Graviera of Crete, one of the most famous Cretan cheeses that is consumed widely in Greece. This cheese has a long history, and it is the best-known Greek graviera cheese. It is produced using traditional methods passed from generation to generation, such as the ripening in caves, which led to the creation of the famous “graviera tis tripas”, a type of cheese that is now rarely found. It is geographically located in the island of Creta. It is traditionally produced from mixture of both sheep and goat milk, which can be in the ratio up to 20%. The milk is locally produced and the cheese is ripened in facilities at least for three months until it is available on the market. It is a table cheese with a light-yellow color and firm texture, slightly sweet taste. It accompanies every Cretan meal.