Ksinomyzithra of Crete is ‘sour’ myzithra, a soft curd and whey cheese with a slightly sour, ‘peppery’ taste. White with a dry, grainy texture, it is without shape, holes or crust and is the main cheese used in many of the island’s savory pita pies. It is a Protected Designation of Origin product made on Crete.
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Eliopsomo (Olive bread ) from Pelion
The olive bread of Pelion is a type of bread with olives (without the pit) mixed in the dough giving the strong aroma and flavor of oil to the light brown loaves.
Olive bread is made with soft flour, yeast, ferment, water and olives. The olive bread of Pelion is the traditional bread of the villages of Mt. Pelion and is generally baked before other varieties of bread. Today it is mainly a ‘tourist’ product prepared in “traditional” bakeries in many villages of Pelion.
It is served warm when the aroma of oil is particularly strong.
Galotyri cheese from Epirus & Thessaly PDO
Galotyri is a soft, creamy ‘milk cheese’ which is spreadable and usually served with a spoon. It is a traditional shepherd’s cheese with a grainy texture in a thick mass without crust. The cheese, with a slightly sour, pleasant taste and aroma requires three months to mature. It is a Protected Designation of Origin product and made in the regions of Epirus and Thessaly with sheep or goat’s milk or a mixture of both.
Oranges from Arta PDO
The oranges of Arta in Epirus (northwestern Greece) are especially juicy and flavorful. The area is known for its excellent citrus fruit and climatic conditions allow harvesting throughout the year. The oranges ripen around the end of December and can be kept robust until summer. Cultivation of the Arta Oranges began in the 19th century and today they are mainly used for juice production. The Latin name is citeus aurantium.
Metsovone cheese from Epirus – PDO
Metsovone of Epirus is a hard, smoked cheese and a fine table cheese although also delicious for grilling. Medium hard to hard cheese, yellowish in color, solid and with small holes. It has a slightly salty, spicy taste and pleasant aroma. Formed in large sausage-shaped molds, it is left to ripen for five months. It is a Protected Designation of Origin product and is made in etsovo (Epirus) from sheep’s milk, cow or goat’s milk or blend of the three.
Gruyere from Agrafa PDO
Gruyere Agrafa is a hard, pale yellow cheese with a solid elastic texture, many irregular holes and sometimes cracks. It has a mild buttery flavor and the aroma of milk proteins-prop ionic fermentation. The cheese is aged four months in drum-like molds. It is a Protected Designation of Origin product and made in the area of Agrafa, specifically in Karditsa and Evrytania with sheep’s milk or with a mixture of sheep and goat’s milk (not to exceed 30%).
Anevato cheese from Grevena PDO
Anevato Grevena is a soft, white, pungent cheese and among the most ancient in Greece. With a grainy texture and fresh, slightly salty, sour taste and aroma, it is without shape, crust or holes. It is a spreadable table cheese, served with a spoon and often used in the pita pies of Macedonia. A Protected Destination of Origin product, the cheese is made in Grevena and in Voio, Kozani. Anevato is made from sheep’s or goat milk or with a mixture of both.
Manouri cheese from Thessaly & Macedonia PDO
Manouri is a fresh, semi- soft cheese, which is solid and cylindrically- shaped without crust or holes. White in color, with a rich and creamy flavor and slightly milkly sweet taste, it is ideal for toasts, sandwiches and crepe fillings. It is a Protected Designation of Origin product and made in Thessaly, as well as Central and Western Macedonia. Manouri is a characteristic type of thick myzithra cheese produced by heating sheep or goat whey, or a blend, and then adding sheep or goat’s milk or richer cream.
Batzos cheese PDO
Batzos cheese, a traditional shepherd’s cheese, is a semi-hard or hard white brine cheese in square pieces with holes. It has a pleasantly sour, slightly spicy and very salty taste and aged in brine for at least six months. It is a Protected Designation of Origin product and made in Central and Western Macedonia and Thessaly with sheep’s milk (slightly skimmed), goat’s milk or a mixture of both. It is best pan-fried in a little oil as a delicious side dish.
Louza from Mykonos
The lountza of Mykonos is known as one of the best Greek cured meats. With its ruby red color and flavorful taste, there are variations of the gourmet meat on the nearby islands of Syros, Andros and Tinos (or the similar ‘apohti’ from Santorini). The cured pork tenderloin of the Cycladic Islands, especially Mykonos, is considered the ideal delicacy to accompany a glass of robust red wine.
Gruyere from Naxos PDO
Gruyere of Naxos is a hard, yellow-white cheese with a solid elastic texture. Traditionally made from cow’s milk, the breed of cows was introduced to the island in the 16th century by the Venetians. The cheese has the full flavor of butter and milk proteins, with the aromas of propionic fermentation (walnut and almond). Cylindrically shaped with a thin, dry skin, the cheese is covered by microbial development which contributes to its maturing. Gruyere of Naxos is salted with brine, not dry salt. It is a Protected Designation of Origin product made on Naxos with cow’s milk or a mixture of sheep and goat’s milk (not to exceed 20%).
