Pichtogalo Chanion

This fresh spreadable soft cheese is produced with non-pasteurized sheep or goat milk, or a combination of the two, in Chania prefecture on the island of Crete. It has been made in this area for a long time and is still produced using traditional methods.

It is mostly made on location at the houses of breeders who produce and age Pichogalo Chanion in rooms called 'mitata' designed to maintain ideal levels of humidity. This creamy cheese is rindless and compact. Its distinctive taste is slightly salty and quite sour with a milky aftertaste and an aroma reminiscent of yogurt.

Pichtogalo Chanion is usually eaten as a table cheese spread on bread and it makes a tasty appetizer when served with ouzo, raki, or Greek wine.