Greek PDO Cheeses: The Ultimate Guide for Travellers to Taste Authentic Greece

Discover Greece Through Its Cheeses

If you’re planning a trip to Greece, you’ve probably dreamed of crystal-blue seas, ancient ruins, and sunny islands. But another Greece is waiting to be discovered — one of mountain pastures, traditional villages, and centuries-old cheese-making traditions.

Greek cheeses are as diverse as the landscapes they come from, and many carry the prestigious PDO (Protected Designation of Origin) label. This European certification guarantees that each cheese is made with local milk, using traditional methods and authentic regional practices. Greek cheeses are part of a broader tradition of dairy products with a long history dating back to ancient times, when early civilisations like the Minoans and Mycenaeans began the art of cheesemaking.

For travellers, tasting Greek PDO cheeses is one of the most delicious ways to explore the country — a journey through its people, culture, and flavours, and a chance to experience the long history of Greek cheesemaking.

What Is PDO and Why Does It Matter to Food Travellers?

“PDO” stands for Protected Designation of Origin, a European Union quality label that protects products made in specific regions using time-honoured methods.

Some Greek cheeses may also carry the protected geographical indication (PGI) label, which similarly preserves authenticity and traditional methods by ensuring the product originates from a specific area and follows established practices.

When you see the PDO label on a cheese, it means:

• It’s made only in a specific area of Greece.
• It uses local milk from sheep, goats, or cows raised on the farm.
• It’s produced using traditional recipes and techniques passed down through generations.

For food travellers, this means every bite tells a story of place, people, and tradition. You’re not just tasting cheese — you’re tasting the land itself: the herbs the animals graze on, the climate, and the care of local cheesemakers.

Travel Tip: Look for the red-and-yellow PDO logo on packaging or menus when you eat or shop in Greece. It’s your passport to authentic, regional flavour.

Why You Should Explore Greek Cheeses When Visiting Greece

Greek cheeses are central to the country’s culinary identity — from Greece’s most famous cheese, Feta, to the less-known but exquisite Metsovone and Manouri.

Here’s why travellers should add cheese tasting to their Greece itinerary:

1. Authenticity: PDO cheeses reflect local traditions that have survived for centuries.
2. Culinary Experience: Popular cheeses are often featured in traditional dishes such as cheese pies. You’ll find them in village tavernas, island restaurants, and mountain markets.
3. Sustainability: Buying local cheese supports family farms and traditional shepherding communities.
4. Taste Adventure: Each region has its own cheese varieties — mild, salty, smoky, or creamy.

Exploring Greek cheeses is a form of gastronomic tourism — a way to connect deeply with Greece beyond its famous landmarks.

How Greek PDO Cheeses Are Made: The Traditional Production Process

Step into a Greek mountain village at dawn, and you’ll find the heart of Greek cheese production: flocks of sheep and goats grazing freely on wild herbs, their milk destined to become some of the world’s most beloved cheeses. The journey from pasture to plate is a story of tradition, patience, and a deep respect for the land.

The process begins with the careful selection of fresh sheep’s milk, goat’s milk, or, in some cases, cow’s milk—each lending its own character to the final cheese. Greek cheese makers rely on animals that graze freely across the hills and valleys, feeding on aromatic plants that infuse the milk with rich, unique flavours. This connection to the land is what gives traditional Greek cheeses their unmistakable taste and authenticity.

Once collected, the milk is brought to local dairies, where the magic of cheese production unfolds using time-honoured methods. The milk is gently heated in large vats, and a starter culture is added to begin the transformation. This step is crucial for developing the creamy texture and tangy notes that define so many Greek cheeses, from the famous Feta cheese to the semi-soft white cheese Manouri.

Next, rennet—a natural enzyme—is introduced, causing the milk to curdle and separate into curds and whey. The curds are carefully cut and stirred, allowing more whey to drain and creating the desired consistency, whether for a soft cheese or a hard cheese like Graviera. The curds are then transferred to moulds or cheesecloth, where they are left to drain further, sometimes under gentle pressure.

Shaping and ageing are where Greek cheese truly comes into its own. Some cheeses, like Feta, are cut into blocks and aged in brine, developing their signature salty flavour and crumbly texture. Others, such as Ladotyri, are submerged in olive oil, which imparts a subtle richness and preserves the cheese for months. Hard cheeses like Kefalotyri and Graviera are aged in cool, dry cellars, where they develop a golden hue and complex, nutty flavours.

