About the Greek Cheese Xygalo Siteias

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Xygalo Siteias Greek cheese is produced in the municipialities of Lefki, Itanos, Makry Yialos, and Siteia on the island of Crete. It has been produced for over 50 years. Xygalo Siteias cheese is made from goat’s milk or sheep’s milk. The goats and sheep are raised locally and feed on a diet of local herbs and plants. Sheep’s milk is only used to produce Xygalo Siteias cheese if goat’s milk is not available. When sheep’s milk is used, the fat content must be adjusted to keep it under 46%.

Xygalo Siteias is a white cheese with a creamy to granular texture. The taste of the cheese is acidic and fresh. It is also slightly salty due to the salt that is added to the milk before the acidification stage. This gives the final product of the cheese a more mild taste. Xygalo Siteias makes a good appetizer and works nicely in a salad along with an olive oil vinaigrette dressing. Xygalo Siteias is a fresh cheese that is too delicate for for shipment, so it is not exported. If you are visiting Crete, you will want to experience this cheese.

Xygalo Siteias Greek cheese has PDO (Protected Designation of Origin) status.

Type of Greek Cheese

Xygalo Siteias Greek cheese is a spreadable white cheese that is made from goat’s milk or from sheep’s milk when the former is not available. Xygalo Siteias is creamy to granular in texture.

Where Xygalo Siteias Greek Cheese is Produced

Xygalo Siteias Greek cheese is produced in the municipalities of Lefki, Itanos, Makry Yialos, and Siteia on the island of Crete.

Xygalo Siteias Greek Cheese Flavor Description

Xygalo Siteias Greek cheese has a fresh, acidic, and salty flavor.

Facts About Xygalo Siteias Greek Cheese

  • Xygalo Siteias is produced in the municipalities of Lefki, Itanos, Makry Yialos, and Siteia on the island of Crete
  • Xygalo Siteias Greek cheese is not exported due to its delicacy
  • The goats and sheep whose milk it used to produce the cheese feed on a diet of local herbs and aromatic plants
  • Sheep milk is only used in the production of Xygalo Siteias cheese when goat’s milk is not available
  • When sheep milk is used the fat content must be adjusted to keep it under 46%
  • Xygalo Siteias Greek cheese pairs best in a salad that uses an olive oil vinaigrette dressing

When you are visiting the Greek island of Crete, don’t miss out on a chance to try Xygalo Siteias cheese. Since it cannot be exported, this is a unique opportunity to try the spreadable white cheese.

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This post was written by GreekBoston.com

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