| Country of Origin | Greece |
| Region | Crete, Lasithi |
| AOP/PDO | Since 2011 |
| Classification | Fresh cheese |
| Milk | Raw or pasteurized goat’s and/or sheep’s milk |
| Fat content | 4% |
| Taste | Fresh, acidic, slightly salty, mild |
| Pairing | Salad with an olive oil vinaigrette dressing |
| Texture | Creamy, granular, spreadable |
| Color | White |
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:
[amazon box=”B01BLOURNI”]
More Cheeses From Greece: