Greek Cheeses
Here at Odysea the majority of our Greek cheeses come from the Roussas Dairy. This page provides some information about different types of Greek cheese and the methods used in their production.
You can buy our Greek Cheeses online at the Odysea Greek food shop.
Jump to: About Roussas dairy | Greek Cheeses
About the Roussas Dairy
Roussas Dairy is situated in Almyros, near the town of Volos in central Greece. The greater area of Almyros is surrounded by mountains, in the summer the herds are taken to the mountains to graze and in the winter are returned to the valley. The huge flora variation that these herds graze on is evident in the aroma of the milk and cheeses produced by Roussas.
Greek Cheeses
Feta cheese
Roussas "Feta of Almyros" is a traditional product with a Protected Designation of Origin (PDO) status. This means that the cheese is produced exclusively using fresh Greek sheep and goat's milk. The milk from this region is renowned for its quality due to the rich, aromatic flora upon which the herds graze. The Roussas dairy itself is run by third generation Feta manufacturers.
At Roussas Dairy Feta cheese production begins the morning after the herds have been milked. Feta cheese is made from sheep’s' milk, as well as up to 30% goat’s milk. The sheep and goat’s milk is pasteurised, then rennet and yoghurt culture are both added to the pasteurised milk to form cheese. The feta cheese is then placed in rectangular moulds, salted and transferred into tins. It is left to mature for at least 2 months to allow it to develop all of its aroma and flavour characteristics.
Barrelled Feta cheese
Barreled feta is fundamentally a more authentic and traditional method of feta maturation. The feta goes through the same production process as before, but it is formed in wedge shaped moulds this time. It is then taken out of the moulds and packed tightly into beech wood barrels with dry sea salt. No brine is added to the barrel and the feta is left to mature in its own juices. Again, it matures for at least two months; this method creates a more intense, slightly spicy flavour.
After the maturation process is complete, feta is best stored in brine to promote its delicious creamy texture.
Visit our Feta cheese page for more information on Odysea Feta cheese.
Manouri
Manouri is a whey cheese. Fresh sheep’s cream is added to the solids of the Feta whey and then is moulded into a sausage like shape. Manouri is a rich, creamy cheese, it has a high fat content and a subtle flavour with very little salt. In Greece it is usually served as a dessert cheese, but is also eaten for breakfast with honey.
Kasseri
Kasseri is a traditional Greek cheese of "pasta filata" type, which has a Protected Designation of Origin (PDO) status. It is manufactured from sheep and goat’s milk from Macedonia, Thessalia, and the island of Mitilini. Kasseri is a semi-hard yellow cheese, which is consumed as a table cheese.
Galotiri
Galotiri is one of the oldest traditional cheeses of Greece and has Protected Designation of Origin (PDO) status. It is manufactured from ewes' and goat’s milk, or a mixture of the two, in the regions of Epirus and Thessalia. It has a soft and spreadable texture with sour notes and a very pleasant, refreshing taste. Galotiri is also consumed as a table cheese.
Traditional Greek Strained Yoghurt
Roussas yoghurt is produced in small quantities exclusively from ewes' milk. The yoghurt is then placed in hanging cloths and the whey is strained out to produce a remarkably thick and creamy yoghurt with a slight sour hint. This is one of the few places in Greece where you can still get authentic strained yoghurt.
Graviera
Graviera is a hard table cheese, with a firm elastic texture and perforations. The cheese if produced traditionally from sheep's milk or from a mixture of sheep and goats' milk. It's flavour is rich yet mellow and slightly salty, with a hint of roasted nuts, fresh bread, butter and milk.
This cheese has a history dating back centuries and is one of the most well known of the Greek Graviera cheeses. The cheese is produced in large 10-12kg wheels, but can be cut into smaller pieces and vacuum packed.
Savoury Graviera - Small Traditional Cretan Graviera (PDO)
Savoury Graviera is a hard cheese produced in a 1.4-1.7kg wheel contained in natural casting. The texture is uniform and smooth with small holes, the cheese is creamy yellow in colour. Its texture is sharper, the taste more piquant, and the aroma more buttery than the larger Graveria described above.
Fresh Cretan Anthotyro
Anthotyro is a fresh Ricotta type cheese which is white in colour. It is made from the whey of Graviera, to which goats' milk is added. It has a soft, cohesive texture without holes and when fresh has a total life of 25 days. Its aroma is subtle, and its flavour is delicately milky and slightly sweet. It is used as a table cheese but also in cooking, especially in traditional Cretan recipes.
Dried Cretan Anthotyro
This is a dried and salted, hard version of the above with a total life of 6 months. It has a much stronger aroma and it is used as a table cheese, as well as being ideal for grating. One of the traditional wedding dishes in the area of Heraclion is pasta boiled in a goat and chicken broth with dried Anthotyro covering the top.
Fresh Cretan Cream Cheese
A traditional Cretan fresh, spreadable cheese, which is in fact a curd cheese made from goats' milk. The colour is white and the texture is soft and creamy. Its total life is 20 days. The aroma of this cheese is mild and it has a rich, slightly sharp, fresh milky flavour.
Ladotyri
Ladotyri is a hard cheese made from sheep and goats' milk, it is shaped like a small head and weighs around 1kg. In order to be preserved it is placed in olive oil, sometimes this is done during its maturation period. It is usually of a light yellow colour and it has small irregular holes. The basic production and maturation is similar to that of Graviera.
Talagani
Talagani is a 100% sheep’s milk cheese typically made by hand using traditional methods which include curing in brine. Often compared to halloumi, talagani has a superior, softer texture and a richer, creamier flavour which is offset by a delicate saltiness and subtle mint undertones. The flavour can be further enhanced by marinating it in olive oil and herbs before cooking. Like halloumi it is best grilled or fried and eaten straight away, when grilled it makes a welcome addition to fresh, green salads and roasted vegetables.