Randy Chandler
Mizithra cheese is a dry, salty, tangy Greek cheese made from sheep's milk. It is similar in taste to feta but much harder and drier. It is a key ingredient in the popular dish Spaghetti with Browned Butter and Mizithra, which is a staple at the Old Spaghetti Factory. The cheese is known to be hard to melt, and several recipes for the aforementioned dish instruct to toss the mizithra cheese with the pasta and browned butter without melting the cheese.
| Characteristics | Values |
|---|---|
| Melting | Does not melt fully |
| Texture | Dry, hard |
| Taste | Rich, nutty, salty, tangy, creamy, savory, sweet |
| Origin | Greek |
| Type of milk | Sheep, goat |
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What You'll Learn
- Mizithra cheese is a Greek cheese made from sheep's or goat's milk
- Mizithra cheese is dry, salty, tangy, and similar in taste to feta
- Mizithra cheese doesn't melt fully but pairs well with browned butter
- Mizithra cheese is easy to grate and can be frozen for later use
- Mizithra cheese is a staple in dishes like spaghetti and browned butter pasta
Mizithra cheese is a Greek cheese made from sheep's or goat's milk
When making pasta with Mizithra cheese, it is important to note that the cheese does not melt completely. To achieve the desired texture and prevent coagulation, the cheese should be grated finely and added to the pasta while it is still hot. The heat from the pasta and the water will help to melt the cheese, creating a smooth and silky sauce. The temperature and cooking technique are crucial to ensuring the cheese melts properly without coagulating.
Spaghetti with browned butter and Mizithra cheese is a popular dish that originated at the Old Spaghetti Factory. It has become a staple for many, offering a simple yet flavourful meatless option. The recipe is easy to prepare and only requires a few basic ingredients: pasta, butter, and Mizithra cheese. The cheese is typically added to the cooked pasta along with the browned butter, creating a savoury and sweet flavour profile.
While Mizithra cheese is a key ingredient in this dish, substitutions can be made in case of unavailability. Parmesan, Asiago, or Pecorino Romano cheeses can be used as alternatives, providing similar salty and tangy flavours. However, it is important to note that these substitutions may result in a slightly different taste and texture compared to the original Mizithra cheese pasta.
In conclusion, Mizithra cheese, a Greek delicacy made from sheep's or goat's milk, offers a unique flavour and texture to pasta dishes, particularly when paired with browned butter. Its ability to partially melt and retain its shape adds to the dish's appeal, creating a grown-up version of buttered noodles. The versatility of Mizithra cheese, along with its salty and tangy flavour, makes it a favourite among those seeking a quick, satisfying, and comforting meal.
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Mizithra cheese is dry, salty, tangy, and similar in taste to feta
Mizithra cheese is a traditional Greek cheese with a unique flavour and texture. It is dry, salty, and tangy, with a taste and texture similar to feta cheese. Like feta, mizithra is made from sheep's milk, giving it a salty taste. However, mizithra is also often made with goat's milk, which can give it a stronger flavour. The cheese is formed by slowly bringing milk to a boil and then curdling it by adding rennet, whey, or an acidic substance. Once curds have formed, they are hung in a cheesecloth bag to drain, and the resulting whey is used to curdle the next batch.
Mizithra is considered the grating cheese of Greek cuisine, and its salty, tangy flavour can elevate any dish. It is often used in pasta dishes, where its salty, tangy flavour can complement the other ingredients. However, due to its dry and crumbly texture, mizithra can be challenging to melt, and cooks must be careful not to let the cheese coagulate. To melt mizithra, it is essential to ensure that the cheese is grated finely and that the heat is not too high, as this can cause the cheese to coagulate.
The taste and texture of mizithra vary depending on its age. Fresh mizithra is sweet, moist, and soft, with a rounded bottom and a conical, wrinkled top. This variety is often eaten as a dessert with honey or as a meze with olives and tomatoes. It is also used in pastries and baking, such as little cheese pies and Sfakiani pita, a specialty of the Sfakia region. On the other hand, aged mizithra is drier, denser, saltier, and more sour, and it is often grated and used as a table cheese or in salads.
When compared to feta, mizithra has a similar flavour but is much harder and drier. This makes mizithra ideal for grating and using as a topping or ingredient in various dishes. Its dry texture also means that mizithra has a longer shelf life than other cheeses, making it a versatile and convenient option for cooks. Overall, mizithra is a unique and delicious cheese that can add a tangy, salty flavour to a variety of dishes.
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Mizithra cheese doesn't melt fully but pairs well with browned butter
Mizithra cheese, an old Greek cheese made from sheep's or goat's milk, is dry, salty, and tangy, with a flavour similar to feta but harder and drier. It is easy to grate and has a creamy, rich, nutty flavour that goes well with browned butter. However, it does not melt fully, which can be attributed to temperature and cheese preparation.
When preparing dishes like Cacio e Pepe or spaghetti with browned butter, the temperature plays a crucial role in the cheese's melting process. If the heat is too low, the cheese may not melt properly. On the other hand, if the heat is increased too much, the cheese can coagulate, resulting in a solid mass instead of a smooth and silky sauce.
