Crete, Greece…a place I never thought I would see in my lifetime. A region that I grew up dreaming of visiting because of my childhood love of Greek mythology, architecture, and poetry. An enticing haven because of its influence on the world. How could I ever envision that my favorite food (cheese,duh) would be the calling to bring me to this island ?
My adventures with cheese continue to bring me to new horizons. I was fortunate to participate in the European Food Masters, an event organized by the Agronutritional Cooperation of the Region of Crete, as well as the embassies of Greece and France. The mission of this collaboration was to be introduced to excellent PDO products. Protected Designation of Origin (PDO) is a status that applies to certain agricultural products such as wines and cheeses produced in a specific region of a country. And oh have the stars aligned on this one, with me plunging fully into the entire royal brigade of PDO products, especially the four Cretan cheeses given this iconic status.
The Cretan cheeses with PDO recognition are as follows: Xynomyzithra Kritis, Pichtogalo Chanion, Xygalo Siteias, and Graviera. All four are made of a mixture of pasteurized sheep and goat milk. Each cheese has specific characteristics that helps to be incorporated in a variety of meals on the island. One of the most traditional meals on the island is Dakos, a bread-based dish made of barley rusk, Xynomyzithra, fresh tomato compote, capers & olive oil.
My main introduction to these PDO cheeses was through a visit with the Cretan Gastronomy Center. This culinary arts hub is dedicated to promoting the unique heritage of Crete. Located in western Crete near Chania, the organization offers a variety of educational and experiential activities related to the cuisine and traditional foods of Crete which include : cooking classes, seminars, and food and wine tastings. The center also serves as a gathering place for chefs and media to host culinary festivals and special events.
In the world of cheese, we may be geared to automatically associate the food with countries such as France, Switzerland, or Italy. The reality is that cheese has very deep and ancient roots, and I was grateful for the introduction through the Cretan lens of history. Cretan cheese such as Xynomyzithra has heritage going back as far as the Minoans of over 4,000 years. This rustic and yet still super bold cheese is a modern day artifact that has stood the test of time and continues to bring honor and play a great role in the spirit and traditional cuisine of modern day Cretans.
Crete was everything I dreamed about and more. A true food paradise, there is a thriving food culture that is proud and vibrant. It is clear Crete’s unique topography influences the flavors of its foods, further providing bragging rights to the inhabitants of this beautiful island. Cheese is a staple of the local cuisine due to shelf-life, high nutritional value, and versatility. Absolutely loved my time in Crete and can’t wait to return!
