Ep 8. Episode 108: Greek Mountain Cheeses

In Episode 108 of My Greek Table, host Diane Kochilas explores the world of Greek mountain cheeses. She begins her journey in the beautiful region of Epirus, where she visits a family-run cheese factory that has been crafting cheeses for generations. Diane learns about the unique production methods used to create the region's famous feta and how the rugged terrain and feeding patterns of the goats and sheep contribute to the cheese's flavor.

Next, Diane travels to the mountains of Crete to discover the island's ricotta-like cheese, anthotyros. She meets with some of the locals who use traditional techniques to produce this delicious cheese and learns about its versatility in both sweet and savory dishes.

Moving on to the island of Naxos, Diane visits a dairy that specializes in hard cheeses such as graviera and kefalotyri. She learns about the aging process and how the flavors develop over time, and even gets to sample some of the aged cheeses with a glass of local wine.

Finally, Diane heads to Thessaly to discover the unique taste of smoked Metsovone cheese. She meets with a family that has been making this distinctive cheese for generations and learns about the history and traditions behind it.

Throughout the episode, Diane also shares some of her favorite recipes that showcase the different mountain cheeses she discovers, from a savory pie filled with anthotyros to a delicious cocktail that features smoked Metsovone.

Join Diane Kochilas on this fascinating exploration of Greek mountain cheeses and discover the traditions, flavors, and stories behind these beloved culinary treasures.