TasteAtlas, the widely known encyclopedia of food, has unveiled a broad-based map of the World’s 100 Best Sheep’s Milk Cheeses. Among these, 22 Greek varieties -celebrated worldwide for their rich flavor and high nutritional value- stand proudly, manifesting their unique origin!
Although the great history of cheesemaking has been developing for thousands of years, the modern emphasis on diverse flavors, textures, and aromas has only gained significant attention in recent decades. Sheep’s Milk Cheese has emerged as the “star of the show” within dairy products, combining its light and delicious taste with numerous health benefits.
Packed with high-quality proteins and rich in essential amino acids, supports the immune system, while its content of medium-chain fatty acids provides anti-inflammatory and antimicrobial properties to the body.
The remarkable presence of Greek Sheep’s Milk Cheeses on the widely known list of TasteAtlas highlights the rich and multi-layered culinary tradition of Greece. With Graviera Kritis, Sfela, Kefalograviera, and Kalathaki Limnou ranked among the top 10, Greek Cheeses solidify their dominance in the global dairy scene, while many other delicious varieties also hold a distinguished place.
Made it to the Top 10
Graviera Kritis, named by TasteAtlas as the “best-known Greek graviera cheese & the most popular next to feta’’, lands in the 2nd place of the list. This iconic cheese is praised for its long history, with its production concentrated in the prefectures of Hania, Rethymnon, Iraklion, and Lasithio on the island of Crete.
Sfela, a semi-hard cheese produced for over 100 years in Messinia and Lakonia, comes 3rd in the global ranking. Its distinctive yellowish color is acquired during maturation and the small holes in its texture are a result of the fermentation process.
Whilst it is one of the newest cheeses on the Greek Market, Kefalograviera manages to secure the 7th place. Originating from Western Macedonia, Epirus, Aetolia-Acarnania, Evrytania, and western mainland Greece, it is named after two cheeses because it is a “cross between Kefalotyri, a salty, intensely flavored cheese, and the mellow Graviera cheese’’.
Kalathaki Limnou secures the 10th position, completing the Top 10. Produced from fresh sheep milk or a combination of sheep and goat milk from breeds that graze freely on wild grasses on the island of Lemnos, kalathaki (meaning “small basket”) is similar to feta in texture. Its distinctive taste makes it an ideal pairing with fruit or a traditional Greek salad.
And the list goes on…
Exploring the full list, one could discover even more Greek Sheep’s Milk Cheeses. Thessaly, a region known for its diverse landscapes and charming small villages, is well-represented with four local varieties (Graviera Agrafon – no. 11, Galotyri – no. 18, Manouri – no. 27, and Batzos – no. 43).
Blessed not only with crystal-clear blue waters but also with fertile surroundings, ideal for sheep to wander freely on green pastures, the Greek islands contribute ten cheeses ranked between positions 19 and 83. The notable listings are: Ladotyri Mytilinis – no. 19, Krasotyri (Kos) – no. 21, Myzithra (Crete) – no. 25, Kopanisti (Cyclades) – no. 28, Xynomyzithra Kritis – no. 30, Anthogalo (Crete) – no. 46, Malaka (Crete) – no. 53, Xynotyro (Mykonos) – no. 76, Xygalo Siteias – no. 81,a nd Tyrozouli (Crete) – no. 83.
Skimming through the same list, dairy lovers from around the world encounter another two exquisite Greek cheeses. Originated from Central Greece, Formaella Arachovas Parnassou holds the 23rd place, having a “pleasant taste and aroma, usually eaten plain or either fried or grilled”. Produced for many years exclusively in Grevena Prefecture and the Voio area in Kozani Prefecture (Western Macedonia), Anevato in the 77th place is usually eaten with a spoon thanks to its creamy texture, offering a ‘’refreshing, pleasant, and slightly salty taste’’.
Lastly, two iconic Greek varieties could not be omitted from TasteAtlas list. Found in position no. 14, the traditional Greek – Cypriot cheese known as Kefalotyri is considered to be ‘’the predecessor of most hard Greek cheeses, since it dates back to the Byzantine era’’. Meanwhile, Feta, the most famous Greek cheese, holds the 24th place. Produced in many regions such as Macedonia, Thessaly, Thrace, Epirus, the Peloponnese, and Central Greece, it mesmerizes every demanding cheese enthusiast with its intense, fresh flavor.
