Milk & Cheese
In the region there is sheep and goat milk of high quality, which is processed by traditional cheese-making units that follow the tradition and mastery preserved for many years from generation to generation. So the respect of biotopes, the knowledge of breeding techniques connected with the quality of the diary products, give as the opportunity to taste the gruyere of Mitilini, the characteristic feta cheese, the ladotyri, the aromatic frumenty and others