Creamy goat cheese (Galomyzithra)

Simple everyday cheese made only in the prefecture of Chania, Crete. It has a soft yogurt texture and a slightly acidic to sweet taste. It is produced from unpasteurized sheep or a mixture of goat and sheep milk (usually mixed milk gives a fattier cheese).
It is eaten raw with fresh bread sprinkled with olive oil and oregano, in salad, in Cretan dako. With this cheese, the well-known Cretan kalitsounia, cheese pies, tyrokafteri and many more recipes are made, since it is a passepartout cheese.
It is used in pies or eaten as is. This cheese is used to make the well-known Chanio bougatsa.