The thing about local produce is that it’s absolutely seasonal – how food should be!
During May, before the goats are taken to pasture, and in October, after they return, are the only times when it is possible to watch the production of Cretan Graviera cheese. I was lucky enough to join a small group on an excursion into the countryside to view this fascinating process.
No high-tech machinery here; it’s all done by hand in a cool, underground location and, as you can see from the photographs I took, the results look (and taste) delicious.
What does cheese go best with? Bread, obviously – and so our next stop was a local traditional restaurant with its wood oven where we participated in the bread making. Our tastebuds aroused we finished our tour with a tasty meal including all home grown vegetables.
I thoroughly recommend giving the beaches a miss for a day in order to learn about and enjoy some of the traditional crafts which abound on Crete.
GIC The Villa Collection Rep