Throughout the process, Greek cheese makers avoid artificial additives and preservatives, relying instead on natural ingredients and traditional techniques passed down through generations. The result is a diverse array of Greek cheeses—each with its own story, texture, and taste, from the creamy, spreadable Katiki to the robust, semi-hard San Michali of Syros.

This dedication to tradition and quality is protected by the European Union’s Protected Designation of Origin (PDO) status, ensuring that every wheel, block, or round of Greek PDO cheese is a genuine product of its region. Whether you’re savouring a slice of salty cheese with local honey or enjoying a wedge of hard cheese with a glass of wine, you’re tasting the essence of Greek cuisine—crafted with care, rooted in history, and bursting with flavour.

Top Greek PDO Cheeses to Try on Your Trip

1. Feta — The Soul of Greek Cuisine

No cheese is more iconic than Feta, Greece’s national treasure and most famous PDO product, and one of the most well-known sheep’s milk cheeses. Made from sheep’s milk or a mix of sheep and goat’s milk, Feta is creamy, tangy, and slightly salty.

Feta is even mentioned in Homer’s Odyssey, highlighting its ancient roots in Greek culture. As a brine cheese, Feta is aged and preserved in salty water, which gives it its distinctive flavour and texture. It is the only Greek PDO cheese of its kind, recognised for its unique production methods and regional exclusivity.

• Where to try it: Everywhere! But for the best experience, taste Feta in Epirus, Thessaly, or Macedonia, where it’s traditionally produced.
• How to eat it: Crumbled over Greek salad (horiatiki), baked with honey and sesame, or paired with olives and local bread.
• Travel tip: Visit a dairy near Ioannina or Trikala for an authentic farm-to-table tasting.

2. Graviera — Crete’s Golden Cheese

Graviera Kritis (PDO) is the pride of Crete and one of Greece’s best-loved hard cheeses. Traditionally made from sheep’s milk or a mixture including sheep’s milk, Graviera has a distinctive light yellow colour that reflects its maturity and natural ageing. Aged for months, it develops a nutty, sweet flavour with buttery notes. There is also a particular type of Graviera called Graviera Agrafon, known for its unique regional characteristics and production methods.

• Where to go: Mountain villages of Rethymno and Chania, where traditional cheesemakers still use copper pots.
• How to enjoy it: Fried as saganaki, served with Cretan honey, or grated over pasta.
• Food pairing: Graviera pairs beautifully with Cretan wine or raki.

3. Kasseri — Northern Greece’s Hidden Gem

Kasseri (PDO) comes from the mountainous regions of Macedonia and Thessaly. This semi-hard cheese, produced from sheep’s milk, sometimes with a small amount of goat’s milk, is elastic and slightly sweet, perfect for grilling or sandwiches. Kasseri is produced exclusively in these regions, adhering to strict PDO standards that ensure its unique flavour and texture.

• Where to taste: Try it in Larissa or Kozani, often served melted in kasseropita (cheese pie).
• Best experience: Visit a mountain taverna where shepherds still produce cheese by hand using local sheep’s milk.

4. Manouri — The Creamy Secret of Thessaly

If you love soft cheeses, don’t miss Manouri (PDO). It’s made from sheep’s or goat’s milk whey, often enriched with milk or cream, resulting in a mild, creamy, spreadable cheese.

• Where to try: Western and Central Macedonia or Thessaly.
• How to enjoy it: As a breakfast cheese with honey and walnuts, or in desserts and salads.
• Travel note: It’s a favourite among chefs for light, healthy Mediterranean dishes.

5. Metsovone — The Smoked Cheese of Epirus

In the picturesque mountain town of Metsovo, locals make Metsovone (PDO) — one of Greece’s notable cow’s milk cheeses. This semi-hard, naturally smoked cheese is made primarily from cow’s milk, though sometimes mixed with other milks.

• Why it’s special: It combines Greek tradition with Italian-style cheese-making.
• What to do: Visit Metsovo Dairy Cooperative, where you can tour the smokehouses and sample freshly aged cheese.
• Pair it with: Local red wine from the Metsovo vineyards.

6. Kefalograviera — Strong and Savoury

Kefalograviera (PDO) is a robust, salty cheese made in Epirus and Western Macedonia from sheep’s milk or a mixture that includes sheep’s milk. It’s a popular choice for saganaki (fried cheese) and pasta, and pairs wonderfully with local wines or traditional Greek dishes.

• Where to find it: Try it in the mountain villages of Arta or Grevena.
• Taste tip: Ask for local kefalograviera saganaki in traditional tavernas — a golden, crispy delight.

