Mizithra cheese
From Wikipedia, the free encyclopedia
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| Production Area | Greece |
| Milk | Sheep and goat |
| Pasteurized | Traditionally not but commercially yes |
| Texture | Soft |
| Moisture | approx. 66% - 70% |
| Fat content | approx. 15% |
| Protein content | approx. 15.5% |
| Salt | approx. 2% |
| Dimensions/weight | Variable |
| Aging time | None |
| Certification | None |
Mizithra (Greek: μυζήθρα) is a traditional unpasteurized cheese made from sheep - and/or goat-milk whey with some added milk. The cheese is soft, snow-white, creamy, and granular; its flavor is similar to ricotta salata.
It is made in various sizes and shapes, most commonly a truncated cone. The fresh, soft, sweet form is called simply mizithra; the sour version is xynomizithra. If it is aged, it becomes anthotyros. It is eaten as dessert with honey, or as mezes with olives and tomato.
In the past, balls of Mizithra were hung outdoors in small sheets of muslin to air-dry.
