Mizithra Cheese: How Long Does It Last?

Mizithra cheese is a Greek cheese made from goat's and sheep's milk. It is a unique cheese that incorporates the whey left behind from making sheep or goat milk cheese. The young unsalted cheese has a soft and creamy consistency similar to ricotta, but once aged, it becomes harder with a nutty flavor. The aged version is considered Greek cuisine's parmesan or Romano cheese and is most commonly used to grate over fresh pasta. The cheese can be difficult to find outside of Greece and can be pricey. In terms of shelf life, when tightly wrapped and stored in the refrigerator, mizithra cheese can last for up to six months. It can also be frozen in an airtight container or freezer bag for up to one year.

Mizithra cheese can be frozen to extend its shelf life

Mizithra cheese is a unique Greek cheese made from the whey left over from producing sheep or goat milk cheese. It is uncommon in the US and can be challenging to find. The cheese has a "Best By" date of about 3 months after purchase, but freezing can be used to extend its shelf life.

Freezing Mizithra cheese is a common practice to increase its longevity. It can be grated and stored in freezer bags, allowing it to last for up to 18 months, as reported by some consumers. Freezing the cheese is especially useful for those who don't consume it quickly or use it in small portions.

While freezing extends the shelf life, it is important to note that Mizithra cheese is best enjoyed fresh. The dish Mizithra Cheese and Browned Butter, a classic offering at The Old Spaghetti Factory, is known not to reheat well. Therefore, it is recommended to cook only the amount that will be consumed immediately.

Additionally, the cheese's texture and taste may change after freezing. Some people choose to wrap the cheese tightly in plastic stretch wrap and store it in the refrigerator, avoiding the freezer to prevent any alterations in texture and taste.

It can be stored in the fridge for up to six months

Mizithra cheese is a Greek whey cheese made from goat's and sheep's milk. When it is first made, it resembles ricotta cheese, with a more mild taste, but then it can be salt-dried into a harder cheese. This harder type of Mizithra cheese is considered Greek cuisine's parmesan or Romano cheese and is most commonly used to grate over fresh pasta. The salt-drying process gives it a salty, nutty flavour that adds a lot to pasta dishes.

Mizithra cheese can be a little tricky to find and is usually sold by weight, with different-sized blocks available. It is a little pricier than other cheeses, but its unique flavour is well worth it. If you can't find Mizithra cheese, feta, mascarpone, cotija, Parmesan, or Pecorino Romano cheese are good substitutes.

Mizithra cheese can be stored in the fridge for up to six months. It is recommended to tightly wrap the cheese before placing it in the fridge. Mizithra cheese can also be frozen in an airtight container or freezer bag for up to a year.

Mizithra is a Greek whey cheese made from goat's and sheep's milk

Mizithra, pronounced mee-ZEETH-rah, is a unique Greek whey cheese made from goat's and sheep's milk. It is a traditional Greek cheese that has been called "the most sensuous cheese in the world" by author Sabine Ivanovas in her book "Where Zeus Became a Man".

Mizithra is made using the whey leftover from the production of other cheeses, combined with goat or sheep milk. The whey is the liquid that remains after milk has been curdled and strained, and it is the byproduct of making cheese. This process reduces the fat content of the cheese by about 10%.

There are three types of mizithra: fresh mizithra, xinomizithra or sour mizithra, and dried mizithra. Fresh mizithra is unsalted, soft, sweet, and creamy, similar to ricotta or cream cheese. It is commonly used in desserts and has a mild flavour. Sour mizithra is popular in Crete and is made by allowing fresh mizithra to ferment slightly, giving it a sour taste. Dried mizithra is aged, salted mizithra that becomes dry and crumbly with a salty taste, perfect for grating over pasta, rice, salads, and casseroles.

Mizithra is not always easy to find outside of Greece and can be expensive. In the United States, it can be found in Greek grocers, specialty cheese shops, or online. Fresh mizithra should be stored in the refrigerator and used within a day or two, while aged mizithra can last up to a year in an airtight container.

