• Xini Myzithra Alifierakis 350g in its vacuum pack, next to a Cretan dakos and a cheese pie
  • Xini Myzithra cut into cubes on a plate with olive oil and oregano
  • Dakos with tomato, crumbled cheese and Kalamata olives on a ceramic plate
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Alifieraki

Xini Myzithra from Crete – Sour Sheep & Goat Cheese for Dakos (350g)

Xini Myzithra from Crete – Sour Sheep & Goat Cheese for Dakos (350g)
€9,32 EUR
€9,32 EUR
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Product Description

The sour fresh cheese of Crete, for dakos and kalitsounia

Xini Myzithra is the sour version of Cretan myzithra, made in Crete by the Alifierakis family from the whey of sheep's and goat's milk, with fresh milk added and a little salt. It is the cheese Cretans crumble over barley rusks and fold into kalitsounia, the small cheese pies of the island. Each piece is vacuum-sealed and packed for Kriton Paradosi.

White, moist and crumbly, with a clean lactic sourness and a gentle salt. Anyone who has ordered dakos in a Cretan taverna will recognise it: the soft, slightly sour cheese that soaks up the tomato juice and the olive oil.

How to use it

  • Cretan dakos: crumbled over a barley rusk with grated tomato, olive oil and oregano
  • Kalitsounia and savoury pies, mixed with fresh mint or spinach
  • In a tomato and cucumber salad, in place of feta
  • With thyme honey and walnuts, as a simple dessert

Nutritional Components

A Cretan whey cheese, soured and fresh

Xini Myzithra is made from the whey of Cretan sheep's and goat's milk, with fresh milk added: a whey cheese, left to sour and eaten fresh. Per 100g it brings 19g of protein and 21g of fat.

  • Milk: sheep's and goat's milk from Crete.
  • Type: fresh whey cheese, naturally sour.
  • Moisture: max 65%. Fat in dry matter: min 65%.
  • Producer: Alifierakis family, Crete, packed for Kriton Paradosi.

Nutritional values per 100g

  • Energy: 1,151 kJ / 277 kcal
  • Fat: 21.0g — of which saturates: 15.0g
  • Carbohydrates: 3.0g — of which sugars: 3.0g
  • Protein: 19.0g
  • Salt: 2.5g

Ingredients

Whey from sheep's and goat's milk, milk, salt.

Allergens: contains milk.

Produced in Crete from local sheep's and goat's milk.

Useful Information

Storage guide: keeping it fresh and sour

A fresh cheese: sealed under vacuum it travels well, and it goes in the fridge the moment it arrives.

How to store it

  • Temperature: between +2°C and +6°C.
  • Sealed: keep it in its vacuum pack until you use it.
  • Once opened: in a closed container in the fridge.

Freshness timeline

  • Unopened: until the best-before date printed on the pack.
  • Opened: within 7 days.

Product details

  • Format: whole piece, vacuum-sealed
  • Net weight: 350g
  • Origin: Crete, Greece
  • Producer: Alifierakis family, for Kriton Paradosi
  • Allergens: milk
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