A guide to cheese experiences in Nemea.

Cheese Experiences in Nemea

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Cheese Experiences in Nemea, FAQ

Is feta from the Peloponnese real PDO feta?

Yes. The Greek application filed with the EU register lists Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and the Lesbos prefecture as the production area.

How long is feta aged?

The Greek application says ripening continues until a total period of not less than 2 months is completed, in brine.

Which milk goes into feta?

Sheep milk, or sheep milk mixed with goat milk, with the goat milk not exceeding 30 percent of the milk's net weight, according to the Greek application.

When was feta first protected?

Regulation 1829/2002 says Greece protected the production area in 1988. A ministerial decision of 11 January 1994 recognised the PDO, and the EU registration in force dates from 2002.

Is graviera protected?

Only three versions are, from Crete, Naxos and Agrafa, according to English Wikipedia. A graviera from Corinthia is sold under the plain name with no PDO.

How is graviera eaten?

Stymfalia sells it as a table cheese. English Wikipedia adds sliced, fried as saganaki, grated over pasta, in casseroles or in salads.

How is kefalotyri different from kefalograviera?

English Wikipedia says kefalograviera is a similar cheese sometimes sold outside Greece and Cyprus as kefalotyri. Kefalograviera has been an EU PDO since 1996; kefalotyri is not a protected name.

How is kefalotyri used?

Katsouli suggests it on a cheese platter, grated over pasta or salads, or fried as saganaki.

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