Mizithra is a key ingredient in Greek cuisine and is often used in pasta dishes, such as The Old Spaghetti Factory's Mizithra Pasta, as well as in baked desserts, such as Greek cheesecake and sweet cheese pastries. It can be substituted with mascarpone or ricotta if fresh mizithra is unavailable, or with ricotta salata, Parmesan, or Pecorino Romano if aged mizithra is needed.

It's a versatile cheese that can be used in pasta, salads, casseroles and desserts

Mizithra cheese is a versatile ingredient with a creamy texture and delicate flavour, making it a beloved component of Greek cuisine. It is made from sheep's milk or a mixture of sheep's and goat's milk, and is known for its soft, creamy texture and slightly tangy flavour. Here are some ways you can incorporate Mizithra cheese into pasta, salads, casseroles and desserts:

Pasta

Mizithra cheese is often used in pasta dishes, adding a creamy texture and savoury flavour. The Old Spaghetti Factory's Spaghetti with Mizithra Cheese and Browned Butter is a popular dish that combines Mizithra cheese with browned butter, resulting in a decadent and flavourful meal. The cheese melts beautifully when heated, making it a perfect addition to pasta. You can also sprinkle aged Mizithra cheese over pasta for a salty, sharp flavour.

Salads

Mizithra cheese is commonly used in salads, such as the Tomato and Cretan Mizithra Salad. Its creamy texture and mild sweetness pair well with ripe, juicy tomatoes and other salad ingredients. You can crumble the cheese over the salad, adding a nice contrast to the other textures and flavours.

Casseroles

Mizithra cheese is a delicious addition to casseroles, such as the Baked Ziti Casserole. Its creamy texture and mild flavour can enhance the overall taste of the casserole without overpowering other ingredients. The cheese also melts well, creating a rich and indulgent dish.

Desserts

Mizithra cheese can be used in desserts due to its mild sweetness. It is great as a dessert or sweet breakfast when served with a generous dose of honey. The cheese's creamy texture and subtle flavour make it a perfect complement to other dessert ingredients. You can also spread it on bread for a simple yet indulgent treat.

It's a challenging cheese to find outside of Greece

Mizithra cheese is a unique Greek cheese that can be challenging to find outside of Greece. It is a traditional cheese with a long history in Greek cuisine, particularly on the island of Crete, where it is the most commonly consumed cheese. The process of making mizithra involves combining the whey left over from producing sheep or goat milk cheese with raw milk, resulting in a reduced fat content. This combination is then boiled, and sometimes an acidic ingredient such as lemon juice is added to form curds. The curds are then gathered in cheesecloth and hung to drain for a few days.

The young, unsalted mizithra has a soft, creamy texture and a sweet, milky flavour, resembling ricotta or cream cheese. This type of mizithra is typically used in desserts and has a short shelf life, lasting only a day or two in the refrigerator.

However, mizithra can also be aged, transforming it into a dry and crumbly grating cheese with a salty, nutty flavour. This aged version is commonly used in pasta dishes, soups, and vegetable casseroles, adding a burst of flavour to these dishes.

Due to its speciality and regional nature, mizithra can be difficult to find outside of Greece, and it tends to be pricey. Those seeking mizithra outside of Greece may have better luck finding it in Greek grocers, specialty cheese shops, or online. It is worth noting that the aged version of mizithra is more commonly available in the United States and can last for up to a year when stored in an airtight container.

For those who cannot get their hands on mizithra, there are some substitute options available. For the young, unsalted mizithra, mascarpone or ricotta can be used. Meanwhile, for the aged mizithra, ricotta salata, Parmesan, or Pecorino Romano are suitable alternatives.

In summary, mizithra cheese is a traditional Greek cheese that is challenging to find outside of Greece due to its speciality and regional nature. It has a unique production process, a range of textures and flavours, and diverse culinary applications. While substitutes are available, they may not fully capture the distinct characteristics of mizithra.

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