Kamil Perry
Mizithra, or myzithra, is a Greek whey cheese made from sheep's or goat's milk. It is primarily produced on the island of Crete but is widespread throughout Greece. Mizithra is a dry, salty, and tangy cheese that is easy to grate. It is often used in pasta dishes, such as The Old Spaghetti Factory's browned butter and mizithra cheese pasta. The cheese has a soft, snow-white, creamy, and moist texture, and a sweet and milky taste.
| Characteristics | Values |
|---|---|
| Type of Cheese | Whey Cheese |
| Milk Used | Sheep's milk, goat's milk, or both |
| Texture | Soft, moist, dry, crumbly, fluffy |
| Taste | Sweet, milky, tangy, salty, sour |
| Colour | White |
| Shape | Conical, wrinkly top |
| Rind | Natural hard rind |
| Substitutes | Mascarpone, ricotta, ricotta salata, Parmesan, Pecorino Romano |
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What You'll Learn
- Mizithra is a Greek whey cheese made from sheep or goat's milk
- It is a dry, salty, tangy cheese that is easy to grate
- It is often used in pasta dishes, especially at The Old Spaghetti Factory
- Fresh mizithra is similar to Italian ricotta, while aged mizithra is similar to ricotta salata
- It is a soft, white, creamy, moist cheese with a sweet and milky taste
Mizithra is a Greek whey cheese made from sheep or goat's milk
Mizithra is a traditional Greek cheese with a history that goes back thousands of years. It is a whey cheese, made from the milk of sheep or goats, or a combination of the two. The process of making mizithra involves boiling the 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 fig tree sprig. The curds are then hung in a cheesecloth bag to drain, and the resulting whey can be used to curdle the next batch.
Mizithra is typically sold as a fresh cheese, similar to Italian ricotta, or as a salt-dried grating cheese, similar to ricotta salata. Fresh mizithra is a soft, white, creamy, and moist cheese with a sweet and milky taste. It is commonly used in desserts, such as pastries and pies, and can also be eaten as a table cheese or used in salads. In its fresh form, mizithra has a short shelf life, lasting only a couple of days.
When mizithra is salted and aged, it becomes drier, denser, saltier, and more sour. This aged mizithra, also known as xynomizithra or myzithra xeri, is often grated and used in pasta dishes, such as the famous browned butter and mizithra pasta from The Old Spaghetti Factory. It can also be used to flavour soups and sauces. The aged version of the cheese has a longer shelf life, lasting up to a year in an airtight container.
While mizithra is most commonly produced on the island of Crete, it is widespread throughout Greece and is considered a staple in Greek cuisine. It is a challenging cheese to find outside of Greece, particularly in the United States, where it is mostly available in Greek grocers or specialty cheese shops.
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It is a dry, salty, tangy cheese that is easy to grate
Mizithra is a dry, salty, tangy cheese that is easy to grate. It is a traditional Greek cheese with a long history, made from sheep's milk, or a combination of sheep and goat milk. The flavour is similar to feta, but it is much drier and harder, which is why it is so easy to grate.
Mizithra is a whey cheese, made from the whey of other cheeses like Araeniko, which has been boiled. This process pasteurises the cheese, making it one of the safest cheeses you can eat. It is also made with raw, whole ewe's or goat's milk, which is slowly boiled for a few minutes and then curdled by adding rennet or whey from a previous batch. Sometimes an acidic substance, such as lemon juice or vinegar, is added to form the curds. The curds are then poured into a cheesecloth bag and hung to drain. The whey that drips out can be used to curdle the next batch of mizithra.
The cheese is sold as a fresh cheese, similar to Italian ricotta, and as a salt-dried grating cheese, similar to ricotta salata. Fresh mizithra is soft, white, and creamy, with a sweet and milky taste. It is often used in desserts, such as cheesecake, or in salads and pastries. The salted, aged version of the cheese is dry and crumbly, making it perfect for grating over pasta dishes. It is considered the grating cheese par excellence of Greek cuisine.
Mizithra is a unique cheese with a devoted following, especially in the United States, where it is used in the famous Spaghetti Factory's browned butter and mizithra cheese pasta. It is a challenging cheese to find outside of Greece and can be quite expensive, but it is a favourite among those who know it, as it adds a noticeable flavour to dishes without melting away and disappearing.
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It is often used in pasta dishes, especially at The Old Spaghetti Factory
Mizithra is a traditional Greek cheese that is often used in pasta dishes, especially at The Old Spaghetti Factory. The restaurant's signature dish, Spaghetti with Mizithra Cheese and Browned Butter, has been a favourite on the menu since its opening. The cheese is made from the whey of other cheeses, such as sheep's or goat's milk, and is known for its dry, salty, and tangy flavour. It is often grated and used as a topping for pasta, adding a unique taste and texture to the dish.
