Cretan Cheeses

Myzithra is a traditional cheese made from the whey of goat’s or sheep’s milk cheeses. It comes in three main varieties: fresh, sour, and aged. The fresh one is soft in texture and unsalted, typically shaped ... READ MORE

This cheese has a long history, and it is the best-known Greek graviera cheese. It is produced using traditional methods and ripened in facilities in Hania, Rethymnos, Iraklion, and Lasithio prefectures on the island of Crete. It is traditionally ... READ MORE

Malaka or Tiromalama is a fresh Greek curd cheese originating from Crete. It is made from sheep’s milk (or a combination of sheep’s and goat’s milk) during the first shaping of Graviera cheese. The cheese is soft and moist in tex... READ MORE

This soft table cheese is made from whey from the processing of Graviera or Kefalotyri Kritis cheeses and the addition of sheep or goat milk, or a mixture of the two. Its name is a combination of two words – mi... READ MORE

This soft, spreadable cheese has been made in the municipalities of Siteia, Makry Yialos, Itanos, and Lefki for over 50 years. It is produced from goat or sheep milk from the local breeds, which feed on a diet of local herbs and aromatic plants. S... READ MORE

This fresh spreadable soft cheese is produced with non-pasteurized sheep or goat milk, or a combination of the two, in Chania prefecture on the island of Crete. It has been made in this area for a long time and is still produced using traditional ... READ MORE

Hailing from Crete, Anthogalo is a creamy fior di latte cheese that was first made by Polyphemus, according to mythology. The sheep's milk is heated, and when it starts to boil, yogurt and rennet added, and the combination is mix... READ MORE

Tyrozouli is a Greek cheese produced in the mountains of western Crete. It is made from sheep’s or goat’s milk which is curdled with fig sap. The cheese is typically consumed fresh, when its texture is very soft, but it can al... READ MORE