|Country of Origin||Greece|
|Milk||Raw or pasteurized goat’s and/or sheep’s milk|
|Taste||Fresh, acidic, slightly salty, mild|
|Pairing||Salad with an olive oil vinaigrette dressing|
|Texture||Creamy, 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)
- 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.
- 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:
More Cheeses From Greece: