Traditional Greek Products - Part II
A list of traditional products from all over Greece (Part II)
Anthotyro from Anafi.
A round, flat white cheese, salted or unslated, made from full-fat sheep’s or goat’s milk. Similar to Macedonian myzithra. Another variation from Anafi is “afromyzithro”, with 45-50% fat, used mainly as a filling in pies.
Arseniko fron Sikinos.
Off-yellow, soft cheese, made with equal parts fresh milk and whey. Arseniko can also be found on Naxos.
Chlorotyri from Andros.
Fresh white cheese, similar to an unsalted feta. Can also be found on Kythnos, Corfu, as well as in Thessaly, with different names. Serves with meals, but also used in cooking.
Fava (yellow split peas) from Santorini.
An excellent variety of the famous legume, with unique aromas from the volcanic land of the island. They cook really easily.
Graviera from Naxos.
Very similar to Cretan Graviera, but this cheese is made with a mixture of cow’s and goat’s milk.
Kritamo from Cyclades.
Greens found on the Cyclades, with a slightly salty flavor. Eaten boiled, with virgin olive oil and vinegar or lemon juice. Also used as a filling in pies.
Manousos from Andros.
Full-fat cheese, made from whole milk. Made exclusively on Andros, in limited quantities.
Boiled cheese from Anafi.
Made from whey and fresh goat’s or sheep’s milk, this cheese is dried, then immersed in boiling salted water for preservation. It is then taken out and left in the sun to dry once more and harden.
Shaped a little like celeriac, it has a dark green colour and is one of the most aromatic wild herbs in Mani. Usually added to salads, steamed or cooked. Carries a multitude of medicinal properties.
A huge variety of olives and olive oils can be found in Greece, many of which are PDO (protected designation of origin). Kalamata olives are among the most famous olive varieties, with a characteristic aroma, grown exclusively in Messinia.
A long and thin aubergine variation, lighter in colour, sometimes nearly white. Has an excellent flavor and can be cooked every way. Mainly grown in Arkadia, in the Peloponnese.
Myronia from Arkadia.
Wild greens from the Peloponnese (Arkadia) with a distinctive aroma, released upon cooking. Picked in the spring and used in salads or as a filling in pies, usually mixed with other greens (wild or not).
Oranges from Lakonia.
Famous for their sweet juice, these oranges are also called “Valencia”.
Currants from Corinth.
A small, sweet, dark coloured currant of excellent quality, made from sultana grapes. Used widely in confectionery.
“Konservolia” from Amfissa.
One of the most remarkable olive varieties in Greece, konservolia is used as a food accompaniment or mezze. Several variation of konservolia can be found throughout Greece.
Formaela cheese from Arachova (Parnassus).
A traditional hard cheese with a pleasant taste and aroma, made using a special process using local fresh milk.
Katiki from Domokos.
A white, soft cheese, full of flavor. Made from cow’s milk, or a mixture of different milks. Served with food, sometimes even as a breakfast spread, because it’s so soft.
The most popular cheese in Greece, with a distinctive flavor and aroma, made from sheep’s milk, or a mixture of sheep’s and goat’s milk. Feta is commonly found on the table in Greece, served with extra virgin olive oil and oregano, on Greek salad, or as a filling in classic Greek pies. Feta is made throughout the country, and is no doubt Greece’s national cheese.