Description
The Xynomyzithra Kritis PDO is a soft cheese produced with whey from the processing of the Graviera or Kefalotyri Kritis cheeses, for which sheep's or goat's milk is used, or a mixture of ovine and caprine milk.
Production Area
The production area of the Xynomyzithra Kritis PDO is within the island of Crete, inside the administrative borders of the prefectures of Chania, Rethymno, Heraklion and Lasithi.
Production Method
The whey is filtered and heated, while continuously mixed at a temperature of 92?C for approximately 30 minutes. When the temperature reaches 68-70?C, whole caprine or ovine milk is added, in a quantity of approximately 15% of the total weight. The curd obtained is left to rest for 30 minutes and then put to drip in the moulds for a timeframe varying between three to five hours. Afterwards, salt is added, in a quantity of approximately 1.5-2% of the total weight, and it is placed in cloth bags. Finally, it is pressed for a week, so that the acidity is increased, and successively it is placed in suitable containers and transferred to rooms with a temperature lower than 10°C, where ripening takes place for about two months.
Appearance and Flavour
The Xynomyzithra Kritis PDO is a rind-free cheese, with a more or less white colour. It has a granular or buttery texture and its taste is sourish or sweetish.
History
The origins of the Xynomyzithra Kritis PDO can be traced back to the 17th century and its history is rooted in the ancient sheep-rearing activity, which is much practiced on the island of Crete. It is one of the most well-known and acclaimed cheeses from Crete.
Gastronomy
The Xynomyzithra Kritis PDO should be kept in the refrigerator or in a very cool and dry place. It is a table cheese, but can also be used in some typical local recipes. When it is cooked, its taste becomes milder.
Marketing
The product is sold as Xynomyzithra Kritis PDO. It is marketed in barrels that are pressed to avoid the intrusion of air, which could damage the cheese.
Distinctive Features
The name of the Xynomyzithra Kritis PDO derives from the combination of two words: mizithra, which indicates the family of whey cheeses to which this cheese belongs, and xyno, which means acrid and indicates its main flavour characteristic.
