Crete and its dairy products The island of Crete, the third largest in the Mediterranean, is famous for its tradition of cheese and dairy products. The animals which live on the island are primarily sheep and goats whose milk is used exclusively in the production of cheese and other dairy products. We know from mythology that Zeus, father of the ancient gods, grew up in the mountains of Crete, nourished by the milk of the goat Amalthea. Archaeological studies have proven that in pre-Minoan times the Cretans included cheese in their diet. The traditional dairy products of the island are graviera, kefalotiri, two types of athotiro - fresh and aged - as well as fresh cream cheese, made chiefly from low-fat goat's milk, and, of course, yoghurt.

The flora of the island and Cretan milk The island is famous for its rich flora; of the total number of plants, which flourish throughout Europe, approximately 70% are found on Crete. Thyme, oregano, savory, mint, dittany, chicory, sage, marjoram and many other aromatic plants rich in protein are characteristically found everywhere on the island. Due to the climate, it is possible for milk-producing animals to graze freely nearly all year round on the rich vegetation of the island. Only during the limited dry and rainy seasons are they fed with a vegetable-source animal feed. As a result of this quality diet, the milk, which they produce, is rich in organoleptic characteristics, pure and wholesome and proportionately flavourful and aromatic. The largest quantity of milk comes from sheep while a smaller amount (about 30%) comes from goats.