Greek Cheese from Halkidiki
In central and South Halkidiki local cheese is produced. This traditional cheese is made from goatish milk, which has an increased content of protein. Local cheese is mostly produced in Holomontas mountain, Agia Paraskevi and Paliouri villages, as there are some cattle-breeding units.
- Goat cheese is lower in lactose and has smaller fat globules, things that make it more digestible and suitable for those that have lactose intolerance.
- It is also relatively low in calories, fat and cholesterol and low in sodium. This is beneficial because excess sodium intake can lead to increased blood pressure and cardiovascular disease.
- Goat cheese is rich in vitamins and minerals, like vitamin D, K, vitamins B, like thiamine, niasine, riboflavin and high in phosphorus. It has about equal amounts of vitamin A, as other types of cheese.
- Goat cheese is also rich in calcium, an essential nutrient that helps in strength and protection of bones and teeth.
- Last but not least, goat cheese has an incomparable taste, which many find better that the one of regular cheese.
Except from goat cheese, in Halkidiki you can find many types of cheese, like feta, kaseri, graviera, myzithra, kefalotiri, metsovone, manouri, anthotiro. All are produced in different areas of Greece region. The most famous are feta cheese, which is the main ingredient in Greek "horiatiki" salad.