Embark on a culinary journey through the Mediterranean with a selection of 17 delightful cheeses. These cheeses are not only rich in flavor but also versatile, offering a myriad of ways to enhance everyday dishes. From creamy to tangy, each cheese has its own unique personality, ready to elevate your culinary creations.
1. Feta (Greece)
Renowned for its crumbly texture and tangy flavor, this classic Greek cheese is typically made from sheep’s milk or a mixture with goat’s milk, offering a salty and slightly lemony taste. It’s a great addition to salads, providing an authentic Mediterranean touch, or can be melted into a savory pie for extra depth.
Grilled with olive oil and herbs, it transforms into a sumptuous appetizer, perfect for summer gatherings. Its versatility allows it to seamlessly blend into pasta dishes, creating a creamy contrast to fresh vegetables. Embrace this bold cheese to elevate your meals with a Mediterranean flair.
2. Labneh (Middle East)
A creamy staple in the Middle East, Labneh is yogurt strained to achieve a thick, spreadable texture with a mild tang that balances creaminess and acidity.
Drizzled with olive oil and sprinkled with za’atar, it pairs wonderfully with warm pita. As a substitute for cream cheese, Labneh adds a Mediterranean twist to sandwiches. It also serves as a base for dips or a flavorful topping.
Beyond savory dishes, Labneh shines in desserts when sweetened and layered with fruits and nuts. Its versatility makes it a refreshing and unique addition to any table.
3. Halloumi (Cyprus)
Originating from Cyprus, Halloumi is known for its firm texture and high melting point. Made from a blend of sheep and goat’s milk, this semi-hard cheese is ideal for grilling or frying, maintaining its shape and delivering a satisfying bite.
When cooked, its mildly salty flavor transforms into a rich, golden delight, making it a favorite in vegetarian meals.
Halloumi skewers paired with fresh vegetables or used as a burger substitute offer a delicious meatless option. Its distinct texture also enhances salads and flatbreads, bringing a Cypriot touch to everyday dishes.
4. Kashkaval (the Balkans)
Kashkaval, a beloved cheese across the Balkans, is known for its semi-hard consistency and nutty flavor. Made from cow’s or sheep’s milk, it is a versatile addition to both traditional and modern dishes.
Melt it over casseroles or pizza for a robust taste, or enjoy it sliced with fruit and nuts for a simple snack.
Its rich taste and smooth texture make it a favorite in cheese platters. In sandwiches, Kashkaval adds depth and a creamy finish, enhancing the overall flavor profile. Discover this Balkan delight to elevate everyday cuisine.
5. Tzfatit (Israel)
Hailing from the ancient city of Tsfat in Israel, Tzfatit (or Safed cheese) is a semi-soft cheese made from sheep’s milk, celebrated for its mild and creamy flavor.
Often enjoyed fresh, Tzfatit adds a smooth creaminess to salads and sandwiches, making it a versatile ingredient. It’s especially delightful when paired with fresh produce like cucumbers and tomatoes, embodying the essence of Israeli cuisine.
For a twist on tradition, bake Tzfatit with herbs until it melts, creating a warm and flavorful appetizer. Each bite of this cheese combines the rich taste of tradition with a touch of innovation.
6. Manouri (Greece)
A fresh Greek cheese, Manouri is a byproduct of feta production, lending it a creamy texture and mild flavor. Often made from sheep’s or goat’s milk, Manouri is less tangy than feta, with a subtle sweetness.
Its velvety texture makes it perfect for desserts or as a snack with honey and nuts.
Pair it with fruits like figs or apricots for a delightful contrast. In savory dishes, Manouri can be crumbled over salads or grilled to enhance its rich taste. Experience the soft elegance of Manouri to enrich your Mediterranean table.
7. Ricotta salata (Italy)
A distinctive Italian cheese, Ricotta Salata is a pressed and salted variation of ricotta, known for its firm texture and bold, salty flavor. It makes an excellent addition to salads and pasta dishes, adding a savory depth.
Sprinkle it on pizza for an extra burst of flavor or pair it with fresh fruits for a delightful contrast. It also works beautifully in savory tarts or as a seasoning for grilled vegetables. With its versatility and bold flavor, Ricotta Salata brings a touch of Southern Italy to your meals, transforming even the simplest dishes into something special.
8. Nabulsi (Palestine, Jordan)
Originating from Palestine and Jordan, Nabulsi cheese is a traditional delight made from sheep’s milk and infused with mahlab and nigella seeds. Known for its firm texture and salty flavor, it’s a versatile ingredient in Middle Eastern cuisine.
This cheese is often fried or baked into pastries, where it retains its shape and develops a crispy exterior. It also shines in salads or as a simple snack paired with olives.
The aromatic seeds and unique flavor profile make Nabulsi a cherished addition to a variety of dishes, perfect for exploring Middle Eastern culinary traditions.
