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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:
igourmet.com: Greece and Cyprus
Greek Salad Recipes: Mizithra Cheese
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