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What is your favorite Greek cheese?

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AlexiaTravels

AlexiaTravels

Active member
What’s your favorite Greek cheese and how do you use it?

I’m partial to feta—it’s always in my fridge and I toss it into just about everything. From horiatiki salads to spanakopita to a simple omelet, it just works. But lately, I’ve been trying to branch out and explore some of the other amazing Greek cheeses out there.

I’ve tried graviera and really liked how nutty it was when grilled. A friend recently suggested trying manouri in desserts, which totally surprised me—had no idea it was that versatile! I also picked up some kefalotyri and used it for saganaki, which was incredible.

So I’m curious—what’s your favorite Greek cheese and how do you usually enjoy it? Are there any regional cheeses I should try? I’d especially love ideas for how to use them in both traditional and unexpected ways.

Would love to hear what everyone else is cooking with!
 
Great question—I’m a big cheese lover too, and Greek cheeses are seriously underrated beyond feta! One of my favorites is metsovone—a semi-hard, smoked cheese from Epirus. It’s amazing grilled or added to a warm sandwich for a smoky kick. Manouri is another gem—it’s mild and creamy, so I love using it with honey and walnuts as a dessert or in stuffed peaches. For something saltier, kasseri melts beautifully, making it perfect for toasties or even Greek-style mac and cheese. And if you liked kefalotyri in saganaki, try it grated over baked pasta or roasted veggies for a sharp, savory finish.

Also worth hunting down: myzithra—great crumbled over pasta with olive oil and pepper. It’s like Greek pecorino. For something unexpected, I once stuffed peppers with graviera and herbs—melted like a dream! Greek cheese boards are a thing too—mix with olives, fruit, and nuts and it’s a full mezze moment.
 
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Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

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