Photography: Studiom.com - Food styling: Makis Georgiadis - Styling: Katerina Lykouresi
Cheese Week is like a warm-up for Lent, the 40-day fasting period in Christianity. During this week, Christians traditionally avoid meat but indulge in all things dairy—think cheese, milk, eggs, you name it! You can also enjoy fish throughout the week.
Greece produces a lot of cheese, at least 70 different regional kinds. They fall into several broad categories, such as brine cheeses; naturally fermented soft, sour cheeses; yellow cheeses; goats, sheep, and cow’s milk cheeses. Each region of Greece has its own kind of cheese preference however the most popular seem to be Feta, Kefalograviera, Kaseri and Mizithra.
Cheese is also used in many popular Greek recipes, including Tiropita, prawn saganaki, spanakopita, Galatopita and Galaktoboureko. Greeks are actually known as being amongst the greatest consumers of cheese in Europe.
Tyrini is an “in-between” week liturgically in the Orthodox Church. Each day prepares the faithful for Great Lent.
During Tyrini, the custom is to eat and make dishes using dairy products like milk, yogurt, and, of course, cheese! Because this is the period right before Great Lent, it is also the time to eat all dairy products in your fridge before going into Sarakosti.
Here’s a quick rundown of the food and traditions:
Food Fun:
Traditions to Try:
More About Cheese Week:
So, there you have it! Cheese Week is a time to enjoy delicious dairy foods, participate in interesting traditions, and prepare for the upcoming Lenten season.
There are a few ways to say “Cheese Week”, depending on the language:
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