ANSWERS: 1
  • Mizithra, or myzithra, is a traditional Greek sheep's milk cheese that is made from the whey formed in the production of two other Greek cheeses: feta and kefalotyri.

    Varieties

    Because mizithra is produced throughout Greece, tastes and textures may vary depending upon the production location. In general, though, mizithra comes in two styles--fresh and soft, and aged and hard.

    Fresh and Soft

    Fresh, soft mizithra may be salted or unsalted and is similar in texture to cottage, mascarpone, or ricotta cheese. It has a sweet, nutty flavor and is used for salads, pasta dishes, and as a dessert with honey.

    Aged and Dry

    Mizithra is also pressed into round and cylindrical shapes and then dried and aged, resulting in a salty, tangy cheese, similar to Italian Romano or pecorino. In this form, mizithra is generally sprinkled on pasta and meat dishes.

    Cretan Mizithra

    On the island of Crete, a popular dish at weddings is pasta boiled in meat broth and then served with grated aged mizithra.

    Special Status

    Mizithra has been granted Protected Denomination of Origin status by the European Union, meaning that the cheese's name, regions of origin and method of production are strictly regulated.

    Source:

    Greeece.org: Mizithra

    igourmet.com: Greece and Cyprus

    Greek Salad Recipes: Mizithra Cheese

    More Information:

    Cheese.com: Myzithra

    ILoveCheese.co.uk: Greek Cheese

    Matt Barrett's Travel Guides: Greek Food: Cheese

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