Xynotyro

Xynotyri is an unpasteurized whey cheese from Greece made from sheep's milk or goat's milk, with a hard and flaky consistency, a pungent aroma and a yogurt-like sweet and sour taste. "Xynotyri" means "sour cheese" in Greek. Traditionally, the cheese is drained and cured in reed baskets or allowed to mature in bags made of animal skin. Cow's milk is not utilized in the production.

Xynotyri cheese can be consumed either as fresh cheese or after being ripened with the use of naturally dominating microflora during a 3-month maturing period.[1] The Lactobacillus strains in Xynotyri have antibacterial effects that kill Salmonella pathogens, a finding that is of special interest for producers of health-giving cheeses according to researchers at the French Institut National de la Santé et de la Recherche Médicale.[2]
See also

List of cheeses

References

Ztaliou, I. et al. (1995). Lait 1996:76, pp. 209-216.

Fayol-Messaoudi, D. et al. (2007). "The Lactobacillus plantarum strain ACA-DC287 isolated from a Greek cheese demonstrates antagonistic activity in vitro and in vivo against Salmonella enterica serovar Typhimurium". Journal of Applied Microbiology 103 (3), 657–665. doi:10.1111/j.1365-2672.2007.03293.x. PMID 17714399.

vte

Greek cheeses
List of Greek Protected Designations of Origin cheeses
PDO

Anevato Arseniko Naxou Batzos Feta Formaela Graviera Galotyri Kalathaki Limnou Katiki Domokou Kasseri Kefalotyri Kefalograviera Krasotyri Kopanisti Mykonou Ladotyri Mytilinis Metsovone Manouri Pichtogalo San Michali Sfela Xynomizithra Xygalo

Other

Anthotyros Armogalo Armexia Boukovela Chloro Corfú Eriki Florinela Foumarino Froumaela Kariki Komos Naxou Malaxia Manoura Sifnou Melichloro Mastelo Metsovela Melanotyri Melitiro Mizithra Petroto Prentza Skotyri Synoro Talagani Tyrogliata Tyrovolia Touloumotyri Vasilotyri Volaki Xerotyri Xynotyro

Tirokafteri