Cheeses That Start With X

Cheeses that start with X are thin on the ground, especially if you are browsing a typical UK supermarket cheese aisle. You will not find many everyday British cheeses beginning with this letter, but there are a few genuine and interesting examples, mostly from Greece and the wider eastern Mediterranean.

The slightly awkward part is spelling. Many of these names are transliterated from Greek, so you may see them written with X, Xi or Xy depending on the producer, importer or recipe book. That means a cheese listed as Xinomizithra in one place might appear as Xynomizithra somewhere else.

Below you will find a practical guide to the main cheeses that start with X, what they taste like, how to use them, and how to shop for them without wasting money.

Cheeses That Start With X: Quick List

Here are the most useful X cheeses to know about:

Xynotyro – a Greek sour cheese, often made with sheep’s or goat’s milk.
Xinomizithra – a soft, tangy Greek whey cheese, especially associated with Crete.
Xynomizithra Kritis – the protected Cretan version of Xinomizithra.
Xigalo Siteias – a soft, creamy, sour cheese from Sitia in eastern Crete.
Xygalo – an alternative spelling often used for Xigalo.

Some are not easy to find in ordinary UK shops, but they may appear in Greek delis, Mediterranean food stores, specialist cheesemongers or online.

At a Glance: X Cheeses Compared

Cheese	Origin	Milk	Texture	Flavour	Best Uses
Xynotyro	Greece	Usually sheep’s or goat’s milk	Can be crumbly, firm or semi-hard	Tangy, salty, sharp	Salads, pies, pasta, mezze boards
Xinomizithra	Greece, especially Crete	Sheep’s or goat’s milk whey, sometimes with milk or cream	Soft and spreadable to crumbly	Fresh, sour, milky	Dakos, pastries, stuffed vegetables, dips
Xynomizithra Kritis	Crete, Greece	Sheep’s or goat’s milk whey and milk	Soft, moist, lightly grainy	Tart, fresh, creamy	Cretan salads, pies, breads, savoury bakes
Xigalo Siteias	Sitia, eastern Crete	Sheep’s or goat’s milk, or a mixture	Soft, creamy, spreadable	Acidic, lactic, gently salty	Spreads, toast, mezze, roasted vegetables
Xygalo	Greece	Usually sheep’s or goat’s milk	Soft and creamy	Tangy, sour, yoghurt-like	Used as an alternative spelling for Xigalo

1. Xynotyro

Xynotyro, sometimes written as Xinotyro or Xynotyri, is a Greek cheese whose name roughly points to sourness. It is one of the better-known examples when looking for cheeses beginning with X, though it is still a specialist find in the UK.

It is commonly made from sheep’s milk, goat’s milk or a mixture of the two. Depending on where it is made and how it is aged, Xynotyro can range from fresh and crumbly to firmer, saltier and sharper. Some versions are pale and soft, while others become harder and more intense as they mature.

What does Xynotyro taste like?

Expect a tangy, salty cheese with a noticeable sour edge. It can be a little like a sharper feta in some uses, although the texture and exact flavour vary. Goat’s milk versions may have a more rustic, grassy flavour, while sheep’s milk versions can feel richer.

How to use Xynotyro

Crumble it over Greek-style salads with cucumber, tomato, olives and red onion.
Use it in savoury pies with spinach, leeks or courgettes.
Serve small pieces with olives, bread and roasted peppers.
Scatter over pasta or roasted vegetables instead of feta.
Mash with herbs and a little olive oil for a quick spread.

Money-saving tip

If you find Xynotyro in a deli, buy a small amount first. Strong, tangy cheeses go further than mild cheeses because you need less to make an impact. A little crumbled over a meal can add plenty of flavour without needing a large portion.

2. Xinomizithra

Xinomizithra is a Greek whey cheese, strongly associated with Crete. It may also be written as Xynomizithra, Xinomyzythra or similar spellings. The spelling changes can be confusing, but they usually refer to the same style of tangy, fresh cheese.

Traditional mizithra is a Greek whey cheese, and the xino part indicates sourness. Xinomizithra is usually made from sheep’s or goat’s milk whey, often enriched with milk or cream. It is soft, white and gently grainy, with a fresh acidity that makes it very good in both savoury and slightly sweet dishes.

What does Xinomizithra taste like?

