The Cretan graviera cheese is not only a part of the local’s diet but it is also rose to prominence at international level! Its exquisite taste results from the production process which has been turned into an art form over the years. To be let in on its secrets, we arrived at Varipetro village in Nea Kydonia, at the Balantinos cheese making plant.

The family has been at the helm of the cheese-making business since 1928 when the great grandparent took up cattle-breeding and cheese production in the historical village of Therissos. In 1951 the first store opened its door to the public, with the Balantinos cheese products becoming best sellers in the whole of Greece.

Nowadays, at the state of the art factory at the area of Varipetro, cheese production remains traditional, investing in modern technology and a first-rate distribution network. Having been awarded five times already, it is no wonder that the company has conquered the international market offering the very essence of Cretan cheese.