 A great variety of cheese types are used in Greek cuisine, including "Feta", "Kasseri", "Kefalotyri", "Graviera", "Anthotyros", "Manouri", "Metsovone", Ladotyri (cheese with olive oil), Kalathaki (a specialty from the island of Limnos), Katiki-Tsalafouti (both creamy cheeses, suitable for spreads) and "Mizithra".Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine, though recent trends among Greek culinary circles tend to favour a somewhat more refined approach.Dining out is common in Greece, and has been for quite some time.