Xygalo Siteias PDO (GREECE)

Xygalo Siteias (GREECE) - Cheese Origin
Country of OriginGreece
RegionCrete, Lasithi
AOP/PDOSince 2011
ClassificationFresh cheese
MilkRaw or pasteurized goat’s and/or sheep’s milk
Fat content4%
TasteFresh, acidic, slightly salty, mild
PairingSalad with an olive oil vinaigrette dressing
TextureCreamy, granular, spreadable

Produced in mid-mountain ranges (980 to 5,000 feet / 300 to 1,500 m in altitude), this white cheese has a creamy and/or lumpy consistency, depending on how it is made.

The sheeps bred to produce Xygalo Siteias come from Crete’s indigenous dairy breeds Siteia, Psiloriti, and Sfakia.

This is a highly exclusive cheese that does not ship out of Crete. If you happen to visit Crete, Xygalo Siteias is a must-try.

Xygalo Siteias Tasting Notes

The cheese has a soft and creamy texture, and its consistency can be either creamy or lumpy, depending on how it’s made. Its flavor is marked by a balance between fresh, acidic, and salty notes.

How to Enjoy (PAIRING)

Food pairings:

  • Fruits: Fresh fruits like apples, pears, or grapes can provide a refreshing contrast to the cheese’s richness.
  • Honey: Drizzle some honey over the cheese for a sweet and savory combination.
  • Bread: Serve it with fresh bread or crackers as a spread.

Drink pairings:

  • Wine: A crisp white wine such as a Greek Assyrtiko or Moschofilero would be a great match. If you prefer reds, try a light-bodied and fruity one.
  • Beer: A craft beer with citrus or floral notes could complement the cheese nicely.

Our favorite cracker for Xygalo Siteias:

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More Cheeses From Greece:

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