Try the local cheese

Pretza is not sold widely and the recipe is a very well kept secret among the locals but you can still find it in good family-run tavernas. This creamy salty cheese is served as a dip and is a combination of sheep milk feta, whole-milk yogurt, thyme, olive oil and lemon juice. Ladotyri (translating into oily cheese) is often used in casseroles and is a semi-hard oil-cured cheese that is a great accompaniment to the local favourite mastelado wine.