ABSTRACT
In Greece, the manufacture of dairy products, especially of cheeses, is a tradition of centuries. Greek dairy products are produced from sheep, goat or cow milk or mixtures of them, compiling the traditional manufacturing steps and the practices of the modern food industry. Among the Greek dairy products, cheese and yoghurt are the most popular and widely consumed by the Greek population. A great variety of addedvalue cheeses are produced nowadays mostly from small ruminants' milk according to traditional manufacturing steps. Low moisture and high salt content favoured the long shelf life of the product under non refrigerated conditions. Many varieties similar to Kefalotyri are produced regionally in small quantities. Melichloro cheese is a traditional cheese of Limnos Island made from raw ewe milk produced at the end of lactating season. Graviera Naxou is produced in Naxos Island of Cyclades exclusively from locally produced cow milk or a mixture of it with sheep and/or goat milk.
