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Cheese from Greece, Crete
Goat milk, sheep milk or a mix of the two is set at 18–25 °C within two hours and the curd is left to sour for 24 hours. It is drained in cheesecloths and salted at about 1 %, and is then ready to eat. The result is a soft, spreadable, salty-sour cheese with the aroma of yogurt. Made in 5 steps over 26 h. The longest step, leave the curd to sour, takes 24 h (European Commission). Salt is 1 % (European Commission). Lactic streptococci and lactococci (about 7.9 log CFU/g) and lactobacilli (about 8.1 log CFU/g), mainly mesophilic does most of the fermenting.
| Main step | 24 hSet[eu-summary][lapidakis2022] | Leave the curd to sour |
|---|---|---|
| Temperature | 18–25 °CSet[eu-summary] | Set the milk |
| Salt | 1 %Set[eu-summary] | Salt and serve |
| Acidity | pH 4.4Measured[papageorgiou1998] | Salt and serve |
| Goat milk, sheep milk, or both[eu-summary] | |
| About 1 % of the curd | Salt[eu-summary][lapidakis2022] |
| Starter | traditionally none; a 1998 study recommends 4 % mesophilic starter for pasteurised milk |
Total time across the recorded steps: 26 h
What changes: Starting material: goat or sheep milk, or both
Output: goat, sheep or mixed milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
It is a quick fresh cheese of soured goat or sheep milk, drained in cloth and salted to about 1 %. It is not ripened, unlike Xygalo Siteias, which sours undisturbed in tubs for weeks.
Made traditionally from raw milk and eaten fresh, with no ripening. In 62 traditional samples, E. coli was found in 88.7 % and Listeria monocytogenes in 6.45 %. The same study showed good cheese can be made from pasteurised milk with a 4 % mesophilic starter.
Hazards the sources name: Escherichia coli (in 88.7 % of 62 traditional samples); Listeria monocytogenes and coagulase-positive staphylococci (each in 6.45 % of samples); Bacillus cereus (14.51 %) and sulfite-reducing clostridia (40.32 %).
Every number is labelled with how it is known. How this atlas is made
Pichtogalo Chanion was registered as a PDO in 1996 on the basis of a 1994 Greek ministerial decision recognising its long local history.
