Tyrozouli is a Greek cheese produced in the mountains of western Crete. It is made from sheep’s or goat’s milk which is curdled with fig sap. The cheese is typically consumed fresh, when its texture is very soft, but it can also be matured in olive oil, when its texture becomes hard.
Chloro is a fresh Greek cheese made from goat’s milk. It is characterized by a soft, creamy texture and a rich, distinctive flavor. The production of chloro is somewhat limited, but it can sometimes be found in Greek restaurants and shops.
It is recommended to consume it as a table cheese or grate it over salads and savory dishes.
This soft, spreadable cheese has been made in the municipalities of Siteia, Makry Yialos, Itanos, and Lefki for over 50 years. It is produced from goat or sheep milk from the local breeds, which feed on a diet of local herbs and aromatic plants.
Sheep milk is only used when not enough goat milk is available, but in this case the fat content is adjusted to keep the fat content of the final product under 46%. The cheese is white with a creamy or granular texture. Its taste is fresh, acidic, and slightly salty – this is because salt is added to the milk before the acidification stage, which results in the final drained product having a milder taste.
This is one of the five kinds of Greek cheeses that can be made entirely from goat's milk, however, it is usually made from sheep milk or a blend of sheep and goat milk. This soft, grainy cheese has been produced for many years exclusively in Grevena Prefecture and the Voio area in Kozani Prefecture.
In the past, it was produced in western Macedonia by local shepherds, who would rennet their milk in the morning and leave the curd to rise during the day. Its name is even derived from this method – anevato means 'the cheese that rises'.
Xynotyro is a Greek whey cheese originating from the island of Mykonos. It is made from goat’s or sheep’s milk. The cheese is characterized by its hard, flaky, melt-in-the-mouth texture. Its aroma is pungent, while its flavor is sweet, sour, and reminiscent of burnt caramel.
Xynotyro is traditionally drained and cured in reed baskets, then matured in bags made from animal skin. However, it can be consumed fresh or after it has been aged for three months. It is recommended to use it in baked dishes and salads.
Kathoura is a traditional cheese produced on the island of Ikaria by local farmers. The cheese is made mainly from fresh goat’s milk of local, free-range goats that graze on various wild aromatic herbs, plants, and bushes which are growing on the island’s mountains.
According to the traditional method of production, the milk is cooked, mixed with salt, and it is then allowed to cool down slightly before it is combined with rennet. After separating the curd from the whey, the curd is strained through a thick cheesecloth until all the remaining whey has drained off.
Souroto is a soft white cheese produced on the Greek island of Folegandros. It is typically made with fresh goat’s or sheep’s milk (or a mixture of both kinds). The texture of the cheese is soft and creamy while the flavors are salty, light, and peppery.
It is often compared to the Mykonian tyrovolia, another variety of soft cheese made from goat’s, sheep’s, and cow’s milk. Souroto is considered to be among the best-known dairy products on the island, and it is traditionally enjoyed as an appetizer or a snack alongside a glass of wine.
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