The use of mizithra cheese in pasta is not limited to The Old Spaghetti Factory. It is also a popular ingredient in Greek cuisine, where it is commonly used in pasta recipes. Mizithra is a versatile cheese that can be used in a variety of dishes, both sweet and savoury. In its fresh form, mizithra is soft, white, and creamy, with a sweet and milky taste. It is commonly used in desserts, such as cheesecakes, and can also be baked into pies.
When mizithra is salted and aged, it becomes drier, denser, saltier, and more sour. This aged mizithra, also known as xynomizithra or sour mizithra, is the variety that is commonly used in pasta dishes. The ageing process gives the cheese a harder texture, making it ideal for grating, and enhancing its flavour with a salty and tangy taste. The saltiness of the cheese pairs well with the richness of pasta dishes, especially those that feature creamy sauces or browned butter.
While mizithra is a beloved ingredient in pasta, it is important to note that it has a high moisture content, which makes it more susceptible to contamination by bacteria such as listeria. However, the process of boiling whey during its production sterilizes the cheese, making it safe for consumption. Nonetheless, it is always advisable to follow food safety guidelines and consume mizithra, or any other cheese, in moderation as part of a balanced diet.
Overall, mizithra cheese holds a special place in the culinary world, particularly when it comes to pasta dishes. Its unique flavour and texture have made it a staple at The Old Spaghetti Factory, while also earning it a place in traditional Greek cuisine. Whether enjoyed at a restaurant or prepared at home, mizithra adds a touch of Greek culture and history to every meal it graces.
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Fresh mizithra is similar to Italian ricotta, while aged mizithra is similar to ricotta salata
Mizithra, or myzithra, is a Greek whey cheese made from sheep or goat's milk, or both. It is primarily produced on the island of Crete but is widespread throughout Greece. The cheese is made by bringing milk to a slow boil and then curdling it by adding rennet or whey from a previous batch, or an acidic substance such as lemon juice or vinegar.
Fresh mizithra is a soft, white, creamy, and moist cheese with a sweet and milky taste. It is similar to Italian ricotta, and also to farmer cheese. It is commonly used in desserts and pastries, such as the traditional small cheese pies, and can be baked. Fresh myzithra is generally sold in egg-shaped balls and does not have a rind.
Aged mizithra, on the other hand, is a dry, salty, and crumbly grating cheese with a buttery flavour. It is similar to Italian ricotta salata. This type of mizithra is perfect for sprinkling over hot pasta dishes, such as the famous browned butter and mizithra pasta from The Old Spaghetti Factory. As it ages, mizithra develops a natural hard rind, similar to Parmesan, which can be used to flavour soups and sauces.
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It is a soft, white, creamy, moist cheese with a sweet and milky taste
Mizithra 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. It is a soft, white, creamy, and moist cheese with a sweet and milky taste.
Mizithra is made in the simplest way possible: milk is brought to a slow boil for a few minutes and then curdled 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. As soon as curds have formed, they are poured into a cheesecloth bag and hung to drain. After a few days, mizithra forms a sweet, moist, soft mass moulded in the shape of the hanging bag with a rounded bottom and a conical, wrinkly top. This is called "sweet" or "fresh mizithra", and it may be eaten as is or baked in pies.
Fresh mizithra is a soft, snow-white, creamy, and moist cheese with a sweet and milky taste. It is commonly used in desserts, eaten with honey, or as mezes with olives and tomatoes. It is also used as a table cheese, as well as in salads, pastries, and baking, notably in little cheese pies and Sfakiani pita.
When mizithra is salted and aged, it becomes drier, denser, saltier, and more sour. This type of mizithra is often grated over hot pasta or other dishes. The longer it is aged, the drier and crumblier it becomes.
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Frequently asked questions
Mizithra is a soft, snow-white, creamy, and moist cheese. It is formed into a rounded bottom and a conical, wrinkly top.
Mizithra is a Greek whey cheese or mixed milk-whey cheese made from sheep or goat's milk, or both. It is primarily produced on the island of Crete.
Mizithra has a sweet and milky taste. Its salted and aged version is dry, crumbly, and salty, making it perfect for grating.
Mizithra is used in pasta dishes, salads, pastries, and baking. It is also eaten as a dessert with honey or as mezes with olives and tomato.
Mizithra is made by boiling whey, which is far beyond pasteurization. However, it is a high-moisture cheese, which makes it susceptible to listeria contamination. It is best to consult a doctor before consuming it during pregnancy.
