Greek cheese - crossword puzzle clues and answers are available.

It's cheese!If you are a cheese lover, visiting a new country is a great way to get your cheese going.You will be surprised to know that Greek cheese includes more than just Feta.You should try the Greek cheese on your next trip to Greece.

Feta is the most famous Greek cheese.Feta cheese is aged for several weeks before being stored in barrels of brine for at least two months before it is cut and sold.It needs to be stored in brine or a salty milk solution to ensure proper hydration.Feta is a popular table cheese and is used in many dishes.

The second most popular cheese in Greece is graviera, a wheel-shaped cheese made from a blend of cow’s, goat's and sheeps milk.It is produced in several regions across the nation, with each area having its own characteristics.For example, graviera from Crete is made from sheep's milk, it matures for at least five months, and has a slightly sweet flavour.Grated cheese can be used in salads or baked dishes.

Metsovone is a semi-hard smoked cheese that is not well-known outside of Greece.Metsovone can be made from cow's milk or a blend of cow and sheep or goat milk.Metsovone is an excellent table cheese and is perfect for grilling.If you visit Metsovo, you should try grilled slices of metsovone with cayenne pepper on top.It was delicious.

Kasseri is a semi-hard cheese made from sheep's milk.Unpasteurized milk is required to get the correct texture for this pale-yellow cheese.It is a table cheese used for sandwiches.

Another lesser-known Greek cheese is miathra.This cheese is made from either sheep's milk or a mixture of both.It can be eaten as a dessert with honey or in salads and pastries.Salt-dried cheese can be aged and hung in cloth bags.It gets harder as it ages.It's perfect for grating over pasta.

Anthotiro can be fresh or dried.Anthotiro, which literally means flower cheese, has been produced for hundreds of years.The fresh variant has a sweet, creamy taste with no rind and no salt.It can be eaten for breakfast with honey and fruit, or as a dish with oil, tomato, and wild herbs.The dry variation can be eaten as a topping on pasta or in salads.