Cheese Varieties Every Food Lover Must Try On Their Greece Trip

With a dairy tradition rooted in thousands of years of culinary history the cheese from Greece reflects the ancient land's diverse traditions and cultural influences. From crumbly and tangy varieties to sweet and creamy delicacies, Greek cheese is made using traditional methods, often unique to specific regions, which lend each type its distinct taste. Sampling these cheese isn’t just a savoury experience—it’s a journey through the heart of Greece’s culinary heritage. For anyone who appreciates rich, artisanal flavours, these five must-try Greek cheese capture the essence of Mediterranean cuisine and the artistry behind Greek dairy-making.

Feta

Feta is the most iconic Greek cheese, made primarily from sheep’s milk or a blend of sheep and goat’s milk. Known for its tangy, salty taste, feta is crumbly yet creamy, adding flavour to salads, pies, and other classic Greek dishes. A Protected Designation of Origin (PDO) product, authentic feta is aged in wooden barrels or metal containers, giving it a rich, slightly sharp flavour distinct from similar cheeses. Sample it fresh in a traditional Greek salad, paired with olives, or baked in a savoury spanakopita.

Graviera

Graviera is a hard, golden-yellow cheese with a subtle sweetness, often compared to Gruyère but with a uniquely Greek twist. It's made from sheep’s milk and is widely produced on the island of Crete. Aged for at least three months, Graviera has a nutty, caramelised flavour and a firm texture, making it a versatile choice for grating over dishes or enjoying on its own. In Crete, it’s common to find Graviera grilled as saganaki or served with a drizzle of honey to balance its mild saltiness—a perfect introduction to Greek cheese for those with a sweet tooth.

Kasseri

Another PDO cheese, Kasseri, is a semi-hard cheese crafted from sheep’s milk, sometimes blended with goat’s milk. Light yellow, it’s known for its mild, buttery taste and springy, almost elastic texture. Kasseri is a popular choice for melting, which is why it's used in many Greek sandwiches and savoury pastries. Due to its ageing process, the cheese has a subtle, grassy aroma and pairs beautifully with bread and olives. Its versatility makes it ideal for casual snacking and hearty dishes like pastitsio, a Greek pasta bake.

Manouri

Manouri is a semi-soft, creamy cheese made from the whey left over from feta production, blended with fresh sheep or goat's milk. This fresh, mild cheese has a unique, fluffy texture and a delicate flavour, making it a favourite in desserts and savoury dishes. Manouri’s natural sweetness and creaminess match honey, figs, or grilled vegetables. It also makes a lovely addition to a cheese platter, offering a gentler contrast to more pungent cheeses like feta.

Metsovone

A smoked cheese from the mountainous region of Metsovo, Metsovone is a semi-hard cheese made from cow's milk, occasionally blended with goat or sheep's milk. Its smoky flavour comes from the traditional smoking process, which uses local herbs and wood, giving it an earthy, intense aroma. Metsovone has a slightly spicy taste and a dense, creamy texture, making it ideal for grilling or enjoying with a glass of Greek wine.