Mizithra can also be found in that area as in most mountainous greek areas.It derives from the whey of the production of other cheeses and it is a very popular greek cheese type that almost everyone is fond of.The milk may have been taken of sheep,goats or cows.It has a sweet milky flavor and it is suitable for people on a diet.Sometimes it is slightly salted and this makes it ideal for pasta while fresh mizithra cheeses are served as desserts accompanied by honey,nuts or marmalade.
The consumption of cheese in Crete is the highest in the world! Maybe the Cretans are right. The don't regard food as a medicine, they know how to enjoy its taste. And the taste of the Cretan cheese (gruyere, kefalograviera, kefalotiri, sweet or sour mizithra) and the rest of the dairy products is unsurpassed!
Kefalotiri The name means 'head cheese',(kefali being 'head' in Greek).It is a cheese made from a mixture of goat and sheep's milk,and,though eaten fresh as well,is known for its excellent flavor when fully hardened,which takes a good many months. It is usually kefalotiri that is fried for the delicious dish known as 'saganaki' (not to be confused with a red cheesy sauce of the same name, or with some Japanese word of farewell)