Bushra Griffith
Myzithra is a traditional Greek cheese made from whey derived from ewe's, goat's, or cow's milk or mixtures of milk. It is primarily produced on the island of Crete and can be used in a variety of dishes. Fresh Myzithra is a soft, white, fluffy cheese commonly used in desserts, while the salted aged version is dry and crumbly, making it perfect for grating over pasta and rice pilaf. Myzithra can also be enjoyed on its own or used in cooking and baking, adding a unique flavour to any dish. With its versatility and rich taste, Myzithra is a delicious addition to any culinary creation.
| Characteristics | Values |
|---|---|
| Texture | Fresh Myzithra is soft, white, and fluffy. The salted aged version turns dry and crumbly. |
| Taste | Fresh Myzithra is sweet and milky. The aged version is salty with a buttery flavor. |
| Uses | Myzithra can be eaten on its own, grated over pasta, or added to rice pilaf. It can also be used in desserts, such as sweet tarts. |
| Substitutes | Mascarpone or ricotta can be used in place of fresh Myzithra, while ricotta salata, Parmesan, or Pecorino Romano can be substituted for aged Myzithra. |
| Storage | Fresh Myzithra can be refrigerated for 2-4 days and frozen for longer-term storage. To extend its shelf life, it can be salted heavily. |
| Availability | Myzithra can be found at specialty cheese stores and some grocery stores, such as Trader Joe's, Harmon's, and Sprouts. It may be located in the deli section or the "fancy" cheese display. |
Explore related products
What You'll Learn
Myzithras cheese on pasta
Myzithras cheese is a Greek whey cheese made from goat's and sheep's milk. It is typically used as a topping for pasta, grated over fresh pasta in a similar way to Parmesan or Romano cheese.
Myzithras cheese can be tricky to find outside of Greece, and it is usually found in the deli section of grocery stores, sold by the pound and in different-sized blocks. It is a relatively expensive cheese, but its unique flavour is well worth the cost.
When making pasta with Myzithras cheese, it is important to remember that the cheese does not melt like other cheeses, so it should be grated and sprinkled on top of the pasta. The pasta itself can be made with a variety of noodles, including spaghetti, angel hair, linguine, or fettuccini.
To make Myzithras cheese pasta, start by boiling a pot of well-salted water and cooking the pasta to al dente according to the package instructions. While the pasta is cooking, grate the Myzithras cheese and set it aside. Brown the butter in a small saucepan over medium heat, being careful not to burn it. Once the butter is browned, toss it with the cooked pasta in a large mixing bowl. Add the grated Myzithras cheese while tossing the pasta to coat it evenly. Plate the pasta and sprinkle the remaining cheese on top. Garnish with fresh basil or parsley and serve immediately.
The combination of nutty browned butter and sharp, aged Myzithras cheese creates an unforgettable dish that is rich, buttery, and cheesy. This simple recipe captures the unique twist on traditional Italian brown butter pasta, and it is sure to please any dinner crowd.
The Ultimate Guide to Serving Brazilian Cheese Bread
You may want to see also
Grated over rice pilaf
Myzithra is a traditional Greek whey cheese produced on the island of Crete. It is made from raw sheep's or goat's milk and can be fresh and soft or dry and aged. The salted, aged version is dry and crumbly, making it perfect for grating over rice pilaf.
To make a rice pilaf, you will need long-grain rice, bell peppers, onions, chicken broth, and butter. You can also add other ingredients like garlic, peas, carrots, and parsley. Start by melting butter in a skillet over medium heat. Add the chopped onions and bell peppers and cook until softened. Then, stir in the rice, salt, and bay leaf. Cook for another minute before adding the chicken broth. Bring the mixture to a boil, cover, and simmer until the rice is tender and has absorbed the liquid.
Once the rice is cooked, you can add grated Myzithra cheese. Stir in the cheese, along with any desired herbs such as parsley, chives, or tarragon. Season with salt and pepper to taste.
Myzithra cheese can be found in specialty grocery stores or the deli section of some supermarkets. It is often sold by the pound and offered in different-sized blocks. The cheese is a bit pricey, but its unique flavour is well worth it. When grating the Myzithra cheese, use the salted, aged version, as it has a dry and crumbly texture that is perfect for grating.
Brie Cheese: Warm or Cold?
You may want to see also
As a 'secret ingredient' in tiro pita
Myzithra is a traditional Greek whey cheese, produced on the island of Crete. It is made from goat's or sheep's milk, and can be fresh and soft or dry and
Tiropita is a traditional Greek cheese pie, made with phyllo pastry and filled with cheese and egg. It is a popular dish in Greece, commonly eaten for breakfast, as a snack, or as a meal. The most traditional version contains feta, eggs, homemade phyllo, and olive oil. However, some variations include additional types of cheese, such as anthotiro or ricotta, to balance out the saltiness of the feta.
