Greek Cuisine

ingredients

Feta

Feta is traditionally made from sheep's or goat's milk and now cow's milk varieties are also available. The cheese is salted and cured in a brine solution.

Haloumi

Haloumi is a cheese from Cyprus. Usually fried before eating, but it can be eaten raw and is popular as a salad with watermelon.

Kasseri

Kasseri is a mild soft cheese used in saganaki recipes.

Kefalograviera

Kefalogravierais is a hard, salty cheese.

Kefalotyri

Kefalotyri is a Greek version of the cheese pecorino.

Piperati

Piperati is a barrel-aged piquant cheese with a creamy flavour. Used for Greek salad and is of a higher quality than other fetas

Filo Pastry

Filo Pastry is tissue thin sheets of pastry which need to be brushed with oil or melted butter before cooking. Used in many ways to wrap or roll fillings which can be either sweet or savoury.

Masticha

Masticha is unique to Greece. Masticha is the sap produced by trees which grow only on the island of Chios. It is used in the making of ice cream, sweets, chewing gum and liqueur and also has medicinal and pharmaceutical properties. It has an earthy musk vanilla flavour.

Kalamata Olives

Kalamata olives include small, mammoth, colossal and super colossal.

Throumbes olives

Throumbes olives from the island of Thasos are sun-dried olives with a raisin like flavour.

Tsakistes olives

Tsakistes olives are cracked green olives.

Olive Oil

There is a very strong connection between Greeks and olive oil. It is the main oil used both for cooking and for dressings on salads and dips. Olive oil also has a religious connection as it is used in the christening ceremony.