7. Ladotyri Mytilinis — Cheese Preserved in Olive Oil

On the island of Lesvos, Ladotyri Mytilinis (PDO) is a traditional oil cheese, aged and preserved in olive oil, which gives it a spicy, rich flavour.

• Where to go: Visit a cheesemaker near Mytilene for a tasting paired with the island’s famous olive oil.
• Perfect with: Ouzo, olives, and sunset views.

8. Katiki Domokou — Fresh and Light

Katiki Domokou (PDO) is a spreadable, low-fat cheese from Central Greece. Its smooth, creamy texture and mild flavour are similar to cream cheese, making it perfect for summer meals.

• Where to try: Local tavernas in Domokos or nearby regions.
• How to eat it: Spread on bread with olive oil or served with grilled vegetables and white wine.

9. Galotyri and Anevato — The Taste of the North

These creamy, slightly sour cheeses are unique to northern Greece. Both Galotyri (Epirus & Thessaly) and Anevato (Grevena & Kozani) are examples of goat’s milk cheese and fresh sheep’s milk cheese, made from a blend of these milks using traditional methods. They are known for their pleasant aroma, which enhances their refreshing, yoghurt-like flavour and overall appeal.

• How to enjoy: As a dip with warm pita bread or alongside grilled meats.
• Where to go: Northern Epirus — you’ll often find them in small local markets.

The Best Ways to Experience Greek Cheese as a Tourist

1. Visit Local Cheesemakers and Farms

Many Greek regions welcome visitors for farm tours and cheese tastings. These experiences let you see how milk becomes cheese — from milking goats to ageing in cellars.

• In Crete, visit traditional dairy farms in the mountainous Anogeia.
• In Metsovo, tour the Averoff Dairy.
• In Naxos, visit a family-run cheese factory and try Graviera straight from the cave.
• For a truly authentic experience, visit a small village cheesemaker in Central Macedonia to discover regional specialities and traditional methods.

2. Pair Cheese with Local Wine and Honey

Greek PDO cheeses pair beautifully with local wines, honey, and olives.

• Try Feta with Assyrtiko wine (Santorini).
• Graviera with Vidiano or Raki (Crete).
• Metsovone with Xinomavro (Epirus).

Pro Tip: Ask for local pairings — each region’s wine complements its cheese perfectly.

3. Shop Like a Local

Visit open-air markets (laikí agorá) or village cooperatives to buy authentic PDO cheeses. You’ll find them vacuum-sealed and travel-safe.

• Look for the PDO logo for guaranteed authenticity.
• Ask producers for serving tips — they love sharing stories behind their cheese.

4. Taste Cheese in the Islands

Greek islands aren’t just about beaches — they’re culinary destinations.

• Naxos: Try Graviera Naxou PDO.
• Lesvos: Taste Ladotyri Mytilinis.
• Santorini: Enjoy local chloro cheese with tomatoes and capers.
• Lemnos: Sample Kalathaki Limnou, a unique cheese from the northern Aegean Sea, when visiting the island.

Each island’s cheese carries the taste of its sea breeze and herbs.

Sustainable Travel: Cheese with a Purpose

Greek PDO cheeses are part of the country’s sustainable food culture. By enjoying and buying them, you:

• Support small family farms.
• Help preserve traditional herding and cheese-making skills.
• Protect native breeds of sheep and goats that maintain Greece’s biodiversity.

Every cheese you taste contributes to the preservation of Greece’s rural life and environment.

Bringing Greece Home: How to Buy and Store PDO Cheeses

You can bring many Greek cheeses home!

• Buy vacuum-sealed PDO cheeses from reputable shops or cooperatives.
• Keep them cool in insulated bags during travel.
• At home, store them in the fridge, tightly wrapped.

Feta, Graviera, and Manouri travel well and keep their flavour for weeks — perfect souvenirs for sharing the taste of Greece.

Final Thoughts: Taste Greece Beyond the Landmarks

Greek PDO cheeses are more than culinary treasures — they are living stories of the land and its people. Whether you’re wandering through Cretan villages, exploring mountain roads in Epirus, or relaxing on an Aegean island, each cheese offers a flavour of Greece’s identity.

As you plan your trip, don’t just visit Greece—taste it.
Follow the flavour trail, meet the makers, and let every bite remind you why Greek food culture is among the richest in the world.

From feta to graviera, from mountain to sea — Greece’s PDO cheeses are the most delicious souvenirs you can take home.