Graviera, anthotiros, mizythra and “malaka” are all Cretan cheese of a distinguishing taste and quality . They are produced locally in the good, old traditional way . There is great consumption of cheese in Crete, at all times and on every occasion. It is eaten accompanying the main dish or on its own as a snack , or even as dessert. The traditional Cretan cheese is not just a food , it also yields information on the flora, the taste and culinary habits, the culture and the way of life of the area where it is produced.
Try some tasty gastronomic combinations of cheese: water melon and feta cheese, graviera cheese with melon, mizythra with honey.