In Crete, cheese is part of daily life and tradition. Made with simple ingredients, patience and knowledge passed down through generations, Cretan cheese carries the flavour of the land and the place it comes from.
At Arevitis Farm, goat milk from the farm's own goats becomes traditional cheese and mizithra, exactly as it has always been made in Cretan villages.
Cheesemaking begins with fresh milk. After milking, the milk is warmed and set with natural rennet. The cheesemaker separates the curd from the whey, places it into moulds and leaves it to drain.
Every step calls for care and experience. Temperature, timing and the quality of the milk all shape the flavour of the final product.
Mizithra is a fresh, soft cheese made from the whey left after the main cheese is produced. Instead of being discarded, the whey is used again — a practice that reflects how Cretan tradition respects every drop of milk.
There is fresh, sweet mizithra, ideal for pastries and pies, and dry, salty mizithra that matures and is grated over dishes.
The milk of Cretan goats has distinctive qualities. The goats graze freely, feeding on wild greens and herbs, which gives the milk — and therefore the cheese — a unique, rich flavour.
This relationship between the animal, the land and the people is the foundation of authentic Cretan cheesemaking.
At Arevitis Farm, cheesemaking is not an industrial process. It is part of the farm's daily life, as it has been for centuries in the villages of Crete.
During the season, visitors can see up close the connection between the animals, the milk and the table — an experience that completes the from garden to table journey.
Goat cheese and mizithra are at the heart of Cretan cuisine:
Simple, authentic and full of flavour — like everything that comes from the Cretan land.
If you want to discover authentic Cretan cheesemaking and the flavours of the farm, Arevitis Farm welcomes you in the coming season. Plan your visit and discover Crete through its taste.
