The Gruyere of Crete is a hard, table cheese and sometimes used in cooked dishes. It is yellow-white with a solid elastic texture, many holes and sometimes cracks. Traditionally, the cheese was matured in the caves of Crete’s mountains. It has a slightly sweet flavor with the aftertaste of almonds and the aroma of milk proteins-prop ionic fermentation. Cylindrically-shaped with hard, dry skin, which is covered by microbial development that contributes to maturing. It is a Protected Designation of Origin product made on the island of Crete with sheep’s milk or a mixture of sheep’s and goat milk (not to exceed 20%).