Friday, June 1, 2012
Greece has a long tradition in dairy products, especially yoghurt, but also cheese. In fact, there are 20 types of cheese which have received the PDO status.Dairy products can be consumed all year long, there are however many examples of very summery tastes created.There is of course the famous feta, one of the main ingredients of Greek salad, a staple in the menu of most restaurants and tavernas all over the country.
Another much-loved meze is saganaki (cheese battered and fried). Many cheeses can be used to make this dish; kefalograviera is traditionally preferred, but other versions can be made using other types of graviera, the northern-Greek kasseri, San Michali from Syros, batzos or Arahova’s formaella.
As for yoghurt, it is by definition the most rejuvenating thing you can have on a steaming hot day.
Its delicate texture and refreshing taste make it ideal either as a light meal or a healthy dessert.
One of the simplest ways to enjoy it is covered with honey and often nuts -especially walnuts.
Another timeless favorite is yoghurt topped with any traditional Greek "spoon sweet" -a succulent combination with a word of caution: go easy on the quantity, spoon sweets are caloric bombs! Yoghurt can also be used in dips -from light versions with herbs to the famous (or infamous, for some) tzatziki and the eggplant salad- sauces, pasta salads and more.
