Greek Cheeses Top the World's Best List

Nine varieties of Greek cheese have made it into the top 50 best cheeses in the world. According to a renowned culinary guide, Greek cuisine is considered outstanding. It ranks second in the world after Italian. Greek cheeses also follow closely behind Italian ones.

In the Taste Atlas rating, the second place was awarded to the pale yellow hard variety of Graviera Naxos from the island of Naxos.

In third place is the cheese from the island of Crete - Graviera Crete. This is a hard cheese made from a mixture of sheep and goat milk. Interestingly, the color of Graviera Crete can be both bright yellow and almost white, depending on the duration of maturation.

Greek Kefalograviera cheese is ranked seventh in the rating. This hard cheese has a sharp taste and goes well with tart wines.

The eighth place was taken by the cheese from the island of Syros called San-Michalis - one of the most revered cheeses in Greece. It is made from cow's milk and has a pleasant spicy aroma.

In ninth place in the top of the world's cheeses is Graviera Agrafon. This hard cheese, produced in the mountainous region of Agrafon, has a delicate aroma of mountain herbs.

The thirteenth line in the Taste Atlas rating is occupied by Kefalotiri - a very salty and hard cheese made from goat or sheep milk.

Fourteenth in the top is Metsovon - a semi-hard smoked cheese, produced exclusively in a small village located on the border with Albania.

Seventeenth in the rating of the best cheeses in the world is the variety of Laotiri from the island of Lesbos, which matures in clay pots filled with olive oil.

Forty-third place is given to the cheese Melihlor - a delicious semi-hard variety from the island of Lemnos. The maturation time of this variety of cheese is from two to six months.

Greek cheeses attract millions of gourmets to the country. This product is produced here both according to old recipes and using modern technologies. In any case, cheese is an obligatory component of the daily diet of Greeks.