Xygalo Siteias vs Xynotyro
Xygalo Siteias
Facts
- Milk
- Mixed milk
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Greece
- Place
- Sheep/Goat
- Status
- PDO
Xygalo Siteias is a soft white cheese from Crete, in Greece, and the name is protected. Makers use sheep's milk, goat's milk, or a mix of the two. The paste is spreadable, creamy or slightly grainy, and it has no rind. The taste is fresh, lightly salty, and sour. People eat it with bread, in salads, and in simple pies at the table.
Xynotyro
Facts
- Milk
- Mixed milk
- Texture
- Hard
- Type
- Whey
- Rind
- No rind
- Country
- Greece
- Place
- Mykonos
Xynotyro is a whey cheese from Mykonos in Greece, and the name means sour cheese. Makers use sheep's milk, goat's milk, or a blend of the two, and they do not use cow's milk. The cheese can be eaten soon after draining, or after it has dried into a hard flaky piece. A ripe wedge smells pungent and tastes sweet, sour, and faintly like browned milk. It is an island cheese with a sharp, lean identity.