Xygalo Siteias

This soft, spreadable cheese has been made in the municipalities of Siteia, Makry Yialos, Itanos, and Lefki for over 50 years. It is produced from goat or sheep milk from the local breeds, which feed on a diet of local herbs and aromatic plants.

Sheep milk is only used when not enough goat milk is available, but in this case the fat content is adjusted to keep the fat content of the final product under 46%. The cheese is white with a creamy or granular texture. Its taste is fresh, acidic, and slightly salty – this is because salt is added to the milk before the acidification stage, which results in the final drained product having a milder taste.

It is recommended to serve Xygalo as an hors d’oeuvre or to serve it in a salad with an olive oil vinaigrette dressing.