Xinomizithra tastes fresh, milky and tart. It is less aggressively salty than some feta-style cheeses and often has a soft, creamy texture. Think of something between ricotta, fresh goat’s cheese and a tangy curd cheese, though it has its own character.

How to use Xinomizithra

Spread on toasted bread with olive oil, oregano and cracked black pepper.
Use in Cretan-style dakos with tomato and barley rusks.
Mix into spinach or herb pies.
Stuff into peppers, courgettes or filo parcels.
Pair with honey for a simple sweet-savoury snack.

Budget substitute if you cannot find it

Xinomizithra is not always easy to buy in the UK. If a recipe calls for it and you need a practical substitute, try a mixture of ricotta and a little feta, or ricotta with a spoonful of Greek yoghurt and a pinch of salt. It will not be identical, but it gives a similar soft, tangy effect.

3. Xynomizithra Kritis

Xynomizithra Kritis is the Cretan version of Xinomizithra and is recognised as a traditional regional cheese. The word Kritis simply means of Crete. If you see this name on a label, it points to a specific Cretan style rather than a vague fresh cheese.

This cheese is usually soft, moist and lightly grainy, with a clean sourness. It is often eaten fresh and is popular in Cretan cooking. Because it is perishable and regional, it can be harder to find outside Greece than more export-friendly cheeses such as feta, halloumi or graviera.

Best ways to eat Xynomizithra Kritis

On warm bread with extra virgin olive oil.
With chopped tomatoes, oregano and olives.
In small savoury pastries.
With roasted aubergine or courgettes.
As part of a mezze-style plate with pickles, herbs and flatbreads.

Storage advice

Fresh cheeses should be kept chilled and used by the date on the packaging. Once opened, keep the cheese covered in the fridge and eat it promptly according to the label. If it smells unpleasant, shows unexpected mould, or the texture has changed in a worrying way, do not risk it.

4. Xigalo Siteias

Xigalo Siteias, also written as Xygalo Siteias, is a soft cheese from the Sitia area of eastern Crete. It is made from sheep’s milk, goat’s milk or a mixture, and has a creamy, spreadable texture. The flavour is sour, lactic and lightly salty.

This is one of the more distinctive cheeses that start with X because it is usually eaten as a soft spread rather than a firm cheese for slicing. It is excellent with bread, rusks, vegetables and olive oil.

What does Xigalo Siteias taste like?

Xigalo has a yoghurt-like tang with a creamy body. It is not usually a punchy, hard cheese. Instead, it brings freshness and acidity, which is why it works so well with sweet tomatoes, roasted peppers and rich olive oil.

How to serve Xigalo

Spread on toast with cherry tomatoes and basil or oregano.
Spoon next to grilled lamb, chicken or vegetables.
Use as a dip with warm pitta.
Add to a mezze board instead of cream cheese.
Serve with roasted beetroot, walnuts and herbs.

Cheap UK alternatives

If you cannot get Xigalo, look for soft goat’s cheese, labneh, thick Greek yoghurt, or a whipped feta and yoghurt mix. These alternatives are usually easier to find and often cheaper, especially if you are cooking rather than serving a traditional Cretan meal.

5. Xygalo

Xygalo is commonly used as an alternative spelling for Xigalo. The difference usually comes down to transliteration rather than a completely separate cheese. If you are searching online or in a specialist shop, it is worth trying both spellings.

For alphabet food lists, Xygalo is useful because it genuinely begins with X in English spelling. In practical terms, treat it as the same soft, sour Cretan cheese style discussed above.

Why Are There So Few Cheeses Beginning With X?

The letter X is uncommon at the start of English food words, and even less common in traditional British cheese names. Many X cheese names come from transliteration, especially from Greek, where the sound represented by X in English does not match how many English speakers naturally use the letter.

That is why most cheeses that start with X are regional names rather than supermarket staples. You are more likely to find X cheeses in Mediterranean delis, Greek food shops, farmers’ markets with imported produce, or online specialist retailers.

Where to Buy Cheeses That Start With X in the UK

These cheeses are not always stocked in mainstream supermarkets, but there are a few places worth checking:

Greek and Cypriot delis: Often the best place to ask for Xinomizithra, Xynotyro or similar cheeses.
Mediterranean grocers: Shops selling olives, filo pastry, Greek yoghurt and imported feta may be able to order specialist cheeses.
Independent cheesemongers: Some can source regional European cheeses if you give them notice.
Online Greek food retailers: Useful for harder-to-find items, though delivery charges can make small orders expensive.
Food festivals: Occasionally a good place to discover imported or artisan cheeses you would not normally see.

