Work

Culinary Uses of Cretan PDO Products: Nutritional Analysis of Cheese-Based Recipes

Year: 2026

Type: article

Abstract: Xynomyzithra Kritis, Pichtogalo Chanion, and Xygalo Siteias are protected designation of origin (PDO) soft cheeses from Crete, widely used in local recipes for appetizers, main courses, and desserts. This study analyzed 71 recipes containing these cheeses to evaluate their nutritional composition and compliance with criteria for balanced meals. Only seven recipes (five appetizers with Xynomyzithra Kritis and two main courses with Xygalo Siteias) met all balanced meal criteria. Most recipes exceeded recommended levels of fat and saturated fat, while carbohydrate and sugar content varied by meal type. Plant-based recipes generally showed better compliance than meat-based ones, with meat-based main courses containing significantly higher protein (12.1 g/100 g) than plant-based equivalents (6.4 g/100 g). The findings indicate that recipes containing PDO soft cheeses—particularly those with Pichtogalo Chanion—require reformulation, to improve adherence to nutritional recommendations. These findings offer practical guidance for chefs, consumers, and policymakers aiming to preserve culinary heritage while promoting healthier dietary patterns.

Source: Gastronomy

DOI: 10.3390/gastronomy4020008

Authors: Eleni Vasilelli, Anastasia Markaki, Ioannis Sfendourakis, Vassilios Raikos

Institution: Hellenic Mediterranean University

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $1,207