Greek Cheeses are Among the most Popular in the World

feta baked feta pasta

On taste Atlas 50 Most Popular CHEESES in the World Feta comes in at Number 3 with Halloumi comming in at 13.

Kasseri at number 19 and just making the top 50 Myzithra at 41.

Italy claimed 4 of the Top 10 spots which has caused uproar online Hosts of French news said 'the judges must have been Italian'

Cheese in the world
10 Most Popular CHEESES in the world list

Feta

Feta is the most famous Greek cheese, affectionately called 'the princess of cheeses'. The cheese is made from sheep's milk or a mixture of sheep's and goat's milk (the latter should not exceed 30%). It is produced in the regions of Macedonia, Thessaly, Thrace, Epirus, the Peloponnese, and Central Greece.

Feta is traditionally produced with non-pasteurized milk, although nowadays the use of pasteurized milk is also allowed. The cheese is made in large square or triangle-shaped molds and preserved in wooden barrels or tin containers filled with brine in order to keep it fresh and to preserve its acidity.

The word feta means slice in Greek, and the cheese bears this name because of the shape it takes on when the curd is cut. This white, rindless cheese contains 7% salt, making it one of the saltiest cheeses. The flavor of feta can be described as very intense and fresh.
Although it’s most commonly consumed as it is, feta is also used in a variety of salads such as the famous Greek salad horiatiki.

Halloumi

Halloumi is a cheese made in Nicosia, Limassol, Larnaca, Famagusta, Paphos, and Kyrenia since ancient times. It is made from fresh, full-fat sheep's or goat's milk or a mixture of both, with or without the addition of cow's milk (traditionally, cow's milk is not added).

The milk comes from local breeds of goats and sheep or their cross-breeds and cows that were brought to the island in the last century. The curd is folded to be easier to fit in the containers of whey. The mint leaves are placed between the curd layers during the folding process, allowing the mint to give its typical aroma to the final product.

There are two main types of Halloumi cheese – fresh and mature. The fresh one is semi-hard and elastic, white to slightly yellow in color. It has a minty and salty flavor and a strong milky smell. The mature Halloumi is a semi-hard to hard cheese left to mature in salted whey for at least 40 days.

It has a similar flavor and aroma as the fresh one, but is fairly bitter and very salty. There is also the third type - the first made, extremely fresh Halloumi which is very soft and fluffy, and people often buy it in the morning when it's still warm.
Halloumi cheese does not change its shape at high temperatures and is therefore often used for frying and grilling. It can be served as it is or used as an ingredient in many meals, most favourite being Halloumi pie or tasty Halloumi canapes.

Kasseri

This semi-hard cheese is traditionally produced from sheep milk (sometimes with the addition of no more than 20% goat milk). It is made in Macedonia, Thessaly, and Xanthi and Lesvos prefectures. This cheese has been produced in Greece since the 19th century.

Regulations require Kasseri to ripen for at least three months, although it is usually left to mature for six to twelve months. Younger versions of Kasseri have a delicate flavor that is quite sweet and tangy, while the aged ones become salty and piquant, bearing a slight resemblance to parmesan cheese.

This pale yellow cheese belongs to the pasta filata family, and is used as a substitute for mozzarella or feta. A bite of this delicious cheese will leave a slightly sweet aftertaste because of the sheep milk used in its production. It has a mild, slightly milky taste and a buttery texture, making it an excellent table cheese.
Kasseri is usually consumed sliced in sandwiches or pizzas. Traditionally, it is the main ingredient in Greek dishes such as pita kaisariaskasseri tiganismeno, or saganaki.

Myzithra

Myzithra is a traditional Greek cheese made from the whey of goat’s or sheep’s milk cheeses. It comes in three main varieties: fresh, sour, and aged. The fresh one is soft in texture and unsalted, typically shaped into eggs or balls.
Its aroma is pungent, while the flavor is quite mild. Sour myzithra is prepared with sheep’s or goat’s milk, yeast, and salt, while the aged variety is hard in texture and very salty. The first two varieties are often used in baked pastries and desserts, while the aged variety is best when grated over pasta, soups, and casseroles.

/The nutritional value of Greek yogurt

Advertisment

Copyright Greekcitytimes 2024