11 Worst Rated Greek Sheep's Milk Cheeses

Tyrozouli is a Greek cheese produced in the mountains of western Crete. It is made from sheep’s or goat’s milk which is curdled with fig sap. The cheese is typically consumed fresh, when its texture is very soft, but it can also be matured in olive oil, when its texture becomes hard.Expand

This is one of the five kinds of Greek cheeses that can be made entirely from goat's milk, however, it is usually made from sheep milk or a blend of sheep and goat milk. This soft, grainy cheese has been produced for many years exclusively in Grevena Prefecture and the Voio area in Kozani Prefecture. In the past, it was produced in western Macedonia by local shepherds, who would rennet their milk in the morning and leave the curd to rise during the day. Its name is even derived from this method – anevato means 'the cheese that rises'. Today, the procedure begins with storing the milk at 18 to 22°C . When it obtains the needed acidity, it is moved to cooling chambers for 24 hours, and rennet and salt are later added. This cheese takes two months to mature. The flavour of Anevato cheese is described as acidic, fresh, and quite rich. Since it has such a creamy texture and no crust, it is usually eaten with a spoon. With a refreshing, pleasant, slightly salty taste, this unique cheese can be served alongside any meal or enjoyed with a glass of wine. Expand

Xynotyro is a Greek whey cheese originating from the island of Mykonos. It is made from goat’s or sheep’s milk. The cheese is characterized by its hard, flaky, melt-in-the-mouth texture. Its aroma is pungent, while its flavor is sweet, sour, and reminiscent of burnt caramel. Xynotyro is traditionally drained and cured in reed baskets, then matured in bags made from animal skin. However, it can be consumed fresh or after it has been aged for three months. It is recommended to use it in baked dishes and salads.Expand

This fresh spreadable soft cheese is produced with non-pasteurized sheep or goat milk, or a combination of the two, in Chania prefecture on the island of Crete. It has been made in this area for a long time and is still produced using traditional methods. It is mostly made on location at the houses of breeders who produce and age Pichogalo Chanion in rooms called 'mitata' designed to maintain ideal levels of humidity. This creamy cheese is rindless and compact. Its distinctive taste is slightly salty and quite sour with a milky aftertaste and an aroma reminiscent of yogurt. Pichtogalo Chanion is usually eaten as a table cheese spread on bread and it makes a tasty appetizer when served with ouzo, raki, or Greek wine.Expand

This soft, spreadable cheese has been made in the municipalities of Siteia, Makry Yialos, Itanos, and Lefki for over 50 years. It is produced from goat or sheep milk from the local breeds, which feed on a diet of local herbs and aromatic plants. Sheep milk is only used when not enough goat milk is available, but in this case the fat content is adjusted to keep the fat content of the final product under 46%. The cheese is white with a creamy or granular texture. Its taste is fresh, acidic, and slightly salty – this is because salt is added to the milk before the acidification stage, which results in the final drained product having a milder taste. It is recommended to serve Xygalo as an hors d’oeuvre or to serve it in a salad with an olive oil vinaigrette dressing.Expand

Krasotiri Ko or Tiri tis Possias is a traditional soft cheese hailing from the island of Kos. The cheese is made from pasteurized or raw goat's or sheep's milk or a blend of the two. It's ripened for a minimum of one day in brine, and then for at least one month in a thick combination of boiled red wine sediment (also known as possia). Krasotiri ko has a reddish natural rind, but on the inside it's completely white. The cheese is shaped into long cylinders with visible indentations from the cheese molds on the exterior. The aromas are reminiscent of wine, while the flavor is milky and acidic. On Kos, this cheese is often included on the 'Greek Breafkast' menus in the island's hotels. For the best experience, serve it with watermelon or pair it with Greek coffee.Expand

Souroto is a soft white cheese produced on the Greek island of Folegandros. It is typically made with fresh goat’s or sheep’s milk (or a mixture of both kinds). The texture of the cheese is soft and creamy while the flavors are salty, light, and peppery. It is often compared to the Mykonian tyrovolia, another variety of soft cheese made from goat’s, sheep’s, and cow’s milk. Souroto is considered to be among the best-known dairy products on the island, and it is traditionally enjoyed as an appetizer or a snack alongside a glass of wine. It is usually eaten as a table cheese, although it can also be incorporated in traditional cheese pies or sprinkled over salads and pasta dishes (such as the local matsata noodles).Expand

Talagani is a Greek cheese typically made from a mixture of sheep's and goat's milk, originating in the Peloponnese region. The cheese has a firm texture and a rich, slightly tangy flavor (it is often compared to halloumi, the popular Cypriot cheese). Due to its high melting point, it retains its shape under heat, making it ideal for grilling or frying, after which it will have a crispy exterior and a soft, melted interior. Talagani is perfect for salads and as a snack with a drizzle of lemon juice or honey, but it can be used in various sweet and savory dishes.Expand

Hailing from Crete, Anthogalo is a creamy fior di latte cheese that was first made by Polyphemus, according to mythology. The sheep's milk is heated, and when it starts to boil, yogurt and rennet added, and the combination is mixed with a wooden spoon. The part of the milk that rises when boiled is strained in a cheesecloth and left to dry in a cool, well-ventilated, and dark place. After a few days, the cheese is placed in a jar and refrigerated. The texture of Anthogalo is creamy, buttery, and spreadable. It goes well on potatoes, meat, vegetables, salads, pasta, or risotto, but perhaps the best combination is anthogalo on rusks with honey.Expand

Traditionally produced in the Greek regions of Thessaly and Western and Central Macedonia, Batzos is a hard to semi-hard, brined, rindless cheese made from fresh or pasteurized sheep's or goat's milk or a combination of the two. The flavor of this square shaped cheese ranges from salty and sour to slightly spicy. Compared to other similar cheeses, Batzos has a low fat content of about 20%, which makes it suitable for low-calorie diets. It is usually enjoyed fresh as a table cheese but can also be used as an ingredient in a number of typical Greek salad dishes.Expand