While most Americans are familiar with feta, a tangy cheese traditionally made with goat’s or sheep’s milk, few have tasted Graviera, Manouri, Kefalotyri or Kasseri.
Yet, in a country where meat has traditionally been scarce and precious, cheese has played a vital role in supplying protein in Greek cuisine. Forty years ago, many rural homes had a goat or a few sheep, and making feta cheese was part of the household routine.
The Greeks, like farmers in many European countries, produce hundreds of regional cheeses, most of which are never seen outside of the area in which they are made. Most of the cheeses are simple and unsophisticated and best appreciated au naturel or with the simplest embellishments.
Read more about Greek Cheese:
- All different varieties of Greek Cheese