Cheese Traditions of the Peloponnisos
The Peloponnisos, a region in southern Greece, is renowned for its rich cheesemaking traditions, which play a vital role in local cuisine and culture. The variety of cheeses produced here reflects the area’s diverse landscape and agricultural practices, with many cheeses crafted from the milk of local sheep and goats.
Feta is one of the most famous cheeses from the Peloponnisos. It is a brined white cheese made primarily from sheep’s milk or a mixture of sheep and goat milk. Known for its tangy flavor and crumbly texture, Feta is a staple in Greek salads, pastries, and various dishes, adding a distinct character to the region’s culinary offerings.
Another notable cheese is Graviera, a hard cheese with a slightly sweet and nutty flavor. It is often used in cooking, grated over pasta or enjoyed as part of a meze platter with olives and cured meats. The Peloponnisos is also home to specialties like Kasseri, a semi-hard cheese made from sheep’s milk, and Manouri, a creamy cheese typically served with honey or fruit for dessert.
Cheesemaking in the Peloponnisos is often a family tradition, with recipes passed down through generations. Many local farms open their doors to visitors, offering tastings and insights into the production process. The region’s lush pastures and traditional methods contribute to the unique flavors of its cheeses, making them an essential component of the rich culinary heritage of the Peloponnisos.
