Xynomyzithra Kritis 
Xynomyzithra is a Greek whey cheese made from ewes' and/or goats' milk, the sour version of Mizithra. Soft, snow-white and moist, it is best known served with honey and baked into small Cretan cheese pies called kalitsounia.
Key Facts
| Country of Origin | Greece |
| Specific Origin | Island of Crete |
| Protection | PDO (1996) |
| Milk Type | Sheep’s and goat’s milk whey, or a combination |
| Milk Treatment | Heated |
| Fat Content | Full fat (max 15%) |
| Rind | No external rind |
| Texture | Soft, creamy |
| Flavor | Sour, a bit acidic, sweetish |
| Colors | White |
| Forms | Various sizes, truncated cone or ball |
| Age | At least 2 months |
| Alternative Spellings | Xynomizithra, Xynomyzithra, Xinomyzithra |
| Also Known As | Ξυνομυζήθρα Κρήτης |
What is Xynomyzithra Kritis Cheese?
Xynomyzithra is a Greek whey cheese with a little milk added, and it is the sour counterpart to Mizithra. It comes from ewes' milk, goats' milk, or a mix of the two. Crete is the main source, though other parts of Greece make it as well.
The Cretan version, Xynomyzithra Kritis, carries a protected designation of origin in the EU and the UK.
Production begins with strained ewe or goat whey that is heated and stirred. A small amount of full-cream milk goes in, up to 15% for the Cretan PDO cheese. The curd stands for 30 minutes, drains in molds, then it is pressed and ripened for no less than two months.
It is sold in various sizes, usually shaped as a truncated cone or a ball. The cheese is snow-white, soft, creamy and moist, and the taste is sour.
The common way to eat it is with honey as a dessert. It also works as a table cheese, in salads, and in baked goods, above all in kalitsounia, the small cheese pies.
How Does Xynomyzithra Kritis Cheese Compare?
The most relevant cheeses to compare Xynomyzithra Kritis against.
