Livestock is also an integral part of the tradition of Crete. Using sheep's milk and goat's milk, they make excellent cheese and other traditional products, puree, and xinohodro.

Cheese and dairy products are often found on the Cretan table, accompanied by fruits such as gruyere with watermelon or melon, combined with honey (yogurt, gruyere, mizithra, sfakianes pies), in various recipes for pies with various salty or sweet cheese, such as Kalitsounia, Myzithropites, Sfakianes pies, lihnarakia, meat pies etc

What makes Cretan cheese different is that although milk processing is now in modern cheese making facilities, the cheese-making process has maintained traditional.
The traditional Cretan Cheeses are, Athotiros, cretan gruyere, pihtogalo of Chania, kefalotiri, malaka, myzithra, staka, xinomyzithra, tyrozouli.