Myzithra is an old, plain cheese made either from whey or full-fat milk, and is found throughout Greece. On Anafi, myzithra is made with whey from goat’s, cow’s, or sheep’s milk and seasoned with oregano or olive oil. On Leros, it is made with goat’s or sheep’s milk and seawater. Although usually consumed fresh, when the cheese is still sweet, Leros’s myzithra is more widely known in its dried, hard version, mainly because it is rubbed with wine residue, pepper, savory, and olive oil when set to mature. Myzithra has Protected Designation of Origin (PDO, in Greek P.O.P) status when made with whey from sheep’s goat’s or cow’s milk, or a blend of these, in accordance with traditional cheesemaking methods in specified regions.