- Hard
- Graviera (PDO), kefalotyri
- Soft and tangy
- Xinomyzithra (PDO), pichtogalo Chanion (PDO)
- Fresh
- Myzithra, anthotyros
- Cooking
- Staka, malaka
Graviera
Graviera Kritis is the island's best-known cheese, aged for months, slightly sweet and nutty. It is eaten as a table cheese, grated, or fried as saganaki. Ask for a younger and an older one to compare.
Soft cheeses
Xinomyzithra is fresh, soft and sour, used in pies and on dakos. Pichtogalo Chanion, from the Chania area, is creamy and lightly acidic. Myzithra is mild and fresh, and the base of many sweet and savoury pies. Anthotyros is similar but slightly richer.
Cooking cheeses
Staka is a rich butter-cream from sheep's milk, used to fry eggs or cook with rice (stakovoutyro). Malaka is a soft, stretchy cheese from the Chania area used in kalitsounia.
Buying
Markets, delis and village producers sell by weight. Ask for a taste, and for vacuum packing if you are taking cheese home.
Questions before you go
What is the most famous Cretan cheese?
Graviera Kritis.
Which Cretan cheeses have protected status?
Graviera Kritis, xinomyzithra Kritis and pichtogalo Chanion, among others.
What cheese is used on dakos?
Usually xinomyzithra, myzithra or feta.