9. Balkan white cheese (the Balkans)
A staple in Southeast Europe, Balkan white cheese offers a creamy texture and tangy flavor. Often made from cow’s or sheep’s milk, this cheese is reminiscent of feta but with its own distinct character.
Perfect for crumbling over salads or enjoying with fresh bread, it brings a Mediterranean touch to meals.
Incorporate it into baked dishes or enjoy it grilled for a unique texture. Its versatile nature allows it to blend seamlessly into various recipes, offering both familiarity and novelty in a single bite. Savor this cheese for a taste of tradition.
10. Ġbejna (Malta)
A traditional Maltese cheese, Ġbejna is crafted from sheep’s milk and comes in various forms: fresh, dried, or peppered. Its texture can range from soft to crumbly, with a subtle, milky flavor in its fresh form.
Dried Ġbejna develops a stronger taste, making it a favorite in local dishes. Serve it with olives and sun-dried tomatoes for an antipasto platter or crumble over salads for added texture.
This cheese encapsulates the essence of Maltese cuisine, offering a flavorful introduction to the island’s culinary traditions.
11. Cancoillotte (Algeria)
Originally from France, Cancoillotte has become a beloved cheese in Algeria, known for its smooth, runny texture and mild, tangy flavor. Made from metton cheese, it’s often served hot, poured over boiled potatoes or bread.
Its unique consistency makes it perfect for fondue-style dishes or as a topping for grilled meats and vegetables.
Incorporate Cancoillotte into your culinary repertoire for a creamy, adaptable cheese that brings warmth and richness to meals. Experience its delicate taste, which complements a variety of traditional and modern dishes.
12. Jben (Morocco)
A traditional Moroccan cheese, Jben is celebrated for its soft texture and mild, creamy flavor. Typically made from goat’s or cow’s milk, it is a staple of Moroccan breakfasts.
Spread Jben on bread, paired with olives or honey, for a delightful morning treat. Its gentle flavor also complements spicy tagines, balancing their richness.
Incorporate this cheese into salads or use it as a filling for pastries. With its versatile nature and subtle taste, Jben seamlessly enhances a variety of dishes, offering a delicious taste of Morocco’s culinary heritage.
13. Azeitão (Portugal)
A creamy cheese from Portugal, Azeitão is made from sheep’s milk and is celebrated for its rich, buttery texture and tangy finish. The soft, almost spoonable center offers a luxurious treat.
It pairs beautifully with crusty bread and wine, creating an indulgent experience, or it can add depth to baked dishes.
The unique preparation using thistle rennet enhances its complex flavor, making it a perfect addition to both simple and sophisticated recipes. Bring this Portuguese delicacy into your kitchen for an authentic taste of tradition and craftsmanship.
14. Manchego (Spain)
A distinguished cheese from Spain, this variety is made from the milk of Manchega sheep. Its firm texture and distinct nutty flavor are complemented by a mild sweetness that intensifies with age.
It pairs wonderfully with quince paste for a classic combination or can be enjoyed on its own.
Perfect for tapas, it also melts beautifully in sandwiches and baked dishes. Its versatility and unique flavor make it a staple in Spanish cuisine, offering a hearty taste of Spain with every bite.
15. Banon (France)
A soft cheese from the Provence region of France, Banon is wrapped in chestnut leaves, which infuse it with a distinctive, earthy aroma. Made from goat’s milk, this cheese is known for its delicate texture and mild, tangy flavor.
Perfect with crusty bread or as part of a cheese board alongside fruits and nuts.
The chestnut leaves not only preserve the cheese but also add a subtle, nutty essence. Banon is a true reflection of French traditional cheese-making, providing a taste experience that balances rustic charm with refinement.
16. Caciocavallo (Italy)
Known for its distinctive teardrop shape, Caciocavallo is an Italian cheese made from cow’s milk. Its semi-hard texture and sharp, spicy flavor deepen with age, offering a bold taste that defines its character.
Slice it for sandwiches or use it as a flavorful topping on pizzas and pastas.
With its firm texture and robust flavor, Caciocavallo is a versatile cheese perfect for both cooking and snacking. Its traditional crafting method and strong flavor embody the rich heritage of Italian cheese-making.
17. Pecorino Romano (Italy)
Pecorino Romano, a celebrated Italian cheese, is crafted from sheep’s milk and is known for its hard texture and salty, tangy flavor.
Often grated over pasta dishes, it adds a robust, savory element that enhances various Italian recipes. Its sharpness makes it an ideal choice for seasoning, blending beautifully with tomato-based sauces.
Pecorino Romano also pairs well with honey or pears for a sweet-salty combination. This cheese exemplifies Italian culinary tradition, offering a flavorful addition to both classic and contemporary dishes.
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