Kamil Perry
Mizithra is a traditional Greek cheese made from goat or sheep's milk whey. It is known for its mild taste and chewy texture, and is a popular ingredient at The Old Spaghetti Factory, where it is used in their signature pasta dish. Unlike other cheeses, Mizithra does not fully melt, which makes it perfect for sprinkling over hot pasta. While it can be challenging and expensive to find, home chefs can recreate the iconic Spaghetti Factory recipe with a few simple ingredients: pasta, butter, mizithra, and Romano cheese.
| Characteristics | Values |
|---|---|
| Recipe | Cook pasta according to package directions, drain, but do not rinse. Brown the butter in a saucepan over medium heat. Place the pasta, browned butter, mizithra, and Romano cheese into a bowl and toss until the pasta is well coated. |
| Cheese Characteristics | Mizithra is a Greek goat cheese made from whey. It has a mild taste and chewy texture. It is similar to ricotta. It does not melt fully. |
| Substitutes | Parmesan, Asiago, Romano, Kasseri, or Pecorino Romano |
| Serving | 1g |
| Calories | 310kcal |
| Carbohydrates | 42g |
| Protein | 7g |
| Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 30mg |
| Sodium | 104mg |
| Potassium | 125mg |
| Fiber | 1g |
| Sugar | 1g |
| Vitamin A | 355IU |
| Calcium | 15mg |
| Iron | 0.7mg |
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What You'll Learn
Melting mizithra cheese with browned butter
Mizithra cheese is a unique Greek cheese incorporating the whey left behind from making sheep or goat-milk cheese. Younger Mizithra cheese has a soft and creamy consistency similar to ricotta, but once aged, it becomes harder with a pronounced nutty flavor.
When melting mizithra cheese with browned butter, the key is to brown the butter properly without burning it. This provides a deep, nutty flavor that pairs well with the cheese. To brown butter, follow these steps:
- Place a saucepan over medium heat.
- Add butter to the saucepan and allow it to melt.
- As the butter melts, it will start to foam. Use a spoon to remove the foam.
- Continue cooking the butter until it turns a deep golden brown. This should take about 3-5 minutes.
- Once you start to smell a nutty aroma, the butter is ready. Be careful not to let it burn.
While the butter is browning, cook your pasta according to the package directions. Drain the pasta but do not rinse it.
Now it's time to combine the ingredients:
- Place the cooked pasta, browned butter, mizithra cheese, and optionally, Romano cheese into a bowl.
- Toss the ingredients until the pasta is well coated.
- Garnish with fresh basil or parsley.
- Serve immediately.
This dish, known as Spaghetti with Mizithra Cheese and Browned Butter, is an iconic recipe from the Spaghetti Factory. It's a simple yet flavorful dish that elevates the classic combination of pasta and cheese.
Note that mizithra cheese doesn't melt like other cheeses, so if your dish turns out dry, adjust the butter-to-pasta ratio. Additionally, while mizithra cheese is the star of this recipe, you can substitute it with Parmesan, Asiago, or Pecorino Romano in a pinch.
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Mizithra cheese substitutes
Mizithra cheese is a traditional Greek cheese made from the whey left over from making sheep or goat-milk cheese. It can be hard to find outside of Greece and can be expensive. If you're looking for a substitute, there are several options that can work depending on how you're using the cheese:
- Romano or Pecorino Romano: These cheeses are made from sheep's milk, just like mizithra, and have a similar salty, nutty flavour. They are typically found in grated form, so they are ideal for mimicking the taste and texture of grated mizithra.
- Parmesan (also known as Parmigiano Reggiano): Parmesan is a hard, salty grating cheese with a similar flavour profile to mizithra. It can be used as a substitute in pasta dishes such as spaghetti with mizithra cheese and browned butter.
- Kasseri: This Greek cheese can be used in combination with Romano cheese as a substitute for mizithra in dishes like browned butter and mizithra cheese spaghetti.
- Mascarpone: This slightly sweet Italian cheese has a soft, creamy, and spreadable texture similar to fresh mizithra. It is often used as a dessert cheese but can also be a fine alternative to mizithra in other recipes.
- Ricotta or Ricotta Salata: Fresh mizithra is similar to ricotta, and ricotta salata is a good substitute for aged mizithra in pasta dishes, soups, and vegetable casseroles.
