Top 22 Southeastern European Fresh Cheeses

This white, soft, brined cheese is made from fresh sheep milk or a combination of sheep and goat milk taken from breeds that graze freely on wild grasses on the island of Lemnos in the northern Aegean Sea. The method of production is quite similar to that of traditional feta cheese, with one significant difference that also gave this cheese its name. According to the traditional method, the curd is put in a kalathaki ("small basket") for draining and organic acidification, during which time the cheese acquires its characteristic cylindrical shape. Later, the baskets are submerged in brine to mature for at least two months. While it is similar to feta in texture, Kalathaki Limnou has a milder, pleasant flavor. Its taste can be described as salty and slightly acidic. It is usually consumed as a table cheese served with fruit, but it can also be used in a variety of traditional Greek dishes, Greek salad, or as a substitute cheese for saganaki.Expand

Anthotyro is a Greek cheese made from goat’s and sheep’s milk. The name anthotyro means flowery cheese, referring to the strong aromas of wild herbs. There are two varieties of this cheese – fresh and dry. The fresh variety is known as anthotyro fresco and has a soft texture and mild flavor. It is typically consumed as a table cheese or used in the preparation of pastries and pies. Combine it with honey and fresh fruits such as apples, pears, and figs. The dry variety, known as anthotyro xero has a rich, salty flavor and a crumbly texture. It is recommended to consume it as a table cheese or grate it over pasta (especially spaghetti) and salads.Expand

Arseniko Naxou is a Greek cheese originating from the island of Naxos, hence the name. The word arseniko means male or masculine. The cheese is made from raw sheep’s and goat’s milk with the addition of whey. After it thickens, the cheese is drained in specially designed baskets known as tirovola. In the beginning, its flavor is sweet, but after a few months it develops a spicy and aromatic flavor.Expand

This soft table cheese is made from whey from the processing of Graviera or Kefalotyri Kritis cheeses and the addition of sheep or goat milk, or a mixture of the two. Its name is a combination of two words – mizithra and xyno – meaning 'acidic whey cheese'. It is produced on the beautiful island of Crete in the Chania, Rethymno, Heraklion, and Lasithi prefectures, where it has been produced since the 17th century. Today, Xynomyzithra Kritis is one of the most popular cheeses made on Crete. This lovely, white, rindless cheese has a distinctive sweet and sour taste, and its texture can vary from creamy to granular. Xynomyzithra Kritis can be used in a variety of recipes, as it becomes milder and softer when cooked.Expand

This cottage cheese is made with goat milk or a mixture of goat and sheep milk from breeds traditionally raised in the village of Domokos in the Othrys mountain range in central Greece. It is made following a traditional recipe without the use of rennet. Once the cheese is drained, it is salted and the product is ready to be packaged and sold. Since it is so rich in flavor but low in salt and fat content, it is an excellent choice for a low fat diet. It has a mild aroma and a hint of sourness that combines well with many other ingredients. It is also delicious when eaten on its own with a bit of honey.Expand

The name of this cheese is derived from the words galo (milk) and tyri (cheese). This 'milky' cheese is a curd cheese made from milk and yogurt. It is produced in Epirus and Thessaly in central Greece, and is made from sheep or goat milk, or a mixture of the two. Nowadays, it is mostly produced in August from the thick, fatty summer milk of sheep and goats reared traditionally in the region. Galotyri is a soft, rindless, creamy cheese with a pleasant and fresh taste. Its aroma is slightly sour, and it pairs especially well with ouzo and raki. It is not as popular as other cheeses produced in Greece, and it is sometimes used as a replacement for feta in recipes. It has fewer calories and less salt than plain feta cheese, making it a tasty and much healthier alternative.Expand

Myzithra is a traditional 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.Expand

Manouri is a silky smooth fresh whey cheese made exclusively in the areas of Central and Western Macedonia and in Thessalia. It is a particular type of unsalted myzithra cheese known from the Byzantine period. Manouri produced in the province of Mplatsi in Macedonia is considered to be one of the best and it is made by adding milk and cream to the whey of sheep's or goat's milk, or a mixture of the both derived from hard cheese production, usually from making feta cheese. Although it is quite soft, it is firm enough to be sliced. Its flavor is similar to feta, but this cheese is less salty and more creamy. It is described as having a milky, slightly sour aroma. This cheese, cylindrical in shape, is also known as Manoypi. It is traditionally used in preparing pastries such as Spanikopita or eaten with honey or in cheesecakes.Expand

A close cousin to the popular halloumi, Miročki sir is a fresh, full-fat cheese made from cow's milk, although sheep's and goat's milk can also be added to the mixture. It has a semi-hard texture and a slightly sweet flavor. The cheese is shortly cooked in its own whey, and is then salted and left in brine for two days. In the past, fresh Miročki cheese has been treated as a delicacy and people used to put it on sticks and grill it over open flames. When grilled, the exterior becomes crunchy, while the interior remains soft, but not melted. Due to its fatty, intense flavor, it should be paired with cherry tomatoes, figs, pomegranate, honey, and slightly sweet, highly acidic white wines. For the best results, it is recommended to marinate the cheese in orange juice before grilling.Expand

Gjizë is a type of dry curded cheese, made from yogurt and citric acid. The texture and taste resemble a sour ricotta, but gjizë can be enriched with garlic, herbs, salt or other spices. There are two methods of making gjizë. One is to combine the ingredients, put them in a cheesecloth, and let it hang for five to six hours. The other method involves heating up the combined yogurt and citrus juice in a pan and simmering it on low heat. The proteins bind together quicker and release some excess liquid, so it takes less time for yogurt to curdle and become cheese. Gjizë can be consumed as it is, used as a filling for burek, or as a part of another typical Albanian dish, Fërgesë.Expand

Graviera Pittara is a family-owned dairy producer located on the picturesque island of Naxos, Greece. Established with a mission to preserve and promote the island's rich cheesemaking traditions, the company specializes in crafting high-quality artisanal cheeses using fresh milk from local farmers. In addition to Graviera, the company produces other traditional Greek cheeses such as Kefalotyri, Xynotyro, and specialty matured varieties. Graviera Pittara seamlessly combines age-old practices with modern technology, ensuring both quality and authenticity in every product.The dairy has earned numerous accolades at international competitions, highlighting their commitment to excellence and the unique character of their cheeses. Graviera Pittara's products are celebrated not only in Greece but also internationally, bringing the taste of Naxos to tables worldwide. Expand