How to Save Money When Buying Specialist Cheese

Specialist imported cheese can be pricey, so it pays to buy carefully.

Buy a small piece first: Especially with tangy or sour cheeses you have not tried before.
Ask about cut sizes: A deli may be able to cut a smaller portion than the pre-packed pieces on display.
Check delivery costs: Online chilled delivery can cost more than the cheese itself if you only buy one item.
Plan several meals: Use one cheese across salads, toast, pasta and stuffed vegetables so none goes to waste.
Use strong cheese as a flavouring: Crumble small amounts over meals rather than serving huge portions.
Look for substitutes when cooking: If the cheese is mixed into a pie or bake, a cheaper alternative may work well enough.

Simple Meal Ideas Using X Cheeses

Cretan-style tomato toast

Top toasted bread or rusks with grated tomato, a spoonful of Xinomizithra or Xigalo, olive oil, oregano and black pepper. It makes a quick lunch and uses very little cheese.

Spinach and Xynotyro parcels

Mix cooked spinach with crumbled Xynotyro, spring onions, dill and a beaten egg. Wrap in filo pastry and bake until crisp. This is a good way to stretch a small amount of cheese across several portions.

Roasted vegetable mezze plate

Serve roasted peppers, courgettes and aubergines with a spoonful of Xigalo, olives and flatbread. Add chickpeas or lentils if you want to make it more filling without spending much.

Budget pasta with tangy cheese

Toss hot pasta with olive oil, lemon zest, black pepper, parsley and a small amount of crumbled Xynotyro. Add peas, spinach or roasted tomatoes for a low-cost dinner.

Best Substitutes for X Cheeses

If you are following a recipe and cannot get the exact cheese, these swaps are useful:

If You Need	Try This Instead	Why It Works
Xynotyro	Feta, goat’s cheese, or a firm sheep’s milk cheese	Gives saltiness and tang
Xinomizithra	Ricotta mixed with Greek yoghurt and a little salt	Soft, mild and lightly sour
Xynomizithra Kritis	Ricotta and feta mixed together	Balances creaminess with sharpness
Xigalo or Xygalo	Labneh, soft goat’s cheese, or thick Greek yoghurt	Spreadable with a fresh tang

FAQs About Cheeses That Start With X

What cheese starts with X?

Cheeses that start with X include Xynotyro, Xinomizithra, Xynomizithra Kritis, Xigalo Siteias and Xygalo. Most are Greek cheeses, particularly linked with Crete.

Are there any British cheeses that start with X?

There are no widely known traditional British cheeses beginning with X. Most X cheeses you are likely to find are Greek or have names transliterated from another language.

Is Xinomizithra the same as Xynomizithra?

They are usually different spellings of the same Greek cheese name. Transliteration from Greek into English is not always consistent, so you may see several versions on labels and menus.

What does Xynotyro taste like?

Xynotyro is generally tangy, salty and sour, with a flavour that can range from fresh and milky to sharp and intense depending on how it is made and aged.

Can I buy X cheeses in UK supermarkets?

They are uncommon in standard UK supermarkets. Your best bet is a Greek deli, Mediterranean grocer, specialist cheesemonger or online Greek food retailer.

What can I use instead of Xigalo?

Labneh, soft goat’s cheese, thick Greek yoghurt or whipped feta mixed with yoghurt can all work as practical substitutes, especially for dips, spreads and toast toppings.

Are X cheeses vegetarian?

Not always. It depends on the rennet or production method used by the maker. Check the label or ask the retailer if you need a vegetarian cheese.

How should I store fresh X cheeses?

Keep fresh cheeses chilled, covered and in line with the use-by date on the packaging. Once opened, follow the label guidance and eat promptly. Do not eat cheese that smells off, has unexpected mould or has clearly spoiled.

More Alphabet Foods

Cheeses that start with X may be rare, but they are a brilliant reminder of how varied regional food can be. If you are working through alphabet foods, X is one of the trickier letters, so Greek cheeses such as Xynotyro, Xinomizithra and Xigalo are well worth remembering.