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Anthotyros

Anthotyros is a traditional fresh cheese. There are Dry Anthotyros and Fresh Anthotyros. Anthotyros is made with milk and whey from sheep or goats, sometimes in combination. The ratio of milk to whey usually is 9-to-1. It is commonly a truncated cone, but when shipped in containers may be crumbled, as it is removed. It may be unpasturized, where law allows.

Milk is boiled at moderate temperature for ten minutes and then rennet and salt is added, while ruffling. The mix is left in large shallow tanks resulting in a part skim mixture. The following day, salt is added to the mix which is then poured into a basket with tulle and is left to drain. Salt is added every day for another three to four days. At this stage, the cheese is still fresh but less soft. If left to mature, thick salt is often added to cover the exterior.

The fresh variant is dry, white, soft or medium hardness, with a sweet, creamy taste, with no rind and no salt. It might be eaten for breakfast with honey and fruit, or in savory dishes with oil, tomato and wild herbs. The dry variant is hard, dry, white and salty; it can have a powerful smell similar to sherry. It might be eaten on spaghetti or salads.

Feta

Feta is a brined curd white cheese made in Greece from sheep's milk, or from a mixture of sheep and goat's milk. Similar brined white cheeses produced in Europe are often made partly or wholly of cow's milk, and they are also sometimes called feta. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. Feta is used as a table cheese, as well as in salads (e.g. the Greek salad) and pastries. Most notable is its use in the popular phyllo-based dishes spanakopita ("spinach pie") and tyropita ("cheese pie"), or served with some olive oil or olives and sprinkled with aromatic herbs such as oregano. It can also be served cooked or grilled, as part of a sandwich, in omelettes, or as a salty alternative to other cheeses in a variety of dishes.

High-quality feta should have a creamy texture when sampled, and aromas of ewe's milk, butter, and yoghurt. In the mouth it is tangy, slightly salty, and mildly sour, with a spicy finish that recalls pepper and ginger, as well as a hint of sweetness.

Formaela

Formaela is prepared mainly from sheep's or goat's milk, has a hard and cohesive shell and is a light yellow color, without holes. It has a particularly pungent taste, and is usually consumed grilled or fried. Its chemical composition is: maximum moisture content of 38%, a minimum fat content of 40%.

Graviera

Graviera, pronounced "ghrahv-YAIR-ah", is a cheese from Greece produced in various parts of Greece, the main of which are: Crete, Lesbos, Naxos and Amfilochia.

Graviera is Greece’s second most popular after feta. Made in wheels, the rind of the hard cheese is marked with the characteristic crisscross pattern of its draining cloth. There are various types of Graviera produced in Greece. Graviera of Crete is made from sheep’s milk and ripened for at least five months. It is slightly sweet, with a pleasant burnt caramel flavor.

Graviera is a very versatile cheese; it can be sliced and eaten, fried as 'saganaki' and eaten as a snack, grated and served over pasta dishes, baked in a casserole or used in salads (in cubes or shavings) .

Halloumi

Halloumi is a Cypriot semi-hard, unripened brined cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk.[ It has a high melting point and so can easily be fried or grilled. Halloumi is set with rennet and is unusual in that no acid or acid-producing bacterium is used in its preparation.

The cheese is white, with a distinctive layered texture, similar to mozzarella and has a salty flavour. It is stored in its natural juices with salt-water and can keep for up to a year if frozen below −18 °C (0 °F) and defrosted to +4 °C (39 °F) before sale. It must be garnished with mint, a practice based on the fact that halloumi keeps better and stays fresher and more flavoursome when wrapped with mint leaves. In accordance with this tradition, all packages of halloumi contain fragments of mint leaves on the surface of the cheese.

The cheese is often used in cooking and can be fried until brown without melting, owing to its higher-than-normal melting point. This makes it an excellent cheese for frying or grilling (like for saganaki) or fried and served with vegetables, or as an ingredient in salads. Cypriots like eating halloumi with watermelon in the warm months, and as halloumi and lountza, a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage.

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Goat Milk Benefits

1 Easier to Digest
- While the milk content of cow and goat milk is similar, the fat globules in goat milk are smaller, making it easier for your body to digest.
- Only about 2 percent of goats' milk is curd, compared to about 10 percent in cow milk.
- Goat milk is also lower in lactose, or milk sugars, than cow milk.

2 Fewer Allergenic Proteins and Causes less Inflammation
- Most individuals who are intolerant of cow milk actually lack the ability to digest the protein A1 casein.
- Cows milk contains more than 20 different allergens that can cause allergic reactions, including inflammation.
- Goats milk contains only A2 casein, making it, protein wise, the closest milk to human breast milk.
- One study suggest that goat milk, when used as the first protein after breastfeeding, is less allergic for babies than cow milk.

3 High in calcium and fatty acids but low in cholesterol
- Many consume cow milk for its calcium but goat milk is actually richer in this vital mineral, with about 33 percent DV vs 28 percent DV in cow milk.
- Goat milk has high levels medium-chain fatty acids - 30 to 25 percent vs. to 15-20 percent in cow milk.
- These fatty acids provide an energy boost that isn't stored as body fat, helps lower cholesterol and can even help treat conditions like coronary diseases and intestinal disorders.
-Goat milk helps created "good" cholesterol levels while reducing the bad ones - its healing properties are similar to olive oil.

4 Improves your skin
- The fatty acids and triglycerides found in goat milk have moisturizing qualities and keep skin soft.
- With high levels of vitamin A, it can improve your complexion, fight acne and improve overall skin health.
- The lactic acid found in goat milk helps rid your body of dead skin cells and brighten skin tone.
- Goat milk has a pH level similar to humans, so it's absorbed by the skin with less irritations and helps keep bacteria at bay.

5 High in calcium and fatty acids but low in cholesterol
- Nutrients like iron, calcium, magnesium and phosphorous were more easily digested and used by the body in goat milk than cow milk.
- Because of these minerals' bio-availability, goat milk may help treat nutritional deficiencies like anemia and bone demineralization.
- Its high levels of zinc and selenium also help prevent neurodegenerative diseases.