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| Mizithra | |
|---|---|
 | |
| Country of origin | Greece |
| Region, town | N/A |
| Source of milk | Goats,Ewes |
| Texture | Soft |
| Fat content | approx. 15% |
| Protein content | approx. 15.5% |
| Dimensions | various |
| Weight | various, usually ½ or 1 kilo |
| Aging time | 1 day |
Mizithra ormyzithra (Greek:μυζήθρα[miˈziθra]) is aGreekwhey cheese or mixedmilk-whey cheese fromsheep orgoats, or both.[1] It is sold both as afresh cheese, similar to Italianricotta, and as a salt-dried grating cheese, similar to Italianricotta salata. The ratio of milk to whey is usually 7 to 3.
It is primarily produced on the island ofCrete, but is widespread throughout Greece. It is essentially the same asAnthotyros though the latter may contain some cow's milk. InCyprus a similar cheese is known as "Anari" (Αναρή in Greek,Nor in Cypriot Turkish,Lor in Turkish).
Mizithra is made from raw, wholeewe's orgoat'smilk in the simplest way possible: milk is brought to a slow boil for a few minutes and then curdled by addingrennet orwhey from a previous batch (see below) or else some acidic substance such aslemon juice,vinegar or even a fresh broken fig tree sprig. As soon as curds have formed they are poured into acheesecloth bag and hung to drain. The whey dripping out of the bag can be used to curdle the next batch of mizithra. After a few days mizithra forms a sweet, moist, soft mass molded in the shape of the hanging bag with a rounded bottom and aconical, wrinkly top. At this stage it is called "sweet" or "fresh mizithra" and may be eaten or, often, baked in pies.
Mizithra that is salted and aged becomes dryer, denser, saltier and more sour.[2] Thisxynomizithra ('sour mizithra') is often grated.
The cheese is soft, snow-white, creamy, and moist. Since no salt is added to mizithra it has an almost sweet and milky taste. It is eaten as dessert withhoney or asmezes witholives andtomato. It is used as a table cheese, as well as in salads, pastries and in baking, notably in little cheese pies (handful size) and Sfakiani pita (pie from theSfakia region).
In its salted, aged form it is considered the grating cheesepar excellence ofGreek cuisine, and is especially suited for sprinkling over hot pasta.
The town ofMystras takes its name from a cone-shaped hill, called Mizithra from its resemblance to the cheese (Steven Runciman,A Traveller's Alphabet, "Morea").