Xigalo of Sitia: The Refreshing Cheese of Crete
Xygalo of Siteia is a traditional dairy product produced from the natural acidification of goat’s and sheep’s milk. White in colour, it is a spreadable cheese with a somewhat grainy texture, an acidic and slightly salty taste, and a distinctively pleasant aroma. In 2011, it was officially recognised with a Protected Designation of Origin (PDO), underscoring its authenticity and cultural importance.
Characteristics
Xygalo is a soft, refreshing cheese that stands out for its tangy yet balanced flavour. Its unique method of production, free from the use of rennet, makes it different from most Greek cheeses.
Preparation
The milk is left to acidify naturally with the help of lactic acid bacteria. It is then drained and lightly salted, resulting in a cheese that is creamy yet slightly grainy, with a mild saltiness and a bright, tangy taste.
Culinary Uses
Xygalo is highly versatile and pairs beautifully with a wide range of dishes:
- Enjoyed plain as an appetiser.
- Spread on bread or dakos, often drizzled with olive oil and oregano.
- Served alongside dolmadakia, gemista, French fries, or fresh salads.
- Used in traditional pies or as an accompaniment to pilafs and grilled meats.
It also pairs perfectly with a glass of raki or wine.
Nutritional Value
Rich in protein and calcium, Xygalo supports a balanced diet. Its natural acidity makes it light and easy to digest, while its refreshing taste is especially enjoyed during the warm summer months.
A Piece of Tradition
Xygalo is more than just a cheese—it is a product that embodies the gastronomic heritage of Siteia and the art of Cretan cheesemaking. With its distinctive taste and character, it continues to honour tradition while delighting modern palates.
