Greek PDO cheeses reflect expertise that is deeply rooted in the country's history and supported by a wide variety of terroirs. With the 2026 Cheese and Dairy Products Show approaching, this selection of designations offers professionals the opportunity to rediscover Greece's rich and unique cheese-making tradition, which is still under-represented on the British market.

Greece has one of the oldest cheese-making cultures in Europe, shaped by ancestral farming methods and the great diversity of its landscapes. Although the country is often associated with feta, it has several PDOs that illustrate the depth and richness of its dairy terroir. At the Cheese and Dairy Products Show, these cheeses highlight the traditional expertise that is still very much alive in the Greek industry.

 

Diverse terroirs that shape the Greek cheese identity

The identity of Greek PDO cheeses is largely based on the extensive farming of sheep and goats, which is widespread throughout the country. The mountains, dry plateaus and Mediterranean islands shape the quality of the milk, giving the cheeses their typical aromas, which are often herbaceous, salty or slightly acidic. It is within this diversity that the country's flagship PDO cheeses are found: Feta, Graviera, Kefalotyri, Kasseri and Manouri, each carrying a unique geographical and cultural heritage.

Morceau de Feta Grecque

Feta PDO: the Greek emblem recognised throughout the world

Feta PDO, protected since 2002, is the Greek cheese par excellence. Its white paste, crumbly and moist, combined with a lactic, salty and delicately tangy taste, is the result of a production process based exclusively on sheep's milk or a mixture of sheep's and goat's milk. Its maturation in brine, traditionally carried out in barrels or vats, gives it a unique aromatic personality. Widely available in restaurants and specialist retailers, it remains a must-have for professionals looking for versatile Mediterranean products.

Graviera PDO: the aromatic sweetness of the islands and mountains

Produced in several regions, notably Crete, Naxos and Epirus, Graviera is one of the most popular Greek cheeses. Its hard, uniform texture develops buttery and slightly sweet aromas, sometimes enriched with nutty notes depending on the terroir. It is distinguished by its ability to melt with finesse, making it a favourite choice for chefs and artisans working with Mediterranean cuisine or looking for cheeses with a strong regional identity.
Morceau de Graviera AOP emballé
Morceau de fromage crec posé sur une planche en bois sombre

Kefalotyri PDO: the strength of traditional flavour

Kefalotyri, one of the country's oldest cheeses, is characterised by its hard texture and powerful flavour, often with pronounced salty notes. Often used grated or fried, particularly in the preparation of saganaki, it embodies the traditional dimension of Greek gastronomy. Its assertive character attracts the attention of European affineurs looking for intense and distinctive profiles.

Kasseri PDO: a soft cheese with a unique profile

Part of the stretched-curd family, Kasseri is made from sheep's milk with a controlled proportion of goat's milk added. Its elastic texture and mild flavour, with a slight acidic finish, make it a particularly popular cheese in contemporary Greek cuisine. Its consistent production also appeals to professionals who want to offer Mediterranean products that are easy to use in shops or restaurants.
Kasar cheese
Morceaux de Mansouri AOP grecs émiettés

Manouri PDO: a mild and refined speciality

Made from feta whey enriched with cream, Manouri is distinguished by its fresh or semi-mature texture, which is very mild and subtly milky. With no acidity, it blends easily into pastries, sweet and savoury dishes and gourmet plates. Still relatively unknown in the UK, it represents an interesting opportunity for cheese shops looking to expand their range of unique Mediterranean products.

PDO cheeses that confirm the diversity of Greek cheese

Greek PDO cheeses reveal an ancestral heritage shaped by deeply rooted traditions. Their aromatic variety, strong regional identity and versatility in cooking are increasingly appealing to European professionals.

Find these five cheeses at all our exhibitors specialising in Greek cheese gastronomy. Among the Greek exhibitors present at the show in 2026 will be: ARVANITI Fromagerie and Lytras Dairy, at the next Cheese and Dairy Products Show, which will be held from 7 to 9 June 2026.

Continue your discovery of PDOs with Austria, Portugal, southern Italy and Spain.

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