Pichtogalo Chanion
A soft table cheese with a creamy texture produced traditionally from goat's milk or sheep's milk or from a mixture of the two.
Geographical area: The administrative area of the Chania prefecture in Crete.
This cheese has a history stretching back very many years and is produced using traditional technology within the defined geographical area. The milk is coagulated at 18-250C within 2 hours. The cheese curd is left to sour for 24 hours and is then placed in cheesecloths to drain. After completion of draining salt (MaCl) is added in the proportion of 1%. The cheese is then ready to eat.
