When people think of Greek cheese, feta usually takes center stage. But true lovers of Greece know that its cheesemaking heritage runs far deeper. Across the country, you’ll find rare, authentic cheeses rooted in tradition and local terroir—culinary treasures still unknown to most outside Greece. Get ready to explore a world of bold flavors and ancient techniques.
Xynomyzithra: The Tangy Taste of True Crete
Xynomyzithra is a soft cheese from Crete with a bold personality. Made from sheep’s or goat’s milk whey, it has a grainy texture and a distinctly tangy, almost sharp flavor. It pairs beautifully with tomato-based dishes, Mediterranean salads, and rustic flatbreads. Every bite takes you straight to Crete’s mountain villages, where time moves slowly and traditions run deep.
Looking to try it the local way? Xynomyzithra is the star ingredient of dakos, the famously delicious and healthy Cretan salad made with barley rusks, tomatoes, and olive oil.
Ladotyri: The Cheese Aged in Olive Oil
The name ladotyri means “cheese in oil,” and that’s exactly what makes it so special. This aged cheese from the island of Lesvos is preserved in olive oil, enhancing its flavor while extending its life. The result is a cheese that’s firm in texture, spicy on the tongue, and slightly smoky.
Serve it with toasted bread and black olives for a bold Greek-style appetizer that’s bursting with character.
Stakovoutiro: The Buttery Secret of Cretan Shepherds
If you haven’t met Stakovoutiro yet, get ready to fall in love. This unique dairy butter is made from the richest, creamiest part of goat or sheep milk. It’s velvety smooth, almost like custard, and carries a flavor that’s milky, slightly toasted, and incredibly indulgent.
In Cretan cuisine, stakovoutiro is used to elevate risottos, fresh pasta dishes, and baked recipes. It’s the secret ingredient in gamopilafo, the traditional wedding rice served at Cretan celebrations—a dish full of soul, history, and heart.
Talagani: The Gourmet Cousin of Halloumi
Hailing from the Peloponnese, talagani is a semi-hard cheese made for grilling. Think of it as halloumi’s gourmet cousin: it holds its shape when cooked but develops a caramelized crust and releases a smoky aroma that’s simply irresistible.
Want to elevate your next meal? Grill some talagani and drizzle it with honey and walnuts for a sweet-savory combo that’s unforgettable.
San Michali: The Hidden Gem of the Cyclades
From the small island of Syros comes San Michali, one of the rarest and prized Greek cheeses. Made from cow’s milk and aged for months, it has a hard texture and a rich, nutty aroma.
Nicknamed the “Parmesan of Greece,” San Michali is a PDO-protected product—grate it over pasta or shave it thin and enjoy it as is. Either way, it leaves a lasting impression.
A Different Side of Greece, One Bite at a Time
These rare and artisanal Greek cheeses are more than just food—they’re a living testament to a culture built on patience, passion, and tradition. At Greek Flavours, you’ll find a handpicked selection of these hard-to-find delights, ready to bring the most genuine taste of Greece to your table.
Try them. Taste them. Let them surprise you.
Behind every cheese, there’s a story worth savoring.
