Tiro-philia; all Greek (cheeses) to you …

tiro-philia

For all those considered as cheese lovers we prepared a list of selected  - for their quality and taste – Greek types of cheese and traditional recipes to include in our menu. They are all meant to tempt your taste buds !

Join us on a culinary trip to some of the most famous products of Greece.

Tirozouli

Tirozouli

is a tasty fresh cheese traditionally prepared at home and rarely found in markets. Here in AVLI we collect daily fresh sheep's milk coming from local farms and we produce our own fresh cheese. It is better consumed fresh or lightly mature.

 

Fresh, homemade ‘zestopihto’ cheese

Fresh, homemade ‘zestopihto’ cheese

A fresh homemade cheese with a traditional way of preparation. Made from fresh milk that we get from local breeders, which we pasteurize, coagulate and drain in a traditional homemade way. We offer it to you fresh and delicious to enjoy made as your grandmother in the village would!

 

Haloumi

Haloumi

Haloumi is traditional – made from the ancient times – cheese from Cyprus. It is made of fresh, full fat sheep’s or goat’s milk or a mixture coming from local animals.

Mint leaves are placed among the layers of cheese in the container giving a distinguish aroma to the final product.

There are two types of Haloumi cheese – fresh and matured. The first one is elastic and a little hard, slightly yellow, has salty flavour and the aromas of mint and fresh milk.
If allowed to mature, for at least forty days in a salty whey, it becomes harder. It has almost the taste of fresh cheese but more bitter and salty.

There is also a third kind with a similar flavour and taste to our fresh homemade ‘zestopihto’ cheese; soft, warm and fluffy.

Haloumi does not lose shape in high temperatures, so it usually gets fried, grilled or baked. It is enjoyed as is or as part of a meal or salad.

 

Talagani

Talagani

Talagani is coming from Messinia (south Greece), made of sheep’s and goat’s milk.

Due to its composition it retains its intense full flavor, its rich aromas and the subtle touches of mint that characterize it when grilled. What sets it apart though is that it is baked without melting, acquiring chewy texture without losing its shape. All these features make it extremely versatile in cooking where it can be used in many ways.

Enjoy in AVLI along with homemade, spicy tomato jam.

 

Manouri

Manouri

Manouri is a soft, fresh cheese made in central and western Greece. It is a kind of unsalted ‘Mizithra’ known since the Byzantine years. It is considered one of the best cheeses and is prepared by adding milk and cream to a rennet from sheep's or goat's milk or a mixture of both. It is found in a cylindrical shape and although soft it is firm enough to be cut into slices. It tastes similar to Feta but it is less salty and more creamy, with a slightly sour taste. It is traditionally used in pies or sweets as well as accompanied with honey.

 

 

Feta

Feta

Feta is the most famous cheese from Greece. It is produced in many areas of the country of sheep’s milk or mixed with goat’s milk, placed in square or triangular molds, inside barrels, or containers filled with brine.

It is a white, salty cheese with an intense, fresh taste. Served in slices – that is how it got its name – is consumed as is or accompanied with olive oil and oregano, tomato and olives thus it is a basic ingredient in a Greek salad!

 

 

Local Feta cheese from Selli village

Local Feta cheese from Selli village

Crete has a vivid tradition in cheese making and Feta made in Selli is one of the most significant. A soft cheese rich in aromas.

It is produced from fresh sheep’s and goat’s milk, collected daily by the farmers in the area of Rethimnon, in particular from Selli village.

It is matured for at least two months before reaching your dish and is well known for its tasty flavour, its nutritional value and its high quality.

It may accompany a lot of dishes and it is a perfect ingredient in snacks or salads.

 

 

 

Metsovone smoked cheese

Metsovone smoked cheese

Metsovone is a hard / semi-hard smoked cheese made from cow's milk or a mixture of it with sheep’s or goat’s. It has been made in Metsovo (mountainous region) for over 50 years now from local milk.

It is placed in cylindrical molds which in turn are placed in cold water to make the cheese more compact. Once dry, the maturation process begins for at least three months. In the final stage it is smoked for almost two days.

It has a firm texture and a slightly yellow finish. Rich taste, slightly salty and spicy with an aftertaste of dried fruits. It is delicious either consumed raw or baked.

 

 

 

 

Cretan Gruyere

Cretan Gruyere

Famous product derived from free range animals on Rethimno mountain slopes which are rich in aromatic plants and grass. Cretan gruyere is one of the three types of cheese in Crete of international scope, included in the ‘Protected Designation of Origin’ list.

It is made from goat's and sheep's milk. It has a light yellow color and scattered holes, and matures for at least three months.

How spicy or sweet a gruyere is depends on its maturity. The consistently excellent quality of 'Graviera' from Zaros village, matured for at least 6 months, that we use, is shown by its pleasant taste as well as the aroma of the pure milk. It perfectly matches with our wines, Cretan rusk and a good company!

 

 

 

 

 


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