I am such a cheese lover and Crete has so many excellent, delicious cheeses that I thought it would be nice to dedicate a page to all the different kinds so that you can get to know them and choose which ones to eat or not according to your tastes. In addition it was a great opportunity to taste some more, for the sake of research of course!
Well the first cheeses that I should probably mention are kefalotyri, kefalograviera, graviera, piktogalo from Chania, a unique cheese with a protected name of origin which is easy to produce and xynomizythra (sour mizythra). I am making a stop here to tell you some more things about sour mizythra, a cheese in smithereens. It has a pleasant cool, sour taste that is a bit dry because it is made from cheese milk. Mixing it with other cheeses will give you high standard tastes if you use it in cheese pies. It is widely used for the preparation of "Dakos or Koukouvagia (owl)", meaning placed on barley rusks with grated tomatoes and olive oil.