Xinomyzithra Kritis

Origin

Where it is made

Made from whey of milk produced in the four regional units of Crete.

West to east. Schematic only, not to scale.

History

The story

Nothing went to waste in a Cretan dairy. When a hard cheese such as graviera is made, the liquid left behind, the whey, still holds proteins and some fat. Heated again with a little fresh milk, it gives a new cheese. Left to sour and ripen in barrels, that cheese becomes xinomyzithra.

It is one of the four Cretan cheeses protected by the EU. Most of it today comes from Heraklion and Rethymno (ELGO-DIMITRA, 2026).

Raw material

Milk and proportions

Whey from sheep's milk, goat's milk or a mixture, from the four regional units of Crete. Whole sheep's or goat's milk from the area may be added, up to 15%. The milk comes from traditional breeds fed on local flora, collected at least 10 days after lambing or kidding. Whey from other milk types, milk powder, milk proteins, caseinates, colourings, preservatives and antibiotics are prohibited (Hellenic Ministry of Agriculture, 1994b; Hellenic Republic, 2020).

From milk to cheese

How it is made

Steps follow (Hellenic Ministry of Agriculture, 1994b; Hellenic Republic, 2020).

1. FilteringThe whey is filtered or centrifuged to remove fine curd particles.
2. Heating and adding milkThe whey is heated with stirring; whole sheep's or goat's milk (up to 15%) is added.
   68 to 70 °C
3. FlakingStirring continues until the whey proteins rise as flakes, then heating continues faster.
   about 80 °C, then up to 92 °C
4. Resting and drainingThe curd rests about 30 minutes, is moved to moulds and drains for 3 to 5 hours.
5. SaltingSalt is mixed in carefully.
   1.5 to 2.0% salt
6. SouringThe curd is pressed in cloth bags for about a week, while its acidity rises.
7. Barrel ripeningPacked into barrels without air pockets and ripened for at least two months.
   below 10 °C

Composition

What is in it

Source (Hellenic Republic, 2020).

Protected Designation of Origin

Legislation

In numbers

Certified production

Certified PDO Xinomyzithra Kritis produced per year, all of Crete (ELGO-DIMITRA, 2026). See all figures.

Tasting notes

Look, smell and taste

At the table

How it is used

Spread on bread or barley rusks with olive oil; in sweet and savoury pies, including the Easter tourta of Chania, which combines several fresh cheeses with lamb (Cantina, n.d.); with honey as a dessert; in kalitsounia.

At home

How to store it

Keep refrigerated in its container, covered, and use within a few days of opening. Always use a clean spoon. Under Greek law, ripened soft cheeses are kept at 0 to 20 °C until sale (Hellenic Republic, 2020), but at home the fridge is best.

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