Strawberries from Florina
The strawberries of Florina are a small, aromatic fruit which is particularly sensitive to transport and preservation because of size. The varieties include Tiega, Gorello, Tuft, Toro and some old Greek varieties. The Greek word for strawberry “fraoula” comes from the Italian “fragola” which means aroma. The Greek name “chamokeraso” is mentioned in Dioscorides as “chamekerasos”. The native strawberry (fragaria vesca) is self sown in Greece and produces small fragrant fruit.
Peaches from Naousa
he peaches of Naoussa are high quality fruits with special characteristics due to the micro climate of Vermio, the soil, water and the method of cultivating the peach tree.
The peaches have a bright colour with a particular taste-aroma. They are medium to large in size and are suitable for transport. The quality of this exceptional fruit established the ongoing demand of Greek peaches both in local and international markets. Varieties incude Maygrest, Springrest, June Gold, Dixired, Readhaven, Maria Bianca, Sunglaud, Flavor Crest, Loring, Elegand Lady J.H. Hale, Dew Hale, OpsimoNaousas.
Cultivation of the peach tree in Naoussa is long established beginning in 1927,with the Elberta Peach as the first variety.
Apples from Florina
The apples of Florina are well known for their taste and aroma The altitude of the orchards (600-750m and the region’s soil and climate conditions (low temperatures, humidity, sandy loam acidic soil etc) create ideal conditions for cultivating exceptional fruit. The texture, flavor and aroma are preserved for long periods. Varieties include the Golden, Red Delicious, Starkin and Imberial.
The apples of Florina are mostly served as a table fruit.
Apples from Rodochori
The apples of Rodochori are especially characteristic with an oblong shape, deep red color, medium – large size, taste and particularly delicate aroma. They are firm and can be stored for long periods. The apple varieties of Rodochori include Red-Delicious, Golden Delicious, Jona-Gold and Ojar-Gold. A traditional farming area, the first apple orchards were planted in the early 50s (1952) with the Befort (Pella) as the basic variety and, simultaneously, other varieties were also planted creating productive orchards. The apples of Rodochori are mostly served as a table fruit.
Cherries from Rodochori PDO
The delicious cherries of Rodochori are characterized by the consistent, high quality of the fruit. Varieties incude Tragana Edessas, buarreauburlat, Bigar Harry, van, TraganaKomotinis. The fruit is medium to large in size with a deep red skin and flesh. They are also juicy with favorable characteristics for preservation and transport.
The cherries of Rodochori” are ideal as a table fruit, in confectionary sweets, marmalades and fruit preserves.
Honey from Crete
Cretan Honey is premium thyme honey and takes its particular name from the plant of origin; for example “pefkomelo” (honey from pines),The honey, with the most viscosity of all Greek varieties, has a strong taste and dark golden color is without any impurities (pure honey). Extraction is done using the classic method of centrifugation. The honey of Akrotiri,Chania is known since the 19th century.
Pistachio from Aegina PDO
Cultivation of the pistachio tree began on the island of Aegina in the late 19th century and soon spread to Attica and eventually throughout Greece. The flavorful pistachios of Aegina come from the combination of ideal soil composition, the dry climate and proximity to sea waters. The pistachio of Aegina is internationally acclaimed for its excellent flavor and in demand in many European countries. A high-quality product, these delicious pistachios create tempting toppings, such as for yoghurt and add a distinct flavor to many dishes, desserts and cuisines. The Pistachio of Aegina is a Protected Designation of Origin product since 1977.
Paxa from Chios (a kind of Dakos rusk)
Paxa of Chios is an oblong rusk with a distinctive mastic aroma. It is dark yellow in color due to the barley flour. The island’s famous mastic is added to a blend of barley and wheat flour, which is double-baked to produce the traditional rusks.
During the summer months, the rusk replaces bread at the table and is a tasty accompaniment to coffee.
Ladotyri cheese from Mytilini PDO
Mytilene is a large island noted for its excellent olive oil and production of sheep milk. The island has a tradition for exceptional ladotryi (oil cheese); a special cheese preserved in oil. The ladotyri of Mytilene is a hard cheese, white to yellow-white in color with small holes. It has a strong salty taste (it is rubbed in sea salt) and pleasant aroma. Formed in cylindrical moulds, it has a hard and dry skin.
It is a Protected Designation of Origin product made on the island of Lesbos/Mytilene with sheep’s milk or with a blend of goat’s milk (not to exceed 30%). The ladotyri of Mytilene is a quality table cheese and delicious ingredient in many of the island’s recipes.