Greek Cheese

Ivy on Νοεμβρίου 5th, 2007

Ravioles is a Cypriot pasta dish, similar to ravioli, having its roots probably from the Venetian times.  In Cyprus this pasta dish is filled with aged halloumi and the pasta is cooked in chicken broth. A few days ago my son came back from Crete and some friends from Crete, Sophia and her family, from […]

Share

Continue reading about Ravioles or Raviolia (Cheese Ravioli, as made in Cyprus)

Ivy on Νοεμβρίου 3rd, 2007

Bourekia is  a pastry made with a thin flaky  phyllo, and are filled with anari which is the name for anthotyro in Cyprus.   Anari is similar to anthotyro or myzithra and is a white soft whey cheese  which is produced when making halloumi or kefalotyri.  (You may find out more about these cheeses here). […]

Share

Continue reading about Bourekia me Freskia Anari – Pastries with Fresh Anari Cheese

Ivy on Νοεμβρίου 3rd, 2007

Greek salad, which in Greek is called Horiatiki salad and means village or peasant salad is a  common component of a Greek meal.  In Cyprus the salad has more ingredients such as fresh coriander, which is not available in Greece, lettuce and rocket plus of course the other usual ingredients. Greek salad is always on […]

Share

Continue reading about Horiatiki Salata (Cypriot and Greek village salads)

Ivy on Νοεμβρίου 2nd, 2007

Feta is the most famous Greek cheese and well known around the world.  It is a white semi-soft to Soft cheese, ripened and kept in brine for at least two months.  Feta is manufactured from pure ewe’s milk or a mixture with goat milk. It is consumed as table cheese, perfect for pies, in casseroles, […]

Share

Continue reading about Feta

Ivy on Νοεμβρίου 2nd, 2007

Katiki  is a soft cream cheese made from goat and/or goat and ewe milk and salt (1%),  with a low fat content (10 -14%). It is named Katiki Domokou, from the region where it is manufactured.  Domokos,  is a Department  of Fthiotida, Central Greece. This type of soft cheese is eaten as a starter, in salads, in […]

Share

Continue reading about Katiki Domokou

Ivy on Νοεμβρίου 2nd, 2007

Xynomyzithra is a cheese indigenous to Chania, Crete. It is a low fat cheese, similar to soft myzithra and anthotyro in texture. It is made from sheep’s and/or goat milk but I do not know if anything else is added to it. I only know that it is left 24 hours at room temperature and […]

Share

Continue reading about Xynomyzithra

Ivy on Νοεμβρίου 2nd, 2007

Anthotyros (from the words anthos meaning flower and tyros meaning cheese),  myzithra or anari, which is the Cypriot equivalent, are traditional cheeses which are manufactured from ewe’s milk – and/or goat-milk whey.  After making hard cheeses such as kefalotyri, graviera, halloumi etc., goat or sheep’s milk is added respectively to the whey and these cheeses […]

Share

Continue reading about Anthotyros (Myzithra) or Anari and Manouri

Ivy on Νοεμβρίου 2nd, 2007

Kataifi is a pastry made with a special form of shredded phyllo dough which looks like angel hair pasta but it is soft and can be handled and it does not crumble.   Kataifi is usually used for making sweets which are filled with nuts and cinnamon and then bathed in a syrup.  There are […]

Share

Continue reading about Tyropita with kataifi, feta and four cheeses

Ivy on Νοεμβρίου 2nd, 2007

Spanakopita (Greek «σπανάκι + πίτα», spinach + pie) is a Greek pastry with a filling of spinach, feta cheese (sometimes in combination with anthotyro, which is a soft white cheese similar to ricotta), onions or green onions, egg, and seasoning. The filling is wrapped in layers of phyllo pastry with butter and/or olive oil, either […]

Share

Continue reading about Spanakopita

Ivy on Νοεμβρίου 2nd, 2007

Graviera is one of the most popular cheeses in Greece. It is a hard cheese wtih a light yellow color, and has a slightly sweet and nutty taste. The Cretan version (there is also a graviera made in Naxos) is made with sheep milk, or sheep milk with a small amount of goat milk. There […]

Share

Continue reading about Graviera

Get Adobe Flash player

© 2007 - 2014 - All Rights Reserved. All recipes, text and photographs on this site are the original creations and property of the author. Do not post or publish anything from this site without full credit and a direct link to the original post. E-mail me using the contact page with any requests or questions.