Patrick Oconnell
Mizithra, or myzithra, is a Greek whey cheese made from sheep, goat, or cow's milk, or a combination of these. It is primarily produced on the island of Crete but is widespread throughout Greece. It is a controlled denomination of origin (DOC) cheese that is commonly used in Greek cuisine, notably in pasta dishes and desserts. With its salty and crumbly texture, mizithra is often used as a grating cheese. Given that mizithra is a cheese and gluten is typically found in grains, it is safe to assume that mizithra cheese is gluten-free. However, it is always important to check the ingredients and preparation methods to ensure that no gluten-containing additives or contaminants are present.
| Characteristics | Values |
|---|---|
| Gluten-free | Yes, if gluten-free pasta is used |
| Vegan | No, but vegan alternatives are available |
| Type of Cheese | Greek whey cheese or mixed milk-whey cheese |
| Milk Source | Sheep, goat, or both |
| Taste | Sweet and milky when fresh, salty when aged |
| Texture | Soft when fresh, dry and crumbly when aged |
| Colour | White |
| Uses | Desserts, salads, pastries, baking, pasta |
| Substitutes | Fresh: mascarpone or ricotta; Aged: ricotta salata, Parmesan, or Pecorino Romano |
| Listeria Risk | High moisture increases susceptibility to contamination |
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What You'll Learn
Mizithra is a Greek whey cheese
Mizithra, or myzithra, is a Greek whey cheese made from sheep, goat, or a combination of both. It is primarily produced on the island of Crete but is widespread throughout Greece. It is a controlled denomination of origin (DOC) cheese that has been made for thousands of years.
The process of making mizithra involves boiling milk and then curdling it by adding rennet or whey from a previous batch, or an acidic substance such as lemon juice, vinegar, or a fresh broken fig tree sprig. The curds are then poured into a cheesecloth bag and hung to drain for a few days. The resulting soft cheese can be eaten immediately or rubbed with salt and aged until it hardens. The salted and aged version of mizithra turns dry and crumbly, making it ideal for grating over pasta, soups, and casseroles.
Mizithra comes in three varieties: fresh (sweet), sour, and aged. Fresh mizithra is similar to Italian ricotta, with a sweet and milky taste. It is commonly used in desserts, pastries, and baking, such as cheese pies and Sfakiani pita. Sour mizithra, also known as xinomyzithra, is made by allowing fresh mizithra to ferment slightly. Aged mizithra, called myzithra xeri, is a hard, salty grating cheese with a buttery flavor similar to Italian ricotta salata.
Mizithra is a popular ingredient in dishes such as pasta with browned butter and spaghetti with meat sauce. It can be difficult to find outside of Greece, but specialty cheese shops or well-stocked grocery stores and delis may carry it. When purchasing mizithra, it may be advisable to opt for those made in a certified creamery or factory to minimize the risk of contamination.
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It is gluten-free when served with gluten-free pasta
Mizithra is a traditional Greek cheese made from raw, whole sheep's or goat's milk, or a combination of the two. It is a whey cheese, which means it is made by combining milk with the liquid whey leftover from the production of other hard cheeses. The mixture is then boiled and curdled using an acidic ingredient such as lemon juice or vinegar, or by adding rennet or whey from a previous batch. The curds are then gathered in cheesecloth and hung to drain for several days.
Mizithra is naturally gluten-free, but it is often served with pasta, which typically contains gluten. However, it is easy to make mizithra pasta gluten-free by simply using gluten-free pasta. For example, "The Happy Gluten-Free Vegan" website features a recipe for gluten-free spaghetti with mizithra cheese and browned butter. Domestic Dreamboat also offers a recipe for pasta with mizithra cheese and browned butter that can be made gluten-free by using gluten-free pasta.
When mizithra is fresh, it has a sweet, milky taste and a soft, creamy texture. It is commonly used in baked goods and desserts, such as Greek cheesecake, pastries, and pies. Fresh mizithra should be refrigerated and consumed within a day or two.
On the other hand, aged or salted mizithra becomes drier, denser, saltier, and more sour. This variety, known as xynomizithra or 'sour mizithra', is often grated and used as a topping for pasta, soups, and casseroles. It can also be used in pasta sauces. Aged mizithra can last for up to a year when stored in an airtight container.
Mizithra is considered a safe cheese for pregnant women, as it is made by boiling whey, which sterilizes the product. However, it is important to note that mizithra has a high moisture content, which may make it more susceptible to environmental contamination during the production process.
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It is made from sheep, goat, or cow's milk
Mizithra cheese is traditionally made from sheep's milk, goat's milk, or a combination of the two, although it can also be made with cow's milk. The type of milk used is an important factor in determining the characteristics of the cheese, including its flavor, texture, and nutritional content. Sheep's milk, for example, tends to be higher in fat and protein than goat's milk, which gives the cheese a richer, more creamy texture. Goat's milk, on the other hand, lends a tangier, more sharp flavor to the cheese. Cow's milk can also be used, and while it may result in a milder flavor, it can also make the cheese more versatile and applicable in a range of dishes. The use of these types of milk also ensures that mizithra cheese is naturally gluten-free, as it is made purely from milk and does not contain any grains or wheat products. This makes it a suitable option for those with gluten intolerance or celiac disease.
Sheep and goat milk have a number of beneficial properties that make them ideal for cheese-making. For one, they have a higher solids content than cow's milk, which means that they curdle more easily and set faster, resulting in a quicker cheese-making process. They also have a higher proportion of short- and medium-chain fatty acids, which are more easily digestible and may be tolerated better by those with digestive issues. Additionally, sheep and goat milk tend to have a more distinct and robust flavor than cow's milk, which contributes to the characteristic tang and sharpness of mizithra cheese.
