Popular fresh cheese made on most islands: it is creamy, a little grainy with a sour and slightly sharp flavor. Xinomyzithra is made from sheep’s and goat’s milk, except on Naxos and Tinos where it is made from cow’s milk. But the method for making this cheese is the same everywhere: the fresh milk is immediately strained and put into large jars with a small quantity of natural rennet to start the fermentation to clot it and give it the soured flavor of yogurt. The mixture is not subjected to any heat as it is a completely fresh cheese that sets in 24 hours. The cheese is then strained in cloth bags for a several hours before being consumed. Frequently, it is salted. Xinomyzithra is consumed within a few days but can also be dried for grating over dishes.