Greece Foodies

Soft Cheese From Greece You Should Try

Soft cheese from Greece is known for its irresistible creamy texture, complex flavor profile, and unique characteristics. Make sure to try them out!

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Soft cheese from Greece is known for its irresistible creamy texture, complex flavor profile, and unique characteristics. From Mizithra to Kefalograviera, soft Greek cheeses are sure to tantalize the taste buds!

So, take a look at all nine types of cheese below!

9 Types of soft cheese from Greece!

Soft cheeses from Greece

1. Mizithra

This is a fresh salty cheese made with sheep’s or goat’s milk with a soft, creamy texture and a slightly tangy flavor. It’s often served grated over hot pasta dishes or salads. Or combine it with honey and fresh fruits such as apples, pears, and figs!

The scent is strong, but the taste is modest. Sour myzithra is made using sheep or goat’s milk, yeast, and salt, while the aged variant is hard and salty.

2. Kefalograviera

A semi-hard cheese made from sheep’s milk with an intense flavor and a slightly salty finish. This cheese pairs well with fruits such as figs or apricots and can be used for grilling or cooking.

3. Anevato

This is one of five types of Greek cheese that may be manufactured wholly from goat’s milk, although it is commonly prepared from sheep milk or a combination of sheep and goat milk. This soft, grainy cheese has been made solely in Grevena Prefecture and the Voio district of Kozani Prefecture for many years.

Local shepherds traditionally made it in western Macedonia, who rennet their milk in the morning and let the curd rise throughout the day. It even gets its name from this method: Anevato means “the cheese that rises.”

4. Galotyri

It is prepared from sheep or goat milk, or a combination of the two, and is manufactured in Epirus and Thessaly in central Greece, while traditional Galotyri is made with just sheep milk and a pinch of salt. Nowadays, it is usually made in August from the rich, fatty summer milk of sheep and goats raised in the area historically.

5. Xynomyzithra Kritis

This soft table cheese is manufactured using whey from Graviera or Kefalotyri Kritis cheeses and sheep or goat milk or a combination of the two. Its name is a mixture of two Greek words, mizithra and xyno, which imply “acidic whey cheese.”

It is made on the picturesque island of Crete in the prefectures of Chania, Rethymno, Heraklion, and Lasithi, which has been made since the 17th century. Today, Xynomyzithra Kritis is one of Crete’s most popular cheeses – foods.

Production of feta cheese-Soft-cheeses-from-Greece

6. Anthotyro

Anthotyro is a goat and sheep milk cheese from Greece. Anthotyro is a Greek word that means “flowery cheese,” alluding to the intense odors of wild plants. This cheese comes in two varieties: Fresh and dried. The new type, anthotyro fresco, has a delicate texture and a mild flavor – not really salty flavor taste.

7. Kopanisti cheese

This cream cheese is generally made from cow’s, goat’s, or sheep’s milk or a mix of the three from breeds raised in the Cyclades in the Aegean Sea’s southernmost region. The animals’ diet consists of native fragrant herbs from the area, which influence the taste of their milk.

8. Feta

Feta cheese is the most famous Greek cheese and is named “the princess of cheeses.” It is manufactured from sheep’s milk or a combination of sheep’s and goat’s milk (no more than 30% goat’s milk). It’s grown in Macedonia, Thessaly, Thrace, Epirus, the Peloponnese, and Central Greece. Feta is even greater when served with olive oil in a Greek salad or in a cheese pie!

9. Manouri

Manouri is a curd cheese made in the Greek regions of Thessaly, Central Macedonia, and Western Macedonia. It is made from curd and either fresh full-fat milk or fresh cream. It is a soft, white cheese with a dense bulk and no rind. It has a lovely, sweet flavor and a distinct scent. It comes in a variety of sizes and weights.

Both cheese milk and cream are required for its creation. Manouri is placed into cotton bags to drain. The draining procedure takes around 4-5 hours. The cheese is then put in cooling maintenance booths with temperatures ranging from 4-5 °C until consumed.

In conclusion

No matter which soft cheese from Greece you choose, you’re sure to enjoy a unique flavor experience! Try out some of these delicious varieties today for a truly memorable meal.

Bon appétit!

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