Greece

Feta

Feta is a famous Greek cheese that is made using either sheep or goats milk. It is a semi-firm and fairly moist cheese that is made into square and rectangular blocks. The cheese is bright white in color with a tangy and salty flavor that is typically sharp. While there are many imitation cheeses produced throughout the world, genuine Feta, after receiving a Protected Designation of Origin certification by the European Union in 2005, must come from the geographical area comprised of Macedonia, Thrace, Epirus, Thessaly, Central Greece, Peloponnese and Lesbos. There are also some imitation cheeses produced outside of Greece that will use cow’s milk. Contrary to some belief, the name “Feta” is not a generic name for this style of cheese and must be made under the criteria imposed by the EU.

Country: Greece
Region: Macedonia, Thrace, Epirus, Thessaly, Central Greece, Peloponnese and Lesbos
Texture: Semi-Firm
Type of Milk: Sheep, or a mixture of Sheep and Goat
Aging time: 3 Months
Pasteurized: Both versions are available

Manouri / Manoypi

Manouri is a PDO, semi-soft, fresh cheese that is made from drained whey, leftover from the production of feta cheese. It is then enriched with cream. It is a Greek cheese that is produced in Central and Western Macedonia and in Thessalia. Produced in logs, this cheese is bright white in appearance with a dense and grainy texture. Its flavor is similar to feta but it is not as salty. It is soft, rich and milky with citrus undertones. Manouri is traditionally used in the Greek dish Spanikopita and also named Manoypi.

Country: Greece
Region: Macedonia and in Thessalia
Texture: Semi-Soft
Type of Milk: Sheep, or a mixture of Sheep and Goat
Aging time: 3 Months
Pasteurized: Both versions are available