Categoría de producto
Quesos griegos
Greece has one of the most diverse and storied cheese traditions in Europe. Our range covers the full spectrum, from PDO Feta and brined whites to aged hard cheeses, fresh varieties and traditional spreadable options.
From PDO Feta to aged Graviera. The finest of Greek dairy.
Download Greek Cheese catalogue (PDF)Product overview
Greece has one of the most diverse and storied cheese traditions in Europe. Our range covers the full spectrum, from PDO Feta and brined whites to aged hard cheeses, fresh varieties and traditional spreadable options. Every item in this category is sourced direct from vetted Greek producers, with full traceability, product specifications and certifications available on request. Available for retail, foodservice and, where relevant, bulk and private-label programmes.
White & Brined
Hard & Semi-Hard
Applications and channels
Greek Cheese from theGreex is supplied across the full commercial spectrum, from supermarket retail to foodservice and industrial use.
Retail
Consumer-ready greek cheese in shelf-ready formats: glass jars, PET, tins, cups or vacuum packs depending on the sub-range. Suitable for supermarkets, delis, specialty grocers and gourmet gift channels across Europe, the UK, the GCC and beyond.
Foodservice (HoReCa)
Chef-grade greek cheese in catering formats for hotels, restaurants, caterers and central kitchens. Balanced flavour profiles, consistent supply and specification sheets that make menu planning straightforward.
Bulk
Bulk greek cheese for repackers, blenders, industrial users and downstream processors. Tank, drum, IBC and food-grade bag-in-box options where available, with certificates of analysis and traceability to the producer.
Private Label
Full private-label programmes for greek cheese: recipe fine-tuning, packaging artwork coordination, label compliance for EU, UK, GCC and other target markets, plus MOQs that work for growing brands rather than only for the largest importers.
Packaging
Typical packaging options for greek cheese. Additional formats are available on request and adjusted for private-label programmes.
- Retail cups, tubs and vacuum blocks in a full weight range
- Catering pails and bulk formats for HoReCa
- Private-label lids, sleeves and secondary packaging
- Cold-chain logistics from Greece to your central warehouse
Export capabilities
theGreex operates as a full export partner for greek cheese, coordinating production, documentation, logistics and after-sales in one accountable relationship.
- Direct sourcing from Greek producers, no unnecessary intermediaries
- Groupage: multiple producers consolidated into one shipment and one invoice
- Documentation handled end-to-end: CoA, allergen, PDO/PGI, organic, health and origin certificates
- Incoterms flexibility: ex works, FCA, FOB or CIF at your preference
- Cold-chain and ambient logistics coordinated with vetted freight partners
- Regular supply serving buyers across the EU, UK, GCC, Japan and North America
Frequently asked questions
- What legally defines PDO Feta and where is it made?
- Under EU Regulation 1829/2002, Feta PDO must be produced in defined regions of mainland Greece (excluding certain areas) and on Lesvos, from at least 70% sheep's milk with the balance in goat's milk, matured a minimum of two months in brine. Any product labelled 'Feta' inside the EU must meet these rules.
- In what formats do you supply Feta and other Greek cheeses?
- Feta: vacuum blocks 200 g to 1 kg, PET tubs 400 g to 1.8 kg in brine, tinplate 3.5–4 kg for foodservice, and 15 kg wooden barrels for the barrel-matured tradition. Hard cheeses ship as whole wheels, halves, or portioned vacuum wedges. Grated formats are available in retail bags and 1 kg foodservice pouches.
- What cold-chain temperature must be maintained for Greek cheese?
- 0 to +4°C from packing through to shelf. Reefer containers ship at +2°C with a temperature-log printout at destination. For long-distance sea freight we prefer vacuum-block Feta and hard cheeses, which are more resilient than PET tubs to minor temperature excursions.
- What is the minimum maturation of the hard Greek cheeses you offer?
- Graviera matures at least 3 months (typically 5 to 12). Kefalotyri and Kefalograviera are aged 3 to 6 months for a firm, sharp profile. Sheep's-milk pecorino-style wheels are matured 6 to 12 months. Each specification sheet notes the actual age at packing.
- What is your typical fat-in-dry-matter and moisture profile?
- Feta PDO: minimum 43% FDM, maximum 56% moisture. Graviera: minimum 40% FDM, around 38% moisture. White cheese in brine: 40–45% FDM. Full compositional analysis is issued per batch, including salt on dry matter for markets with sodium ceilings.
- Which EU export health certificates are issued with cheese shipments?
- Every shipment leaves with an EU intra-community health certificate for member-state destinations, or a country-specific export health certificate (UK, GCC, US, Canada, Japan) signed by the Greek veterinary authority, plus a heat-treatment declaration where the destination market requires one.
- Can you supply Greek cheese for halal or kosher retail programmes?
- Yes. Selected Feta and hard-cheese producers use microbial rennet and hold halal certification for GCC markets. Kosher-certified productions are arranged on a project basis; we align the schedule with the certifying rabbi's visit before booking the run.
- Do you run private-label Feta and specialty cheese programmes?
- Yes. Private label on Feta PDO typically starts at one pallet per SKU in vacuum blocks and three pallets in PET tubs. We coordinate barcode, artwork, market-specific nutrition and allergen declarations, and, where required, sheep-and-goat milk ratio callouts on front-of-pack.
- Are lactose-free or aged low-lactose Greek cheeses available?
- Yes. Long-matured hard cheeses (Graviera, Kefalotyri, Kefalograviera) are naturally low in lactose, typically below 0.1 g/100 g after 3 months of aging. A dedicated lactose-free Feta line is available on request; we confirm production windows in advance.
Interested in greek cheese?
Tell us your target market, packaging and volumes. We'll match you with the right Greek producers and coordinate samples, specs and shipment.
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Buyer's guide
Go deeper in the Buyer Guides
Origin, production, PDO / PGI certifications, harvest timing, packaging, private label and export documentation, written from our practical experience shipping to buyers across the EU, GCC and beyond.
Sourcing stories
How buyers work with us in greek cheese
From the Journal
Further reading on greek cheese
Export solutions
How we run this as an export programme
How theGreex structures greek cheese as an export programme: producer network, quality control, private label and logistics.
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Export capability
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