Kerides

Kerides are a type of traditional Greek cheese, primarily associated with the island of Crete. They are known for their unique texture and flavor, which sets them apart from other Greek cheeses. The name "kerides" comes from the Cretan word for "sheep," reflecting the primary milk source used in their production. These cheeses are typically made from raw sheep’s milk, though some variations may include goat’s milk or a combination of both.

Kerides are characterized by their soft, creamy, and slightly tangy taste, with a mild saltiness. They are often aged for a short period, which contributes to their smooth and buttery consistency. The cheese is typically wrapped in grape leaves or other natural materials, similar to other Mediterranean cheeses like feta. This wrapping helps preserve the cheese and adds a subtle herbal aroma.

Historically, kerides were a staple in Cretan cuisine, often consumed fresh or used in various dishes such as salads, pastries, or as a topping for bread. They are also enjoyed as a snack or paired with local wines. Due to their regional origins, kerides are less widely known outside of Greece compared to other cheeses like feta or halloumi, but they remain a cherished part of Cretan culinary tradition.

In recent years, efforts have been made to promote kerides as a protected traditional product, ensuring their authentic production methods are maintained. This includes using traditional milking and cheese-making techniques, as well as adhering to specific regional standards. While kerides are not as commercially available globally as some other Greek cheeses, they continue to be celebrated for their distinct flavor and cultural significance.