Cretan Cheese, cretancheese.gr
Xygalo Siteias
Illustrative image

Made from the milk of

Goat's milk, with sheep's milk added when goat's milk is not enough

Soft, spreadable

Xygalo Siteias

Ξύγαλο Σητείας

Say it: KSEE-ga-lo see-TEE-as

A soft, spreadable, gently sour cheese from Sitia in eastern Crete. Its name comes from the ancient Greek oxygala, sour milk.

Milk
Goat, or goat and sheep
Type
Soft, acid-set, spreadable
Ripening
About 1 month
EU PDO since
2011

Origin

Where it is made

Xygalo Siteias may only be made in the municipalities of Sitia, Makry Gialos, Itanos and Lefki in eastern Crete.

Chania
Rethymno
Heraklion
Lasithi

West to east. Schematic only, not to scale.

History

The story

Sitia has the driest, sunniest climate on Crete and more than 700 plant species, dominated by aromatic shrubs such as sage and thyme. Minoan pierced clay vessels for draining curd have been found at nearby Palaikastro, and records from 1347 to 1450 describe cheese shipped from the port of Sitia to Venice, Egypt and Cyprus (European Commission, 2011).

Traditionally xygalo was made in summer in the mountain mitata, in clay pots with a hole near the base for draining the whey. It was first described in writing in 1957 (European Commission, 2011). Its name links it to the ancient oxygala (Lapidakis & Fragkiadakis, 2022).

Raw material

Milk and proportions

Raw milk from healthy goats and sheep raised traditionally in the area. Goats must be of indigenous Greek breeds; sheep are mainly of the Sitia breed, with the Psiloritis and Sfakia breeds and their crosses. Sheep's milk is added when there is not enough goat's milk, and its fat is then adjusted so that the cheese does not exceed 46% fat in dry matter (European Commission, 2011).

From milk to cheese

How it is made

Steps follow (European Commission, 2011).

  1. Optional pasteurisationThe milk may be pasteurised, then cooled.
    25 °C
  2. Salting the milkSalt is dissolved in the milk before souring, with lactic cultures and a little natural animal rennet.
    up to 2% salt
  3. Natural souringThe milk sours for 7 to 10 days in covered but not airtight containers. The curd is never stirred.
    15 to 20 °C
  4. SkimmingExcess fat and cream are removed from the surface.
  5. RipeningThe cheese ripens for about a month in the same containers, then the whey collected at the bottom is removed.
    10 to 15 °C
  6. CoolingThe cheese is chilled. If the milk was not pasteurised, it is kept cold for at least 2 months before sale.
    below 4 °C

Composition

What is in it

Moisture75% maximum
Fat in dry matter33 to 46%
Salt1.5% maximum
PackagingUp to 5 kg, packed within the area; shelf life up to 6 months

Source (European Commission, 2011).

Protected Designation of Origin

Legislation

EU registrationCommission Implementing Regulation (EU) No 766/2011, registered as PDO; single document in Official Journal C 312 of 17 November 2010 (European Commission, 2011)
LabelCheese made from unpasteurised milk must state that it is made with raw milk (European Parliament & Council, 2004)

In numbers

Certified production

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

YearTonnes
202072.7 t
202149.7 t
202292.7 t
2023116 t
2024116 t
2025111 t
2026 (Jan to Aug)162 t

Tasting notes

Look, smell and taste

Look

White, with no rind.

Texture

Soft, pasty or slightly grainy, spreadable.

Aroma

Fresh, lactic, with a light goat note.

Taste

Fresh and gently sour (European Commission, 2011).

At the table

How it is used

Spread on barley rusks or bread with olive oil; on dakos with tomato; as a dip with raw vegetables; in pies.

At home

How to store it

Keep at or below 4 °C, covered. Use a clean spoon each time and eat within a few days of opening.

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References