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Pichtogalo Chanion Cheese
About Pichtogalo Chanion Cheese
Pichtogalo Chanion is a traditional Greek cheese from the region of Chania in Crete. Made from goat’s or sheep’s milk, it has a rich, creamy texture and a mild, slightly tangy flavor. It’s often used in Cretan cooking for pies, pastries, and as a table cheese, enjoyed with olives and bread.
Key Facts
| Country of Origin | Greece |
| Specific Origin | County of Chania |
| Protection | PDO (1996) |
| Milk Type | Sheep's or goat's milk |
| Milk Treatment | Fresh or pasteurized |
| Fat Content | Minimum 50% dry fat |
| Moisture Content | Max 65% |
| Rind | No shape or skin |
| Texture | Soft, spreadable |
| Flavor | Sweet and acid, fresh and pleasant |
| Aroma | Characteristic |
| Colors | White |
| Forms | In containers |
| Age | Within two to three months |
| Rennet Type | Natural rennet |
What is Pichtogalo Chanion Cheese?
Pichtogalo Chanion, also known as Chaniotiki Mizithra, is a soft, spreadable cheese with PDO (protected designation of origin) status since 1994. The name derives from the Greek words "pichto" (thick) and "gala" (milk). This cheese is produced exclusively in the county of Chania on the Greek island of Crete from sheep’s or goat’s milk, or a combination of both.
Production
The milk used for Pichtogalo Chanion comes from animals that graze on the rich vegetation of the local area. The cheese is produced within forty-eight hours after milking. The milk is filtered and coagulated at 64–77°F (18–25°C) in two hours using natural rennet. The curd remains in the cauldron for another twenty-four hours for acidification. Without being cut, it is filtered using cheesecloth, and 1% salt is added. The cheese is then stored at 39°F (4°C) and consumed within two to three months.
Characteristics
Pichtogalo Chanion is white, has no holes or rind, and has a sweet, acidic, fresh, and pleasant taste. Its aroma is similar to yogurt. The cheese has a maximum moisture content of 65%, a minimum dry fat content of 50%, 16-20% protein, and about 1% salt.
Traditional Uses
Pichtogalo Chanion is used in traditional Cretan recipes such as Dakos, Bougatsa, Boureki, and Kalitsounia. It is also a key ingredient in the pies of Sfakia and a Cretan meat pie called tourta. The cheese pairs well with Greek wine, raki, or ouzo.
Production and Export
Although it has been produced for hundreds of years in low quantities, the production of Pichtogalo Chanion has increased in recent years. In 2012, 45 tons were produced, with minimal quantities exported to Germany.
Alternative Names for Pichtogalo Chanion
Πηχτόγαλο Χανίων
