Cheese lovers across Greece and the Diaspora are celebrating the start of Tyrini, the beloved week dedicated to dairy indulgence before the strict fasting of Great Lent begins.
Also known as Cheesefare Week, Tyrini marks the final full week during which dairy products are consumed before the 49–50 day Lenten fast leading up to Pascha in the Orthodox calendar.
What Is Tyrini?
Tyrini begins immediately after Meatfare Sunday — the last day meat is eaten before Pascha. While meat is already set aside, dairy remains available throughout the week.
The week concludes with Cheese Sunday, when families traditionally prepare an array of cheese pies and rich, comforting dishes made with butter, milk, and pasta. It is the final moment of culinary indulgence before the 40-day Lenten period of abstaining from animal products — a tradition still widely observed in Greece and among Greek communities abroad.
Liturgically, Tyrini serves as a spiritual bridge. In the Greek Orthodox Church, each day of the week prepares the faithful for the solemn journey of Great Lent.
Greece’s Love Affair With Cheese
Greece produces more than 70 regional varieties of cheese, spanning categories such as brined cheeses, naturally fermented soft cheeses, yellow cheeses, and cheeses made from goat’s, sheep’s, and cow’s milk.
Among the most popular are Feta, Kefalograviera, Kaseri, and Mizithra. Each region proudly champions its own local specialties, reflecting Greece’s rich dairy heritage.
Cheese also plays a starring role in iconic Greek dishes such as tiropita, spanakopita, prawn saganaki, galatopita, and galaktoboureko. In fact, Greeks rank among the highest per-capita consumers of cheese in Europe.
A Final Taste Before Sarakosti
During Tyrini, households make a point of using up dairy staples — milk, yogurt, butter, and, of course, cheese — before the Lenten fasting period of Sarakosti begins.
It is a week of warmth, tradition, and flavor — a joyful culinary farewell before the discipline and reflection of Great Lent begin.
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