Myzithra cheese is the most commonly eaten cheese on the Greek island of Crete, where feta is a relative newcomer.
Myzithra cheese is made from raw sheep’s or goat’s milk. It has a mild, salty and sour flavor. After aging, the flavor will become stronger and stronger.
You can find out more information about Myzithra cheese by checking out this post.
What is Myzithra?
This cheese, which is pronounced mee-ZEETH-rah and is written in Greek as μυζθρ&alpha, develops from fresh to aged in the same manner as Italian ricotta and ricotta salata. Outside of Greece, it can be expensive and difficult to find. Young unsalted cheese has a sweet, milky flavor that is reminiscent of fresh ricotta or cream cheese. This cheese is soft, white, and fluffy and is frequently used in desserts. When salted and aged, the product becomes crumbly and dry, which makes it ideal for grating. Myzithra may also be labeled as anthotyros, a similarly produced cheese; the two differ slightly in that anthotyros can be made with cow’s milk and generally uses less whey in the production than myzithra.
How Myzithra is Made
Raw milk and the leftover whey from the production of other sheep’s and goat’s milk cheeses are combined to create Myzithra. Producers typically use a ratio of 7 parts milk to 3 parts whey when whey is added to boiling milk after it has reached a rolling boil. To create the curds, rennet or an acidic ingredient, like lemon juice, may also be added. The curds are then collected in cheesecloth and hung to drain for two or three days. The soft cheese that results from this process can either be consumed right away or aged until it becomes hard. To help the curds start, the drained whey can be added to the subsequent batch of myzithra.
Types of Myzithra
There are three types of myzithra: aged, sour, and fresh (sweet). Similar to farmer cheese and ricotta, fresh myzithra is typically offered in the form of egg-shaped balls. Sometimes fresh myzithra is allowed to ferment slightly, resulting in sour myzithra, also known as xinomyzithra (ξινομυζήθρα, ksee-no-mee-ZEE-thrah). Aged myzithra, called myzithra xeri, is a hard, salty grating cheese with a buttery flavor similar to the style of ricotta salata.
Myzithra Vs. Manouri
Myzithra is made by combining sheep or goat milk from animals that graze on the island of Crete with whey leftover from the production of hard cheeses. Manouri, though also a A similar-styled DOC cheese that frequently incorporates heavy cream into the whey from the production of feta may have a higher fat content than myzithra.
Uses
Myzithra is a fresh, sour cheese that is used in baked desserts like Greek cheesecake and sweet cheese pastries. It can also be used in other cooked cheese dishes. For use in pasta dishes, soups, and vegetable casserole dishes as well as an ingredient in pasta sauces, aged myzithra is grated.
Storage
Myzithra can be hard to find in the US; try Greek grocers or specialty cheese shops, or search online. Use fresh myzithra within a day or two after placing it in the refrigerator to preserve it. A sealed container can keep aged myzithra, which is more frequently found in the United States, for up to a year.
Substitutes
Myzithra is a whey cheese, and while nothing compares to the original, you can substitute ricotta salata, Parmesan, or Pecorino Romano for aged myzithra in recipes that call for fresh myzithra.
Can You Eat the Rind?
Myzithra does not have a rind when it is young, but as it ages, it naturally hardens into a rind akin to that of Parmesan. Although it is technically edible, eating with it usually isn’t any better. But you can also use it to flavor sauces and soups. Simply toss it in the pot while it cooks and remove it before serving.
Final Thoughts
Myzithra is a cheese made with a combination of raw milk and the whey from the production of other sheep’s and goat’s milk. Myzithra comes in three varieties, fresh (sweet), sour, and aged. For years growing its texture will become harder. It is usually used for baking.
Related Reading
All You Need to Know About Pecorino Cheese
FAQs
Does Mizithra Cheese Melt?
Mizithra cheese is a little bit salty and doesn’t melt fully. It is perfect in this dish because you get a concentrated burst of flavor when biting into it.
Is Mizithra Similar to Parmesan?
Get quality Parmesan from your supermarket, and it will mimic the taste and texture of aged mizithra pretty well, even though it won’t be quite as creamy. Parmesan is also a little saltier than mizithra on average.
How Do You Pronounce Mizithra Cheese?
Mizithra (pronounced mee-ZEETH-rah) is a cheese which originated in Greece and has been called “the most sensuous cheese of the world” by author Sabine Ivanovas in her book “Where Zeus Became a Man”.
