PICHTI PICHTOGALO – Anthogalo Cretan cheese
Soft cheese, without shape and skin, with a creamy texture, without holes and with white color. The maximum permissible humidity is set at 65% by weight, while the minimum fat content is set at 50% by weight, a combination that practically means about 16% fat in the cheese as it is. The salt does not exceed 1.5%.
Pleasant aromas of milk, which has undergone acidification and a cool, sour taste.
Simple and fast in its cheese-making, it was traditionally the “easy” food for the shepherds in the mountains, but also a good way out for the milk of the domestic animals, especially the goats. Similar cheeses – more or less known – are found in the tradition of many other livestock zones, such as Katiki Domokou, Tsalafouti of Etoloakarnania, Geremezi and the Messinian Armi.
White, soft, creamy cheese, from goat and / or sheep, whole milk, usually pasteurized in its commercial versions. The milk comes exclusively from sheep and goats.
Table cheese, with many uses both as a snack in toasted bread, and as an accompaniment to salads, Cretan dako and ladera. For the housewives of Chania, it is necessary in the local patty, the meat cake and in the famous bougi of Chania. Suitable for white, dry wines, with slightly toned acidity.