Taste Atlas published its list of the best hard cheeses in the world and, as expected, the Greek ones were also on the list.
Greek cuisine ranked second-best in the world
The culinary guide often shares its lists of the best dishes in the world, with Greek cuisine and traditional foods, sweets, and drinks ranking quite high. In fact, Greek cuisine in general was “crowned” the second-best in the world just behind the Italian.
Nine Greek cheeses represent Greece, appearing in the list of the fifty best hard cheeses in the world. Ranked as the best of hard cheeses is the Italian Parmigiano Reggiano. Naxos graviera and Cretan graviera rank second and third, respectively.
A little further down, kefalograviera ranks seventh, while San Michalis from Syros is eighth, Agrafon graviera is ninth, kefalotiri is thirteenth, metsovone is fourteenth, and ladotyri of Mytilene is seventeenth.
Melichloro from Lemnos and Mykonos sour cheese rank 43rd and 64th, respectively, among the world’s best hard cheeses.
Naxos Graviera and Cretan Graviera: Greek favorites
Naxos Graviera has been produced on the island of Naxos in the Cyclades for over a century. It is made from pasteurized cow’s milk or from a mixture of sheep’s milk and up to 20 percent goat’s milk. It is a hard table cheese with a mild taste and light aroma.
Cretan Graviera: This cheese has a long history. It is produced using traditional methods and matured in facilities in the prefectures of Chania, Rethymno, Heraklion, and Lasithi on the island of Crete.
Cretan Graviera is traditionally made from sheep’s milk or from a mixture of sheep’s milk and up to 20 percent goat’s milk. The goats and sheep roam freely in the island’s green pastures, and their diet, based on local plants, gives their milk, and hence the cheese, a distinctive flavor.
This cheese matures for three to five months before it makes it to grocery stores. It is the most popular Greek cheese just after feta and readily available outside of Greece, as well.
History of cheese in Greek cuisine
For Greeks, cheese is a key part of their diet, whereas other Europeans traditionally serve cheese after the main course.
In the Odyssey, Homer describes in detail the shepherd and cheesemaker Polyphemus and details the cheeses that matured in his cave. Homer mentions that prior to the heroes of the war going into battle, they consumed the famous kykeonas, a drink made of a blend of wine, flour, grated cheese, and herbs such as mint and fennel. Aristotle and Dioscorides provided the first recipes for cheese production.
During the Byzantine Empire, cheese-making became widespread in Greece. The few testimonies we have speak of the Vlach cheese, mizithra. The lower social classes consumed cheese frequently, often paired with cooked vegetables. Numerous accounts from European travelers and Arabic texts highlight Crete as a significant cheese producer. The most significant cheese-producing region was Chania, nicknamed “Cheesepolis.”
Greece is the leading country in cheese consumption on the world map, with an average of 30 kilograms (68 pounds) consumed per inhabitant per year. This is a significant difference compared to the French, who likewise eat quite a lot of cheese, namely about 26 kilograms (57 pounds) per year. The Japanese consume very little cheese on an annual basis with only about 2.7 kilograms (5.9 pounds) per person.