To avoid this issue, it is recommended to grate the cheese finely and add it to the pasta directly from the boiled water, ensuring that the pasta is still hot enough to melt the cheese. The heat from the pasta and water will gently melt the cheese without the need for direct heat, creating a harmonious blend of flavours.
Despite its melting challenges, Mizithra cheese is a delightful ingredient that adds a burst of flavour to dishes like spaghetti with browned butter. Its salty and tangy notes complement the rich, nutty aroma of browned butter, resulting in a simple yet delectable meal.
In conclusion, while Mizithra cheese may not melt completely, its unique flavour and texture make it a perfect pairing with browned butter, creating a quick, savoury, and satisfying dish that delights the taste buds.
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Mizithra cheese is easy to grate and can be frozen for later use
Mizithra cheese is a traditional Greek cheese with a dry, salty, and tangy flavour, akin to feta but harder and drier. It is typically made from sheep's milk, although some varieties are made from goat's milk. This cheese is known for its rich, nutty aroma and flavour, making it a perfect pairing with browned butter.
Mizithra cheese is easy to grate, thanks to its hard and dry texture. It is also freezable, which is useful given its specialty nature and relatively high price. When freezing Mizithra cheese, it is best to cut it into small portions or grate it beforehand to make it easier to use the exact amount required for a recipe. Freezing Mizithra cheese will not affect its texture or flavour, making it an excellent option for those who want to enjoy this cheese occasionally without worrying about waste.
When cooking with Mizithra cheese, it is important to note that it does not melt fully. This characteristic makes Mizithra cheese ideal for dishes where a burst of concentrated flavour is desired, such as in the iconic Spaghetti Factory recipe of spaghetti with browned butter and Mizithra cheese. To prepare this dish, butter is gently browned in a pan to create a rich, nutty aroma and flavour. The Mizithra cheese is then tossed with the spaghetti and browned butter, creating a savoury and sweet combination that elevates the simple dish of buttered noodles.
To ensure the best results when making spaghetti with browned butter and Mizithra cheese, it is recommended to cook the pasta according to the manufacturer's instructions, aiming for a slightly firmer texture (al dente). The heat under the pot of boiling water should be lowered to medium-low, and the butter should be stirred occasionally with a wooden spoon as it melts, foams, and browns. The cooked pasta is then tossed with the browned butter, and Mizithra cheese is added to the dish. Fresh herbs, such as parsley, can also be mixed in to complement the main dish.
In summary, Mizithra cheese is a unique and flavourful Greek cheese that is easy to grate and can be frozen for later use. Its hard and dry texture, along with its salty and tangy flavour, makes it a versatile ingredient for various dishes, particularly when paired with browned butter.
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Mizithra cheese is a staple in dishes like spaghetti and browned butter pasta
Mizithra cheese is a Greek cheese made from sheep's or goat's milk. It has a dry, salty, and tangy flavour, similar to feta but harder and drier. Mizithra is a staple in dishes like spaghetti and browned butter pasta, where its unique flavour and texture elevate simple ingredients into something extraordinary.
Spaghetti with Mizithra cheese and browned butter is an iconic, delicious, and simple dish that can be made in about 10 minutes with just a few basic ingredients: butter, cheese, and pasta. The magic happens when butter is gently browned, creating a rich, nutty aroma that perfectly complements the salty, tangy Mizithra cheese. The result is a harmonious combination that leaves you craving more.
To make spaghetti with Mizithra cheese and browned butter, start by bringing a pot of water to a boil. Add some oil and salt, followed by your pasta. Cook according to the package instructions, but be sure to test the pasta a minute or two before the recommended time to ensure it is al dente. Drain the pasta and set it aside. In the same pot, add butter and heat it over medium-low heat. Stir occasionally as the butter melts, foams, and turns a nutty brown.
Once the butter is browned, toss the pasta with it and about 5 to 6 ounces of shredded Mizithra cheese. Plate a portion of the spaghetti and top it with additional Mizithra cheese and some parsley for colour, if desired. This dish is a quick, easy, and flavorful option for busy individuals and families who crave a satisfying and comforting homemade meal.
While Mizithra cheese is a perfect match for browned butter pasta, it is worth noting that it does not melt fully. This characteristic gives the dish a concentrated burst of flavour when you bite into it. The cheese's texture and flavour, combined with the rich, nutty aroma of browned butter, create a simple yet extraordinary dining experience.
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Frequently asked questions
Mizithra cheese does not melt fully and has a creamy, rich flavor. It is an old Greek cheese that is dry, salty, and tangy, made from sheep's or goat's milk.
Mizithra cheese is often served with browned butter and pasta. The magic happens when the butter is gently browned to create a rich, nutty aroma, which complements the salty, tangy flavor of the cheese.
A popular dish with mizithra cheese is spaghetti with browned butter and mizithra. This dish is a staple at the Old Spaghetti Factory and is a simple yet flavorful recipe.
