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Cheese from Greece, Crete
Goat milk, sheep milk or a mix of the two is coagulated at 18–25 °C within two hours and the curd is left to sour for 24 hours. It is drained in cheesecloths and salted at 1 %, and is then ready to eat. The specification describes a soft table cheese with a creamy texture.
| Goat milk, sheep milk, or both | [eu-summary] |
| Salt1 %, added after draining | [eu-summary] |
Total time across the recorded steps: 26 h
What changes: Starting material: goat or sheep milk, or both
Output: goat, sheep or mixed milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Goat milk, sheep milk or a mix of the two is coagulated at 18–25 °C within two hours and the curd is left to sour for 24 hours. It is drained in cheesecloths and salted at 1 %, and is then ready to eat. The specification describes a soft table cheese with a creamy texture. Made in 5 steps over 26 h. The longest step, leave the curd to sour, takes 24 h (European Commission). Salt is 1 % (European Commission). Lactic streptococci and lactococci (about 7.9 log CFU/g) and lactobacilli (about 8.1 log CFU/g), mainly mesophilic does most of the fermenting.
| Main step | 24 hSet[eu-summary] | Leave the curd to sour |
|---|---|---|
| Temperature | 18–25 °CSet[eu-summary] | Set the milk |
| Salt | 1 %Set[eu-summary] | Salt and serve |
| Acidity | pH 4.4Measured[papageorgiou1998] | Salt and serve |
It is a quick fresh cheese of soured goat or sheep milk. The curd sours for 24 hours, is drained in cheesecloths and is salted at 1 %.
In 62 traditionally made samples, 3 to 6 days old, E. coli was found in 88.7 % and Listeria monocytogenes in 6.45 %. The same study showed good cheese can be made from pasteurised milk with a 4 % mesophilic starter.
Hazards the sources name: Escherichia coli (in 88.7 % of 62 traditional samples); Listeria monocytogenes and coagulase-positive staphylococci (each in 6.45 % of samples); Bacillus cereus (14.51 %) and sulfite-reducing clostridia (40.32 %).
Every number is labelled with how it is known. How this atlas is made
Greek Ministerial Decision 313062 of 17 January 1994 recognised the protected designation of origin of Pichtogalo Chanion cheese, and the application says the cheese has a history stretching back very many years. Commission Regulation (EC) No 1107/96 of 12 June 1996 registered the name as a PDO.
