Cheese products are a very important means of nutrient intake, containing calcium, proteins and a large amount of vitamins. It is preferable to consume cheeses rather than milk, as the concentration of nutrients and the longer shelf life are superior. The most famous place of cheese production in Greece is considered to be Crete and in fact Chania, which according to European and Arab sources was nicknamed “Tyropolis”. There, the science of cheese-making blossomed and attracted the interest of several residents, who ran successful businesses.

Cretan cheesemakers, specialists in their field, skilfully undertake the industrial or artisanal production of cheese products, gaining prestige in the market. In these cheese factories, cheeses of many kinds are produced, unique and not. After hard work and heartfelt patience, consumers have the honor to taste goat and aged gravies, myzithra or glucomyzithra, dry flower cheese and other special delicacies.

The cheese factories of Crete mainly follow the old traditional methods of hundreds of years, as a result of which the mastery of the old cheesemakers is aptly reflected.

During these festive days, some of them can serve as excellent ingredients in Christmas dishes. Castor butter is recommended for kourabiedes and pan sweets, while it is also used for honey macaroons and king pies.

In conclusion, the Greek people know a lot about cheese. This is no coincidence, as the Greeks lead the way in the consumption of cheese products, with France following closely behind. So, among the various other goods that are grown and produced on Greek soil, cheese occupies a special place in the Greek production chain.

You will also enjoy some of the cheeses of Crete in Pasifai with various combinations. Pasifai sources its cheeses from Sfakia in Chania and has been collaborating for many years with one of the leading award-winning cheese makers of Crete, Manousos Tsitsiridis.