“The poets remained mysteriously silent on the cheese issue” – Gilbert Keith Chesterton
Favorite food since the mythical times of Odysseus and Cyclope Polyphemus, cheese is integral part of the European nutrition: the Union’s countries-members dominate the production and the consumption of this famous food which offers huge variety and options. It constitutes main source of proteins, calcium and inorganic elements, e.g zinc and phosphor, while it contains vitamins A, B2, niacin, B12 and D. The quantities are usually higher in hard than in soft cheeses.
The Mediterranean Diet wants cheese in our daily nutrition, enjoying the unique choices that reply to all tastes and preferences. Soft, creamy, hard, white and yellow, fresh and mature, salty and sweet, all cheeses have noble origin, made with talent and mastery.
The organic cheeses are made of cow, sheep and goat milk, the animals living in conservatories where their well-being is taken care of: outdoors in the summer, having access to pasture lands and indoors, in the winter, when the weather conditions are difficult, being fed with organic food and with sufficient living space for movement.
Let’s get to know some types of cheese:
Feta: made exclusively of sheep’s or goat-sheep’s milk, under the condition that the goat milk would not exceed the 30% of the mixture. The texture defines the type of feta cheese (soft or hard). There are differences also in the taste, depending on the salt, the milk quality and, of course, the art of the preparators or cheese makers. Having used the same natural method and the traditional recipe in combination to modern technology and respect to biodiversity, Feta’s production is incessant almost throughout Greece, recognized as Protected Designation of Origin (PDO 2002).
Anevato: Creamy cheese made of pasteurized goat’s milk that is exclusively produced in Grevena. Full flavor and taste, no shape, mold or holes. Soft mass. It is served with a spoon. Recognized as Protected Designation of Origin (PDO 1996).
Kefalograviera: Hard cheese produced mainly in Western Macedonia, Epirus and Western Greece, made of sheep’s milk or with the addition of goat’s milk. The appearance of the cheese is dry and the color yellowish. The texture is elastic, with many holes and pleasant taste. Recognized as Protected Designation of Origin (PDO 1996).
Kaseri: Semi-hard cheese uniquely processed in steady maturing conditions. The mass is elastic, the texture is compact, while it has no holes. The color is bright yellow and it is mainly produced in Macedonia, Thessaly, Evros and Lesvos. The flavor and the taste are mild. Recognized as Protected Designation of Origin (PDO 1996).
Batzos Semi-hard cheese with acidulous slightly spicy taste, made of goat’s pasteurized milk. It can be cooked mainly for fried or baked dishes. Recognized as Protected Designation of Origin (PDO 1996).
Manouri: Soft cheese made of goat-sheep’s whey milk. Mild and rich taste. Recognized as Protected Designation of Origin (PDO 1996).
Graviera: Made of cow or goat-sheep’s pasteurized milk. The taste is slightly sweet, with soft and pleasant flavor and hard texture.
Kefalotyri: Hard cheese made of pasteurized goat-sheep’s milk. The taste is spicy and very pleasant and the color is yellow.
Anthotyro: Soft cheese made of goat-sheep’s and cow whey milk. Extremely fresh and soft taste with few calories.
Moschotyri: Made of pasteurized goat-sheep’s milk with the addition of vegetables and seasonings. It has soft texture and rich, spicy taste.