Santorini's dry climate and lack of extensive grazing land mean local cheese production is smaller-scale than in mainland Greece, made mostly from sheep and goat milk — but a handful of local styles are worth seeking out beyond generic feta.
Chloro
A soft, fresh, unaged cheese made from sheep and goat milk, mild and slightly tangy — often served simply, drizzled with olive oil, or used as a filling in local pastries.
Local feta and aged sheep's cheeses
Feta made on the island, where available, tends to be tangier and more mineral than mass-produced versions, reflecting the same volcanic-pasture character that runs through the island's wine and produce. Harder, aged sheep's cheeses are less common but worth asking for by name at inland tavernas around Pyrgos and Megalochori.
Where to find it
Inland villages and tavernas serving a local crowd (see our finding a real taverna guide) are more likely to carry genuine local cheese than caldera-view restaurants working from broader supply chains — worth asking directly rather than assuming "feta" on a menu is necessarily island-made.
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