Greece Dominates Global Sheep’s Milk Cheese Rankings

Greece has solidified its position as a global powerhouse in sheep’s milk cheese production, boasting an impressive 17 entries in TasteAtlas’s prestigious list of the world’s 50 best. The online culinary guide, known for its extensive catalog of traditional foods, recently published its rankings, highlighting Greece’s significant contribution to the world of cheese.

From the well-known Feta and Kefalotyri to the lesser-known regional specialties like Kalathaki Limnou and Formaella Arachovas Parnassou, Greek cheeses showcased their diverse range of flavors and textures. The list features both hard and soft cheeses, fresh and aged varieties, showcasing the depth and breadth of Greek cheesemaking tradition.

Among the top contenders are Graviera Kritis and Kefalograviera, both highly regarded for their distinct character. Other notable cheeses making the list include the creamy Galotyri, the intensely flavored Kopanisti, and the versatile Myzithra. The inclusion of Xynomyzithra Kritis and Ladotyri Mytilinis further emphasizes the regional diversity of Greek cheesemaking.

This recognition underscores Greece’s commitment to quality ingredients and time-honored production methods. The abundance of sheep milk cheeses celebrated by TasteAtlas offers a tantalizing glimpse into the rich culinary heritage of the country. This achievement is not only a testament to the skill of Greek cheesemakers but also serves as an invitation for food enthusiasts worldwide to explore the diverse and delicious world of Greek cheese. The full list of winning cheeses can be found on the TasteAtlas website.

• Graviera Kritis
• Kefalograviera
• Kalathaki Limnou
• Sfela
• Graviera Agrafon
• Kefalotyri
• Galotyri
• Ladotyri Mytilinis
• Krasotyri
• Feta
• Myzithra
• Manouri
• Kopanisti
• Χυνομυζήθρα Κρήτης (Xynomyzithra Kritis)
• Anthotyro
• Formaella Arachovas Parnassou
• Malaka

Source: GCT