Tzourbaki Cheese Factory

At Carines, a mountain village at 35 km from Rethimno, since 1977 is the Tzourbaki cheese factory. The technological knowledge of Manolis Tzourbakis (he had studied aircraft engineering in London) did not go to waste as year by year he began to equip his dairy with modern machinery, as in fact he was one of the first to join the subsidized European programs (1991, 1997). He collaborated creatively with the dairy teacher Manoli Anifantaki, on the configuration of its type Cretan gruyere and others Cretan dairy products, but also in its preparation Cretan sour.

The Tzourbaki cheese factory receives each season around 1500 tons of sheep's milk and 140 tons of goat, from 70 farmers in the area, and produces 300 tons of cheese - 70% hard cheeses (gruyere from sheep's milk, kefalotyri from sheep and goat, goat cheese) and 30% soft (white brine cheese, dry cream cheese, fresh mizithra, cheese cheese).

The traditional sheep and goat breeding area in Karines, Rethymno, at an equal distance from both the south and the north, contributes significantly to the production of excellent sheep and goat milk and to the preparation of natural traditional cheese products of fine quality and taste.