Feta with Malagouzia and Malagouzia-Assyrtiko whites ★ 4.3
Dry whites with Malagouzia alone or in the blend, all medium-bodied with high acidity. That acidity cuts the brine of feta and lets its slight peppery edge show.
Bottles to try:
The cheeses of Naoussa with the wines made beside them. Pairings marked as a local tradition are the ones a regional source names; the rest are our own picks, and say so.
Wine and cheese in Naoussa
Batzos with Full-bodied Naoussa PDO Xinomavro with firm tannin ★ 4.3
Qualigeo calls batzos perfect with red wines from its production area, which includes Imathia, and MEDEAT says the smoked version goes very well with reds. Its sourish, salty paste meets the high acidity and firm to high tannin of these Naoussa reds.
Bottles to try:
Feta with Dry Xinomavro rose ★ 4.2
Feta is salty and slightly acidic, sometimes slightly peppery, says the European Commission. A dry Xinomavro rose is light-bodied with low tannin, so nothing fights the brine, and its acidity keeps the pairing fresh.
Bottles to try:
Manouri with Dry white of Assyrtiko, Chardonnay or Sauvignon Blanc ★ 4.2
Qualigeo calls manouri perfect with white wine and its flavour rather delicate; English Wikipedia gives only about 0.8 percent salt. A dry, medium-bodied white with high acidity lifts it without weight.
Bottles to try:
Kasseri with Medium-bodied Naoussa PDO Xinomavro ★ 4.1
Qualigeo describes kasseri's flavour as tasty, lasting in the mouth and slightly salty. A medium-bodied Naoussa PDO Xinomavro with medium tannin has the grip for the firm paste without overwhelming it.
Bottles to try:
Manouri with Malagouzia and Malagouzia-Assyrtiko whites ★ 4.0
Qualigeo calls manouri perfect with white wine. The cheese is delicate and creamy with little salt, and these dry, medium-bodied whites with Malagouzia bring high acidity without heaviness.
Bottles to try:
Kefalograviera with Dry whites with high acidity ★ 4.0
Greek Wikipedia says kefalograviera, being on the salty side, looks for dry whites with good acidity. These dry, medium-bodied whites all have high acidity to meet its salt and strong aroma.
Bottles to try:
Feta with Off-dry blanc de noir of Xinomavro ★ 3.9
Red Xinomavro pressed into an off-dry white. The touch of sweetness gives salty feta something to lean against, the way sweet and salty work together.
Bottles to try:
Feta with Medium-bodied Naoussa PDO Xinomavro ★ 3.9
Qualigeo says feta is served with bread and olives, as well as with red wine. These medium-bodied Naoussa PDO Xinomavro reds carry only medium tannin, so the salty brine does not turn them harsh.
Bottles to try:
Manouri with Semi-sweet Xinomavro rose ★ 3.8
Manouri is mild and creamy with only about 0.8 percent salt, so it can take a little sweetness. A semi-sweet, light-bodied, low-tannin Xinomavro rose does not fight the soft paste.
Bottles to try:
Kefalograviera with Full-bodied Naoussa PDO Xinomavro with medium acidity ★ 3.8
Qualigeo serves the fresh cheese with red wine, and Greek Wikipedia points to the more acidic or robust reds, Xinomavro among them. These full-bodied Naoussa PDO Xinomavro reds have medium acidity and medium to high tannin.
Bottles to try:
Kefalograviera with Dry blanc de noir of Xinomavro ★ 3.8
VAENI's tour page lists Dogmatikos white, which it calls a dry wine from red grapes, among the three wines of its paid tasting, served with crackers and kefalograviera. Medium-bodied with medium acidity, it sits easily with a slightly salty cheese.
Bottles to try:
Wine & Cheese Pairings in Naoussa, FAQ
Is feta made around Naoussa?
Yes. The Greek 1994 application on eAmbrosia lists the prefectures of Macedonia whose milk may be used, and Imathia, the prefecture of Naoussa and Veria, is among them.
Is feta only made in Greece?
The name Feta is a protected designation of origin in the EU. The 2002 EU regulation says the area is mainland Greece and the department of Lesbos, and the milk must come from local ewes and goats.
What milk goes into feta?
Sheep milk, or a mix of sheep milk with no more than 30 percent goat milk, according to the Qualigeo product sheet for the PDO.
How long is feta aged?
At least two months. The European Commission describes a first phase of up to 15 days, then refrigerated ripening at 2 to 4 degrees C.
Is Kasseri made in Naoussa?
The PDO area includes the entire region of Central Macedonia, per the Official Journal notice of 12 January 2026, and the original specification already named Imathia, where Naoussa lies.
How long does Kasseri ripen?
At least three months, per the Official Journal summary of the specification.
What milk is Kasseri made from?
Mainly sheep milk, and the specification allows no more than 20 percent goat milk.
How is Manouri different from feta?
It is made from the whey left after feta, with milk or cream added, and it is much less salty than feta, says English Wikipedia, which gives about 0.8 percent salt.