The butter of Crete.
From sheep and goat milk, we only get the cream, which, by boiling and adding flour, separates the protein from pure fat. The net fat that rises to the surface is the starch butter. A unique flavor that anyone who tastes it will love it. It is the taste of Crete’s mountains.
We use it wherever we could use butter. It fits perfectly with the Cretan pilaf, the Cretan spaghetti, the fried eggs, the kourambiedes and the cookies.