Four of the most popular Greek cheeses

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 . Its taste is fresh, acidic, and slightly salty .

This cheese 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 Western Macedonia where, in the past, local shepherds, 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’ .

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 .

Manouri is a silky smooth fresh whey cheese (similar to feta) made exclusively in the areas of Central and Western Macedonia and in Thessalia . It is traditionally used in preparing pastries such as Spanikopita or eaten with honey or in cheesecakes . Manouri produced 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 .

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The First NZ Packo Milk Cooling Tank installation in Karaka at Milkabit Goat Dairy in September 2015. A 15,000L horizontal tank and a very happy farmer!

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