Amari Cretan Xynomyzithra PDO is a traditional soft whey cheese made from sheep and goat milk, closely tied to Cretan cheesemaking practices. It is produced mainly from whey left after cheese production, with the addition of a small amount of fresh milk that enhances its richness.

After heating and curd formation, the cheese is drained and undergoes a short maturation period, resulting in a soft but slightly structured texture. On the palate, it is distinctly tangy, with a fresh acidity that differentiates it from milder whey cheeses.

The texture is creamy with a light graininess, and the color is bright white. Compared to hard cheeses, it has higher moisture and a more delicate structure.

Its flavor profile is balanced by moderate fat content, giving it a rounded mouthfeel despite its lightness. It is commonly used in salads, pies, and traditional dishes, and often paired with honey to contrast its acidity.

The PDO designation ensures that both production and raw materials are strictly linked to Crete. Overall, it represents a fresh and terroir-driven expression of Cretan dairy tradition.