The most famous yellow cheeses in Greece are graviera and kefalotiri. Both are made from sheep’s and goat’s milk and mature in large containers for several months. Although the largest dairies in Greece handle a big part of exports, the selection of local grocery stores and taverns mainly consists of products made by local dairies. The composition and taste of cheeses vary from a soft to hard, and strong goat flavour to a milder lamb flavour depending on the recipe of the local cheese maker.