GREVENA
Mountainous for the most part, the land of Grevena favours livestock breeding, which has, for many centuries, been the main occupation of its inhabitants, especially the Vlachs and the Kopatsaraioi, whose clans used to spend the summer in the pastures of Mt Pindos, and then descended to the plains of Thessaly in the winter.
As a result, the area to this day has a great cheese tradition, with the production of delicious products, mainly made of goat's and sheep's milk. Many of these cheeses have Protected Designation of Origin (PDO) status.
Anevato PDO cheese stands out as it is produced exclusively in the area of Grevena and in the neighbouring province of Voio, Kozani, from local sheep’s and goat’s milk. It is a white, soft cheese, without shape or rind, with an almost creamy and grainy texture. It is found in all the tavernas of Grevena and it is characterized by its fresh, and appetizing sourish taste.
Batzos PDO cheese also hails from the dairy-making tradition of the local nomadic livestock breeders, who set up their makeshift cheese factories, the "batzaria", in the mountains of western and central Macedonia. It is a white semi-hard rindless brine cheese made from partially skimmed goat's and sheep's milk, with many small holes and a spicy, typically salty taste. It is ideal for grilling or frying.
Naturally, the list of Grevena dairy products would not be complete without feta (PDO), the most popular Greek cheese, as well as kaseri (PDO), which is very popular in northern Greece, and and it is manufactured mainly from sheep’s milk with the heated cheese mass technique. Other cheeses include kefalograviera (PDO), myzithra, anthotyro, soft and hard cheeses from local goat’s milk, butter and yogurt.
Adding fat-rich whey milk from batzo or kaseri (or from feta - although lower in fat) to full cream goat’s and sheep’s milk or cream creates the delicious, thick manouri (PDO) cheese. It is shaped like a cylindrical cane, and has a white, soft and compact mass without holes, a milky aroma, and a full, slightly salty flavour. It can be consumed on its own or used in cooking.
However, Grevena is, above all, known for its mushrooms. The local dense forests, as well as the riverside areas, host an incredible variety of species, whose number may even exceed 2,000. Obviously, not all are edible. Practically speaking, about 50 species are collected, and of these, 20 are picked in sufficient quantities for commercial purposes. In recent years, mushroom picking has been transformed into a kind of local sport which the welcoming townspeople are always willing to introduce to any newcomer. Discover the specialized shops in the centre of Grevena, that sell mushroom products and organize mushroom hunting excursions with experienced guides. The ideal seasons to pick mushrooms are autumn and spring, especially after rainy periods since this much-adored fungus needs moisture to grow.
Despite the relatively limited arable land, Grevena is also famous for its grains and mainly legumes. Petura noodles and trachanas, sweet and sour, are also produced, mainly by local women’s cooperatives.
Local Products of Grevena
Unique Protected Designation of Origin (PDO) cheeses and a treasure of wild mushroomsMountainous for the most part, the land of Grevena favours livestock breeding, which has, for many centuries, been the main occupation of its inhabitants, especially the Vlachs and the Kopatsaraioi, whose clans used to spend the summer in the pastures of Mt Pindos, and then descended to the plains of Thessaly in the winter.
As a result, the area to this day has a great cheese tradition, with the production of delicious products, mainly made of goat's and sheep's milk. Many of these cheeses have Protected Designation of Origin (PDO) status.
Anevato PDO cheese stands out as it is produced exclusively in the area of Grevena and in the neighbouring province of Voio, Kozani, from local sheep’s and goat’s milk. It is a white, soft cheese, without shape or rind, with an almost creamy and grainy texture. It is found in all the tavernas of Grevena and it is characterized by its fresh, and appetizing sourish taste.
Batzos PDO cheese also hails from the dairy-making tradition of the local nomadic livestock breeders, who set up their makeshift cheese factories, the "batzaria", in the mountains of western and central Macedonia. It is a white semi-hard rindless brine cheese made from partially skimmed goat's and sheep's milk, with many small holes and a spicy, typically salty taste. It is ideal for grilling or frying.
Naturally, the list of Grevena dairy products would not be complete without feta (PDO), the most popular Greek cheese, as well as kaseri (PDO), which is very popular in northern Greece, and and it is manufactured mainly from sheep’s milk with the heated cheese mass technique. Other cheeses include kefalograviera (PDO), myzithra, anthotyro, soft and hard cheeses from local goat’s milk, butter and yogurt.
Adding fat-rich whey milk from batzo or kaseri (or from feta - although lower in fat) to full cream goat’s and sheep’s milk or cream creates the delicious, thick manouri (PDO) cheese. It is shaped like a cylindrical cane, and has a white, soft and compact mass without holes, a milky aroma, and a full, slightly salty flavour. It can be consumed on its own or used in cooking.
However, Grevena is, above all, known for its mushrooms. The local dense forests, as well as the riverside areas, host an incredible variety of species, whose number may even exceed 2,000. Obviously, not all are edible. Practically speaking, about 50 species are collected, and of these, 20 are picked in sufficient quantities for commercial purposes. In recent years, mushroom picking has been transformed into a kind of local sport which the welcoming townspeople are always willing to introduce to any newcomer. Discover the specialized shops in the centre of Grevena, that sell mushroom products and organize mushroom hunting excursions with experienced guides. The ideal seasons to pick mushrooms are autumn and spring, especially after rainy periods since this much-adored fungus needs moisture to grow.
Despite the relatively limited arable land, Grevena is also famous for its grains and mainly legumes. Petura noodles and trachanas, sweet and sour, are also produced, mainly by local women’s cooperatives.
