Skyros is famous for its tradition (custom of Koudounatoi). The majority of locals, regardless of their occupation, usually produce their own cheeses for their own use. The most popular species on the island are fresh mizithra cheese, xinotiri, white soft sheep's and goat's milk cheese with a light sour taste and yogurt texture. A special spicy taste is the local gruyere, which can be accompanied by a great wine. To preserve and ripen the gruyere, the locals had a special method of their own, where over time it began to deteriorate. When the gruyers were ready in the spring, they would take the gruyer heads and place them in special clay jars that were buried in the house. Then they poured thyme on each surface of the cheese and placed another layer on top with cheese and thyme, until covered. They then sealed the grain and covered it with soil, leaving it open until December, when it was opened for Christmas. Most jars have been destroyed due to home renovations.