Cretan people love cheese, and dairy products are the basis for many traditional recipes. Consumed as a dessert,

as the main dish, as meze, at all times of the day.

Some of the most famous Cretan cheeses:

Graviera of Crete: PDO product. Ripening takes 3 to 6 months and is mainly produced from raw milk. has a rich flavor, slightly salted and its color is light yellow to white.

Antotyros: It is produced by cheese-making of another cheese. In the way, fresh milk is added, it is warmed up again, and it is a soft white cheese with low fat and rich taste is produced.

Galomyzithra: The milk “cuts” and becomes cheese with natural sharpening. It is mainly produced in Cretan houses.

Myzithra Sweet: It is made from goat milk or sheep. It is delicious and light.

Xinomyzithra: PDO product. It is produced by mixing the milk that is covered in the gravy with a small amount of goat or sheep’s milk.

Staka butter: Produced by the stalk, during the process of the pit, salt, and a little flour is added.

Malaka: It is the cheese, which is made from the first stage of Gravier’s processing. Its texture is elastic and is used for pies and Cretan cakes.

Kefalograviera: PDO product. It is produced in exactly the same way as grapefruit, but it has a more mature age and is saltier.

Feta: It is one of the most famous Greek cheeses. It is a traditional cheese, which started to be produced in Crete more recently compared to the rest of Greece. It is produced from sheep’s or goat’s milk or from a mixture of both.

Ladotiri: Some cheeses such as graviera, kefalotyri or anthotyros can be turned into olive oil. The duration of maturation is one year and then cut into small pieces and packed with virgin olive oil.

Pichtogala: This cheese is produced in the prefecture of Chania. It has a yawning texture and a slightly sour taste. With this cheese, they make the Chaniotiki bougatsa.

Tiromalama: It is produced in Chania, in the early days of the Spring period, with the first raw milk of the time. It is soft and unsalted and tastefully refers to Italian mozzarella.

Tirozouli: It is produced from sheep’s or goat’s milk. It is lightly salted and has a flexible texture. It is produced in areas mainly from Psiloritis.

Categories: Traditions