Xynomyzithra Kritis (xynomizithra of Crete) is a European protected designation of origin.
[1] Xynomizithra is made from strained ewe and/or goat whey which is heated and stirred.
A small amount of full-cream milk (up to 15% for Xynomyzithra Kritis) is then added.
The resulting curd stands for 30 minutes and is then put into molds to drain.
The cheese is soft, snow-white, creamy, and moist, with a sour taste.