Selection Of Greek Cheeses Recipe

Bring cheeses to serving temperature

Remove all cheeses from the refrigerator 20–30 minutes before serving so their flavors and textures open up. Keep cheeses wrapped lightly in their original paper or on a plate covered with a cloth while they come to temperature.

Prepare portions

Feta: cut the block into 4–6 thick slices or large irregular cubes and arrange on one side of the serving plate. Mizithra: spoon or scoop into a small quenelle or mound (use two spoons to shape) and place in a shallow bowl or on the platter. Graviera: cut into thin wedges (like small triangles) about 6–8 mm thick and fan them. Kasseri: slice into moderate-length strips or small rectangles and arrange in a small pile.

Arrange accompaniments

Place the small bowl or spoon with the sour cherry spoon sweet on the platter near the mizithra and feta so guests can take a little with each bite. Scatter the toasted walnuts in a small pile or sprinkle them lightly over the mizithra and kasseri as desired.

Season & finish

Drizzle the extra-virgin olive oil sparingly over the graviera and kasseri (about half the oil), and a small drop over the mizithra if you like. Sprinkle the dried oregano and freshly ground black pepper over the feta and graviera. Add the chopped parsley across the platter for color and freshness.

Optional lemon

Serve the lemon wedges on the side for guests who prefer a bright acidic squeeze on the kasseri or graviera.

Serve with bread/crackers

Place the crusty bread or water crackers on the side of the platter or in a separate basket so guests can take bread, add a smear of mizithra or a piece of cheese, and top with a little sour cherry spoon sweet and a walnut if desired.

For 2 persons use the full quantities above; to serve 4, increase cheeses proportionally (approximately double each cheese quantity) or offer the same selection with slightly smaller portions per person. Ensure small serving spoons or cheese knives are provided so guests can portion the spoon sweet and cut or spread cheeses easily.

Label each cheese discreetly (small cards) if serving to guests unfamiliar with Greek cheeses. Encourage trying contrasts: salty feta with sweet sour cherry, creamy mizithra with walnuts, and grilled/aged graviera or kasseri plain or with a squeeze of lemon.