The Greek Cheeses

 In the picturesque landscapes of Greece, an extraordinary cheese known as graviera (γραβιέρα in Greek) has stood the test of time, captivating taste buds with its distinctive flavors and artisanal craftsmanship. Graviera is a hard yellow cheese made from sheep or a mix of cow, goat, and sheep milk. It resembles the Swiss Gruyère, which in Italian is called Griviera. Even though both kinds of cheeses have a similar ripening process, they have different tastes and textures. This is because, unlike graviera, the Swiss Gruyère is made only from cow milk. Graviera is the second most popular cheese in Greece right after the famous feta cheese.  PDO stands for "Protected Designation of Origin." It is a legal designation used in the European Union (EU) to protect the names of certain agricultural products, including foods and beverages, that are produced in specific geographical regions using traditional methods. The purpose of PDO is to preserve the authenticity and quality of thes

 When it comes to iconic cheeses, few can rival the distinct flavor and cultural significance of feta cheese. Hailing from the sunny shores of Greece, feta cheese has captured the hearts and taste buds of people around the world. Its crumbly texture, tangy taste, and versatility in various culinary creations have made it a beloved ingredient in numerous dishes. Join us as we embark on a journey to explore the richness of feta cheese and uncover its fascinating story. Feta Cheese History Feta cheese has a long and storied history that dates back thousands of years. Its origins can be traced to ancient Greece, where it was made using sheep's milk. The name "feta" itself is derived from the Greek word "fetta," meaning "slice" or "piece." Traditionally, feta cheese was made as a way to preserve excess milk, ensuring a source of nourishment during the winter months. For centuries, feta cheese has been an integral part of Greek cuisine. It has been