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Cheese from Greece — the island of Crete
Sheep or goat whey is strained, heated to 92 °C over half an hour with a little whole milk added on the way, and the curd that forms is drained in moulds for 3–5 hours. It is salted, put in cloth sacks and pressed for a week so that it sours, then ripened at least 2 months in containers in cool rooms.
| Whey of sheep or goat milk, or a mixture, from local breeds | [xyno-el1994] |
| Whole sheep or goat milk (prosgala)up to 15 % by weight | Usually added when the whey reaches 68–70 °C[xyno-el1994][xyno-en1994] |
| Salt1.5–2 % by weight | [xyno-el1994][xyno-en1994] |
Total time across the recorded steps: 2.2 months
What changes: The strained whey is stirred and heated close to boiling
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
Sheep or goat whey is strained, heated to 92 °C over half an hour with a little whole milk added on the way, and the curd that forms is drained in moulds for 3–5 hours. It is salted, put in cloth sacks and pressed for a week so that it sours, then ripened at least 2 months in containers in cool rooms. Made in 6 steps over 2.2 months. The longest step, ripen in containers, takes at least 2 months (Application for registration) and runs at up to 10 °C (Application for registration). Salt is 1.5–2 % (Application for registration).
| Main step | at least 2 monthsSet[xyno-el1994][xyno-en1994] | Ripen in containers |
|---|---|---|
| Temperature | up to 10 °CSet[xyno-el1994][xyno-en1994] | Ripen in containers |
| Salt | 1.5–2 %Set[xyno-el1994][xyno-en1994] | Salt and fill cloth sacks |
Fresh myzithra and anthotyros are set by heat and eaten with little or no fermentation. Here the drained whey curd is salted, pressed in cloth sacks for a week so that it sours, and ripened for at least 2 months.
The specification salts the curd at 1.5–2 % of its weight, presses it for 1 week to raise its acidity, and ripens it for at least 2 months.
Hazards the sources name: Listeria monocytogenes, which grew in inoculated anthotyros, a related fresh Greek whey cheese, at 4 °C (not studied in xinomyzithra, which is salted and soured).
Every number is labelled with how it is known. How this atlas is made
Registered in 1996 (Commission Regulation (EC) No 1107/96 of 12 June 1996) on the application of the association of cheese makers of the Rethymno prefecture, under Greek Ministerial Decision 313051/14-1-94. The application says the cheese has been made in Crete for many centuries.
