manouri cheese, which is a group of Greek cheeses made from the whey of the production process that makes feta.

Aged myzithra is slightly off white and hard. It is generally used for grating in pasta and on salad. Aged myzithra is salted, dried, and aged to achieve its popular flavor and texture.

This type of aged cheese can be prepared with or without yeast in the cheese mixture. Yeast in hard Greek cheese gives the flavor a slight tang. Myzithra with yeast is often called sour myzithra. Other hard Greek cheeses include kefalotiri and metsovone.

The soft type of myzithra, also known as anthotyro, is fresh and unsalted, with a texture somewhat like cottage cheese or ricotta. It is often used as a dipping or spreading cheese or baked in cheese pies. Other soft Greek cheeses include katiki and touloumotyri.

Historians have largely credited Greece with the invention of the cheesecake, though early cheesecakes in Greece were often savory. In Greece, rather than cream cheese, traditional cheesecakes were often made with soaked hard cheeses. The types of cheeses used in cheesecakes made with Greek cheese can vary, but varieties of cheese generally used in the traditional Greek cheesecake recipes include feta and myzithra.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Link to Sources
H. Bliss
By H. Bliss
Heather Bliss, a passionate writer with a background in communication, brings her love for connecting with others to her work. With a relevant degree, she crafts compelling content that informs and inspires, showcasing her unique perspective and her commitment to making a difference.
Discussion Comments
By ddljohn — On Nov 20, 2013

@literally45-- Kasseri is an aged cheese that's sort of like Parmesan. But it's not as dry as Parmesan and I think it may have a higher fat content. It's usually made from a combination of sheep and cow milk.

It's definitely suitable as an appetizer. You could serve it with bread or crackers and olives. You can also use Kasseri shredded in different dishes or sliced in sandwiches. It's a very delicious cheese.

There is also a young version of Kasseri that's softer and that melts. I believe it's one of the Greek grilling cheeses, but I think that aged Kasseri is the best.

By literally45 — On Nov 19, 2013

Has anyone tried Greek Kasseri? What does it taste like? Is it a suitable Greek cheese for appetizer?

By ZipLine — On Nov 19, 2013

The Feta cheese sold in the States is usually very hard. If you try to cut it, it will become crumbly. When I visited Greece last summer, I saw this kind of Feta cheese, but I also saw softer varieties. There was one that I liked a lot. It was a semi-soft Feta with a fresh taste and creamier texture. It was very delicious.

It was served to me with fresh bread and olives at a restaurant as appetizer but I was told that it's also used in Greek cheese pastries. I wish I could find that kind of cheese here in the States.

H. Bliss
H. Bliss
Heather Bliss, a passionate writer with a background in communication, brings her love for connecting with others to her...
Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.