The Ultimate Guide to Greek Cheeses - Gourmet cheeses from the Greek islands

In our previous cheese guide, we explored some of the most beloved classic Greek cheeses and their perfect pairings. You loved it so we decided to dive deeper into the world of specialty and gourmet Greek island cheeses, each with its unique flavor profile and culinary potential. These cheeses represent the rich diversity of Greece's dairy tradition, offering a range of textures and tastes that can elevate any dish or stand proudly on their own. 

Mastelo from Chios

Mastelo is a fresh, white cheese from the island of Chios. It’s ideal for melting and is best enjoyed grilled, much like halloumi but without the pronounced saltiness.

Grill slices of Mastelo until golden brown and slightly crispy. Serve on a bed of mixed greens with cherry tomatoes, cucumber, and a drizzle of balsamic glaze or petimezi (grape must) from Oleosophia. 

Wine Pairing: A crisp Assyrtiko complements the mild, creamy flavor of Mastelo.

Lazareto from Ithaca

Lazareto is a hard cheese with a distinctive peppery bite, hailing from the island of Ithaca.

Include Lazareto in a cheese platter with olives, spicy salami, and roasted red peppers from Tragano Greek Organics.

Wine Pairing: A spicy Agiorgitiko balances the peppery notes of Lazareto.

Arseniko from Naxos

Known as the most gourmet of the graviera cheeses, Arseniko is a hard cheese with a rich, complex flavor.

Grate Arseniko over freshly cooked pasta with a drizzle of olive oil and a sprinkle of cracked black pepper. You can also add some Arseniko cheese to your cheese pie mix. 

Wine Pairing: A full-bodied Syrah pairs beautifully with the rich flavors of Arseniko.

San Michali from Syros

This hard cheese can be grated for a more gourmet topping than kefalotyri, offering a unique flavor that enhances many dishes.

Use grated San Michali as a topping for baked dishes like moussaka or pastitsio.

Wine Pairing: A fruity and aromatic Moschofilero complements the robust flavor of San Michali.

Doukesa Mykonou

This hard cheese from Mykonos is exceptionally tasty when paired with wine, offering a delightful tasting experience.

Serve Doukesa Mykonou with a selection of dried fruits like our dried Kimi figs from Kumilio, nuts, and honey for an indulgent wine and cheese board.

Wine Pairing: A rich and complex red wine like a blend of Cabernet Sauvignon and Merlot enhances the flavors of Doukesa Mykonou.

Ladotyri Mytilinis

A traditional cheese from Lesvos, Ladotyri Mytilinis is aged in olive oil, giving it a unique texture and flavor.

Serve Ladotyri Mytilinis drizzled with extra virgin olive oil and sprinkled with fresh oregano.

Wine Pairing: A robust and herbaceous Santorini Assyrtiko pairs well with the oily richness of Ladotyri Mytilinis.

Graviera from Crete

This well-known Cretan cheese is versatile and delicious, with a nutty flavor that makes it a favorite in many dishes.

Fry slices of Graviera until crispy on the outside and gooey on the inside. Serve with a squeeze of lemon juice or a spoonful of fig marmalade from Kumilio. 

Wine Pairing: A fruity and light Vidiano from Crete pairs perfectly with Graviera.

Kalathaki Limnou

This cheese from Lemnos, an island of the Northern Aegean, is similar to feta but has a slightly different texture and flavor, making it a delightful addition to various dishes.

Use Kalathaki Limnou in a traditional Greek salad with tomatoes, cucumbers, olives, and red onion.

Wine Pairing: A dry and crisp Limnio wine complements the salty and tangy flavors of Kalathaki Limnou.

These specialty and gourmet Greek island cheeses offer a taste of the diverse and rich cheese-making traditions of Greece. Whether enjoyed on their own, paired with wine, or incorporated into delicious recipes, these cheeses are sure to bring a touch of Greek culinary magic to your table. Make sure to save them for your next trip to Greece or to the specialty food store!