List of Greek Protected Designations of Origin cheeses
In 1996, 19 cheeses from Greece were awarded Protected Designation of Origin (PDO) status defining their areas of origin and methods of production. Feta received the same status in 2002 and Xygalo Sitias in 2008. The designated cheeses are made from fresh milk by traditional methods. They contain predominantly sheep or sheep and goat's milk.Script error: No such module "Footnotes".Script error: No such module "Check for unknown parameters".
The use of cow's milk is not traditional in Greece as the nature of much of the terrain favours the farming of sheep and goats. Such cow's milk as is produced is mainly destined for drinking or the production of processed cheese.Script error: No such module "Footnotes".Script error: No such module "Check for unknown parameters". The Greek cheeses containing cow's milk that have PDO status are Graviera Naxou, San Michali[1] and Metsovone (which also contains sheep's milk).
Cow's milk cheeses
- Graviera Naxou (Script error: No such module "Lang".) from Naxos island, South Aegean
Sheep's milk cheeses
- Kasseri (Κασέρι)
- Graviera Kritis (Script error: No such module "Lang".) (may include some goat's milk)Script error: No such module "Footnotes".Script error: No such module "Check for unknown parameters".
- Kalathaki Limnou (Καλαθάκι Λήμνου), a brine cheese produced on the island of Limnos, North Aegean[1]
- Formaela Arachovas Parnassou Script error: No such module "Lang".)
Mixed milk cheeses
Cow/Sheep
- Metsovone (Μετσοβόνε), a semi-hard smoked cheese produced in Metsovo, Epirus
- Graviera Agrafon (Γραβιέρα Αγράφων)
Sheep/Goat
- Feta (Script error: No such module "Lang".), the most popular of Greek cheeses
- Kefalograviera (Script error: No such module "Lang".)
- Kopanisti (Κοπανιστή), a pink, spicy cheese that owes its hotness to fungal growth; from Mykonos island and the surrounding Cyclades
- Manouri (Script error: No such module "Lang".), a semi-soft fresh whey cheese
- Xynomizithra
- Anevato (Script error: No such module "Lang".), a spreadable, creamy cheeseScript error: No such module "Footnotes".Script error: No such module "Check for unknown parameters".
- Galotyri (Script error: No such module "Lang".), a soft, creamy cheese produced in Epirus and Thessaly[1]
- Katiki Domokou (Script error: No such module "Lang".), a spreadable, moist, slightly spicy white cheese; from Domokos, Thessaly
- Ladotyri Mytilinis (Script error: No such module "Lang".), a sharp, salty cheese that matures immersed in jars of olive oil; from Mytilini Island
- Batzos (Script error: No such module "Lang".), a salty, semi-hard to hard cheese which matures and is preserved in brine; from Macedonia[1]
- Pichtogalo Chanion (Script error: No such module "Lang".), a white table cheese produced in the Chania Regional Unit, Crete[1]
- Sfela (Script error: No such module "Lang".), also referred to as "Fire Feta", a mildly spicy soft white cheese from Messenia, Peloponnese
- Xygalo Siteias (Script error: No such module "Lang".), a soft cheese produced in the easternmost portion of the island of Crete[1]
Goat's milk cheese
There are several types of cheese made solely from goat's milk in Greece, but no applications have been submitted for PDO status, yet.
See also
References
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Sources
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External links
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