Cheese tasting

Cheese tasting

For the cheese lovers, a food memory that you will never forget

We have selected several family run businesses that produce many types of famous and lesser-known Greek cheeses. Most of the production is for local consumption, using traditional and modern techniques of cheese making.

The best creameries of the Argolis region, in the Peloponnese, is located 36km away from the site of Mycenae. Or Epidaurus or Hermione in a mountainous villages.
Ιn those pastoral villages those families of cheesemakers started producing high quality products in several decades ago from 1950’s.
Today the second or third generation continues the tradition of cheese making in a modern facilities. Their love for their traditional art of cheese is evident in their excellent products. This is an opportunity for you to try several authentic Greek cheeses that you might not have heard. Mizithra dry, gruyere, manouri-mizithra, and of course, feta. They also produce delicacies such as Gruyere filled with pepper, oregano or saffron. The tour will start from their creameries (depends on the area) to learn more about the cheese making procedure. Then you will taste the best Greek cheeses that you can imagine!

Minimum number of participants in cheese tasting: 2

Additional activities in the area: Hiking, visit nearby famous monasteries, visit the unknown Acropolis of Midea and Necropolis of Dendra, Trachia and more, lunch in those mountainous villages with authentic and traditional dishes such as kid and lamb roasted in the oven.

Highlights

Cheeses from goat and sheep milk that only locals have the chance to taste!

Why select this tour?

– If you like the cheese is just one way!
– You will have the chance to see panoramic views and non-touristy places

History & Glossary

GREECE has an ancient history of animal husbandry and cheese making. The country is comprised of over 2,000 islands and a mountainous mainland where itinerant shepherds have roamed with their flocks, moving from the fertile valleys in winter to the cooler mountain highlands in summer, from prehistoric times to the present.

Greece is a country with many microclimates each with rich and varied regional flora, which provides the fodder for the country’s sheep and goats, the two animals whose milk has always been most prized for the production of cheese. Cheese is an important part of the Greek diet, in fact, modern Greeks have one of the highest consumption rates for cheese in the world, at about 22 kilos per person per year and at least 62 different cheeses, many of which fall into broad categories, ranging from fresh and aged or “fermented”.

Image Gallery Cheese tasting

Important Information

Price Includes

– Guided tour to the creamery
– Tasting of several cheeses
– English speaking Grecopaths Guide

** Prices may be changed depends season & number of persons
Useful notes:
The cheese production period stops several months per year in order to protect the biological circle of animals since they have to keep the milk for the new born babies..
In general with some exceptions (depends on the altitude , climate and more) is from muddle of June till end of October
Type of the tour: Private

Price Excludes

– Travel and medical insurance.

– Transportation

Useful Notes

The cheese production period stops several months per year in order to protect the biological circle of animals since they have to keep the milk for the new born babies..
In general with some exceptions (depends on the altitude , climate and more) is from muddle of June till end of October
Type of the tour: Private