Cretan cheeses stand out for their stimulating flavor that will satisfy even the most demanding gourmand, thanks to the quality of milk and the methods used in their production. Sheep and goat milk is commonly used in various proportions.
Dairy products were traditionally made in outdoor dairies up the mountains of Crete (known as mitata). Today production processes are conducted in organized, certified and safe dairies.
Cretans are fierce cheese lovers and always accompany their meal with some sort of cheese. They even eat cheese as a dessert (topped with honey) and many local traditional recipes for sweet or savory pies are filled with various cretan cheeses (mizithropites, Sfakianes pites, kalitsounia etc.).
Four Cretan cheeses are recognized as P.D.O. products: Graviera Kritis, Xinomizithra Kritis, Pichtogalo Chanion and Xigalo Sitias.