The process of making mizithra cheese is quite simple and traditional, and it does not involve the use of any gluten-containing ingredients. The milk is first heated and then curdled with rennet, a natural coagulant that helps to separate the curds and whey. The curds are then ladled into cheesecloth-lined molds or baskets and allowed to drain and firm up. After this, the cheese is typically aged for a short period, during which time it develops a thin, dry rind and a slightly firmer texture.
While mizithra cheese is naturally gluten-free due to its simple ingredients and traditional production methods, it is always a good idea to check the labels and ensure that the product has not come into contact with any gluten-containing ingredients during processing or packaging. Cross-contamination can sometimes occur in facilities that process multiple products, so it is important to look for certified gluten-free labels or contact the manufacturer directly to inquire about their processing methods if you are highly sensitive to gluten.
Overall, mizithra cheese is a delicious and traditional option that is naturally gluten-free when made with pure sheep, goat, or cow's milk. Its unique flavor, texture, and versatility make it a great choice for those with gluten intolerance or celiac disease who are looking for a safe and tasty cheese option to enjoy. With its simple ingredients and traditional production methods, mizithra cheese is a wonderful example of how delicious and diverse gluten-free foods can be.
So, to answer your question, mizithra cheese is indeed gluten-free, and this is largely due to the fact that it is made from sheep, goat, or cow's milk, depending on the variety and region. I hope that provides a thorough answer to your question!
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It is a controlled denomination of origin (DOC) cheese
Mizithra cheese is a Greek whey cheese or mixed milk-whey cheese made from raw sheep's or goat's milk, or a combination of both. It is primarily produced on the island of Crete, but is also widespread throughout Greece.
Mizithra is a controlled denomination of origin (DOC) cheese. This means that it is a protected product with a specific geographical origin and method of production. In this case, it is the island of Crete that gives mizithra cheese its distinctive character. Cretans have been producing mizithra for thousands of years, and it is the most commonly eaten cheese on the island.
As a DOC cheese, mizithra has a protected status that ensures its quality and authenticity. This status also helps to promote and preserve the cultural heritage of Crete. The process of making mizithra is quite simple, but it is important to follow traditional methods to ensure the cheese's distinctive flavour and texture.
To make mizithra, milk is brought to a slow boil and then curdled by adding rennet or whey from a previous batch. An acidic substance such as lemon juice, vinegar, or even a fresh broken fig tree sprig can also be used to curdle the milk. Once the curds have formed, they are poured into a cheesecloth bag and hung to drain for two to three days. The resulting soft cheese can be eaten immediately or rubbed with salt and aged until it hardens.
Mizithra comes in three varieties: fresh (sweet), sour, and aged. Fresh mizithra is similar to Italian ricotta, with a sweet and milky taste. It is commonly used in desserts, pastries, and baking. Sour mizithra, also known as xinomyzithra, is a slightly fermented version of fresh mizithra. Aged mizithra, called myzithra xeri, is a hard, salty grating cheese with a buttery flavour similar to Italian ricotta salata. It is considered the grating cheese par excellence of Greek cuisine and is especially suited for sprinkling over hot pasta.
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It is a versatile cheese used in savoury and sweet dishes
Mizithra cheese is a Greek whey cheese made from sheep's or goat's milk, or a combination of the two. It is primarily produced on the island of Crete but is widespread throughout Greece. In its fresh form, mizithra is a soft, white, fluffy cheese commonly used in desserts. It has a sweet and milky taste, similar to ricotta or cream cheese. Fresh mizithra is often baked into pastries and pies and can also be added to cooked savoury dishes.
The salted, aged version of mizithra is dry and crumbly, making it perfect for grating over pasta, soups, and vegetable casseroles. It is considered the grating cheese par excellence of Greek cuisine. This variety of mizithra is more commonly available in the United States and can be stored for up to a year in an airtight container.
Mizithra is a versatile cheese that can be used in both sweet and savoury dishes. In addition to its traditional use in Greek cuisine, mizithra has gained popularity in pasta dishes, such as the well-known "Pasta with Mizithra Cheese and Browned Butter." This dish showcases the cheese's ability to complement other ingredients, creating a simple yet delicious meal.
To make the pasta, cook gluten-free pasta according to the package instructions. Drain the pasta and top it with shredded mizithra cheese and browned butter. You can also add minced parsley as a garnish. This dish is not only quick and easy to prepare but also suitable for those with gluten intolerance or vegan dietary preferences.
The versatility of mizithra cheese extends beyond its use in pasta. It can be grated over soups and casseroles, adding a salty, buttery flavour. In Greek cuisine, mizithra is used in a variety of sweet dishes, including Greek cheesecake, pastries, and little cheese pies called Sfakiani pita. The cheese's soft, creamy texture and mild sweetness make it a perfect ingredient for desserts.
Whether savoury or sweet, mizithra cheese adds a unique flavour and texture to dishes, making it a beloved ingredient in Greek cuisine and an exciting discovery for those exploring new culinary experiences.
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Frequently asked questions
Mizithra cheese is gluten-free. However, it is often served with pasta, which may not be gluten-free.
Mizithra, or myzithra, is a Greek whey cheese made from sheep, goat, or a combination of both milk and whey. It is primarily produced on the island of Crete but is widespread throughout Greece.
Fresh mizithra has a sweet and milky taste, similar to Italian ricotta. The salted aged version turns dry and crumbly, making it perfect for grating.