- Nutritional food yeast: This is a good vegan substitute for mizithra, offering a creamy and cheesy flavour.
- Feta: Feta has a similar texture to mizithra, but it is saltier and more crumbly. If you mash it up beforehand, it can be a suitable substitute.
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Where to buy mizithra cheese
Mizithra cheese is a unique Greek cheese that incorporates the whey left behind from making sheep or goat-milk cheese. It is uncommon in the US and can be challenging to find. It is also not cheap. Most grocery stores do not carry mizithra cheese, but some specialty Greek stores may have it.
If you are looking to buy mizithra cheese, you can try looking in the deli section of the grocery store in their “fancy” cheese display. It is usually sold by the pound and offered in different-sized blocks. You can also try Greek specialty stores, or order it online from Amazon.com.
If you are unable to find mizithra cheese, you can substitute it with Parmesan, Asiago, or Romano cheese. A blend of 75% shredded Mizithra and 25% shredded Romano is also available at Kroger.
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The best pasta for mizithra cheese
Mizithra cheese is a Greek cheese made from the whey left behind during the production of sheep or goat milk cheese. Fresh mizithra has a soft and creamy texture akin to ricotta, but as it ages, it hardens and develops a nutty flavour. This aged version is the one to use in pasta dishes.
Mizithra is the star ingredient in The Old Spaghetti Factory's signature pasta, where it is paired with browned butter and Romano cheese. The browned butter and Romano cheese complement the aged mizithra's nutty flavour, resulting in a simple yet unforgettable dish.
While the Old Spaghetti Factory uses spaghetti, you can substitute it with your preferred pasta shape. For instance, you can use penne, fusilli, or farfalle, depending on your preference.
If you cannot find mizithra cheese, you can substitute it with Parmesan, Asiago, or Pecorino Romano. You can also use a combination of finely grated Romano and Kasseri cheese. However, the flavour won't be exactly the same.
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How to make mizithra cheese at home
Mizithra is a traditional Greek goat cheese made from whey. It is usually paired with browned butter and pasta, creating a nutty aroma and flavour.
To make mizithra cheese at home, you will need the following ingredients:
- 4 quarts of whey
- 2 quarts of raw goat's or raw sheep's milk
- 1 tsp sea salt
- Juice of 1 lemon
First, boil water in a large pot, such as an 8-quart pasta pot. Discard the water, as this is simply to sterilise the pot. Next, add the whey and milk to the pot and heat to 90°F (body temperature will suffice if you don't have a dairy thermometer). Remove the pot from the heat and add the lemon juice and sea salt. Cover the pot and leave it to ripen at room temperature for 2-3 days, or until the milk has thickened and curdled.
After this, you will need a cheesecloth and a colander. Line the colander with the cheesecloth and strain the milk through it. Gather the corners of the cloth and let the milk hang for up to 48 hours to drain. You can adjust the drying time depending on how dry you want the cheese to be. For a cream cheese-like texture, leave it to dry overnight. To make it dry enough to grate, it will need to be left for several days.
Mizithra cheese is a great option for a homemade pasta topping, adding a nutty, salty bite to the dish. It also doesn't melt fully, creating an extra burst of flavour. To make mizithra pasta, cook the pasta according to the package instructions. While the pasta is cooking, brown the butter in a saucepan over medium heat. As the butter melts, it will begin to foam, so remove this with a spoon. Continue cooking until the butter browns. Place the pasta, browned butter, mizithra, and, optionally, Romano cheese into a bowl and toss until the pasta is well coated. Garnish with parsley or basil and serve immediately.
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Frequently asked questions
Mizithra is a Greek whey cheese made from goat or sheep's milk. It has a mild taste and chewy texture and is similar to ricotta in its fresh form and ricotta salata in its aged form.
Mizithra cheese doesn't melt like other cheeses. It has a chewy texture and is often grated and sprinkled over hot pasta.
Mizithra cheese can be found at specialty cheese stores or Greek stores. It is usually sold in the deli section of grocery stores.
Yes, you can substitute Mizithra cheese with Parmesan, Asiago, Pecorino Romano, or a combination of Romano and Kasseri cheese.
