Tyrokomeío Steiakakis is a Cretan dairy producer with a family cheesemaking tradition dating back to 1952, when graviera production began on a small scale. Over three generations, the company has developed into a structured operation while maintaining its connection to traditional methods.

Its production focuses on classic Cretan cheeses such as graviera, mizithra, anthotyros, and kefalotyri, all made from sheep and goat milk sourced from local farmers. The quality of the milk, influenced by free grazing and regional flora, plays a central role in defining the character of the final products.

The production process combines inherited knowledge with controlled conditions and modern hygiene standards to ensure consistency. Particular attention is given to the maturation of cheeses, especially graviera, where aging conditions directly shape texture and flavor.

In addition to traditional varieties, the company also produces more specialized versions with added herbs or other variations. The overall approach emphasizes balance between authenticity and standardization.

Over time, the brand has expanded its presence while remaining rooted in regional identity.