Myzithra can be used as a secret ingredient in tiro pita, adding a unique flavour and texture to the dish. Here is a suggested recipe:
Tiro Pita with Myzithra
Ingredients:
- 12 oz block of feta cheese
- 4 sheets of phyllo dough
- 2 tbsp Greek olive oil
- 2 tbsp sesame seeds
- 4 tbsp honey
- 1 tbsp red wine vinegar
- 1 tbsp water
- 1 cup of myzithra cheese, grated
Instructions:
- Cut the feta cheese into four even rectangles, each weighing 3 oz.
- Fold one sheet of phyllo in half and place one block of feta into the centre.
- Drizzle the olive oil and sprinkle the sesame seeds on top of the feta.
- Drizzle honey, red wine vinegar, and water over the feta.
- Grate the myzithra cheese and sprinkle it on top of the feta and other ingredients.
- Wrap the phyllo dough around the filling, creating a triangle shape.
- Brush the tops of the tiropitas with melted butter or olive oil.
- Bake in the oven at 375°F for 30-35 minutes, or until golden brown.
- Let them cool for a few minutes before serving. Top with a drizzle of honey and chilli flakes, if desired.
The addition of myzithra to the tiro pita adds a creamy texture and a sweet, milky flavour that complements the tangy feta and crispy phyllo pastry. This recipe is a delicious way to incorporate myzithra into a traditional Greek dish, creating a unique and tasty treat.
The Art of Serving Harbison Cheese
You may want to see also
Explore related products
As a topping on roasted lemon potatoes
Myzithra is a Greek whey cheese, typically produced on the island of Crete. It is made from goat's and sheep's milk, and can be fresh and soft or dry and aged. The salted, aged version is dry and crumbly, making it perfect for grating.
When serving Myzithra as a topping on roasted lemon potatoes, you can use it as a substitute for feta cheese. To make roasted lemon potatoes, cut medium potatoes into 3 pieces, and large potatoes into quarters or thick wedges. The potatoes are then braised in a lemon-garlic flavoured broth so they can absorb all the flavour. After this, the potatoes are roasted until the liquid evaporates, leaving behind oil to roast the potatoes until golden.
Myzithra can be used as a topping for the roasted lemon potatoes, as an alternative to feta cheese. The cheese can be crumbled and sprinkled on top of the potatoes.
For a more complex dish, you can also add other toppings such as sun-dried tomatoes and fresh herbs like oregano and basil. The sun-dried tomatoes can be homemade roasted tomatoes or the vacuum-sealed variety. The fresh herbs can be mixed with the cheese and sprinkled on top of the potatoes.
The Ultimate Guide to Serving Manchego Cheese
You may want to see also
As a side to grilled lamb
Myzithras cheese would make a delicious side to grilled lamb. Here are some ideas on how to serve it:
As a Salad Topping
Salads are a refreshing side to grilled lamb. A Greek salad with crisp vegetables, olives, and tangy feta cheese is a classic pairing. In the summer, diced watermelon can be added for a refreshing twist. Alternatively, a simple herby salad with fresh mint, Parmesan, and hazelnuts can complement the lamb. Myzithras cheese would work well in either of these salads, adding a tangy and salty flavour.
With Potatoes
Potatoes are a popular side dish for lamb. Roasted potatoes with a crispy exterior, seasoned with rosemary and thyme, are a perfect match. For a more creative option, scalloped potatoes with layers of sliced potatoes, cheese, and béchamel sauce can be served. Myzithras cheese would be a tasty addition to scalloped potatoes, adding a sharp and savoury note.
With Couscous
Couscous is a popular Middle Eastern and North African side dish to serve with lamb. It soaks up the juices and flavours of the lamb. Myzithras cheese could be mixed through the couscous for added flavour. To make a more substantial dish, the couscous could be combined with roasted squash or sweet potato.
With Vegetables
Vegetables such as grilled asparagus, roasted carrots, or ratatouille are also delicious sides to grilled lamb. Myzithras cheese could be sprinkled over the vegetables, adding a salty and tangy flavour. For a more substantial dish, the cheese could be stuffed into peppers and served alongside the grilled lamb.
Holiday Cheeses: Italian Style
You may want to see also
Frequently asked questions
Myzithra is a Greek whey cheese made from goat's and sheep's milk, or a mixture of milk including cow's milk. Fresh Myzithra is soft, white, fluffy, and mild in flavour. It can be eaten on its own, spread on bread, or used in cooking and baking. It is commonly used in desserts.
Myzithra can be grated over pasta, rice pilaf, or tiro pita. It can also be used to make sweet or savoury tarts.
Myzithra can be found at Trader Joe's, Harmon's, Sprouts, and other grocery stores. It is usually sold by the pound and offered in different-sized blocks. It may be located in the deli section in the "fancy" cheese display.
Fresh Myzithra can be refrigerated and will keep for 2-4 days. To store it for longer, it needs to be salted heavily. It can also be stored in the freezer.
