Frederic Melton
Mizithra, or 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 found in three varieties: fresh (sweet), sour, and aged. The young, unsalted cheese tastes sweet and milky, similar to fresh ricotta or cream cheese, while the aged version is dry, crumbly, salty, and tangy, making it perfect for grating. The Old Spaghetti Factory's signature Mizithra Cheese and Browned Butter pasta is a popular dish that combines the distinctive flavours of Mizithra and Romano cheeses.
| Characteristics | Values |
|---|---|
| Freshness | Fresh, Sour, Aged |
| Taste | Sweet, Milky, Tangy, Salty, Nutty, Sharp |
| Texture | Soft, Dry, Crumbly, Fluffy, Hard |
| Rind | No rind when fresh, develops a rind as it ages |
| Melting | Does not melt fully |
| Similar Cheeses | Ricotta, Cream Cheese, Feta, Parmesan, Romano, Asiago, Mascarpone, Pecorino Romano, Ricotta Salata |
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What You'll Learn
- Mizithra is a Greek whey cheese made from sheep, goat, or cow's milk
- It is sold as fresh cheese and as a salt-dried grating cheese
- Fresh mizithra tastes sweet and milky, similar to ricotta or cream cheese
- Aged mizithra is dry, salty, and tangy, similar to ricotta salata
- It is used in dishes like pasta, baked desserts, and casseroles
Mizithra is a Greek whey cheese made from sheep, goat, or cow's milk
Mizithra, or myzithra, is a traditional Greek whey cheese made from sheep, goat, or cow's milk. It is primarily produced on the island of Crete but is widespread throughout Greece. The cheese is made by boiling milk and then curdling it by adding rennet or whey from a previous batch, or an acidic substance such as lemon juice or vinegar. The resulting soft cheese can be eaten fresh or rubbed with salt and aged until it hardens.
Fresh mizithra is sweet and milky, similar to Italian ricotta or cream cheese, and is commonly used in desserts. It does not have a rind, but as it ages, it develops a natural hard rind, similar to Parmesan. The aged version becomes dry and crumbly, making it ideal for grating, and takes on a salty, tangy flavour similar to feta. It is used as a grating cheese for pasta dishes, soups, and vegetable casseroles, and as an ingredient in pasta sauces.
Mizithra is known for its distinctive flavour when combined with browned butter in pasta dishes, particularly in the signature dish of The Old Spaghetti Factory restaurant. It can be difficult to find outside of Greece, and alternatives such as mascarpone or ricotta are sometimes used in its place.
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It is sold as fresh cheese and as a salt-dried grating cheese
Mizithra, or 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 but is widespread throughout Greece. It is sold as a fresh cheese and as a salt-dried grating cheese.
When sold as a fresh cheese, mizithra is soft, white, and fluffy, with a sweet and milky taste, similar to fresh ricotta or cream cheese. It is commonly used in desserts, such as Greek cheesecake and sweet cheese pastries, and can also be added to cooked dishes. Fresh mizithra does not have a rind, but as it ages, it develops a natural hard rind similar to that found on Parmesan.
When mizithra is aged, it becomes a hard, salty grating cheese with a buttery flavor, similar to ricotta salata. It is used as a grating cheese for pasta dishes, soups, and vegetable casserole dishes, and also as an ingredient in pasta sauces. This variety of mizithra is more commonly available in the United States than the fresh variety and can last for up to a year in an airtight container.
Mizithra is often used in combination with browned butter in pasta dishes, such as the signature Mizithra Cheese and Browned Butter pasta at The Old Spaghetti Factory. It can be difficult to find outside of Greece, and it may be quite pricey.
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Fresh mizithra tastes sweet and milky, similar to ricotta or cream cheese
Mizithra, or 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 but is widespread throughout Greece.
Fresh mizithra is a young, unsalted cheese that tastes sweet and milky, bearing similarities to fresh ricotta or cream cheese. It is a soft, white, fluffy cheese commonly used in desserts. It is also similar to farmer cheese and is generally sold in egg-shaped balls.
The process of making mizithra involves bringing milk to a boil and then cutting it with whey, usually at a ratio of about 7 parts milk to 3 parts whey. Rennet or an acidic ingredient such as lemon juice may be added to form the curds, which are then gathered in cheesecloth and hung to drain for a couple of days. The resulting soft cheese can be consumed immediately or rubbed with salt and aged until hardened.
Fresh mizithra is often used in baked desserts such as Greek cheesecake and sweet cheese pastries, and it can also be added to cooked dishes. It is a key ingredient in the famous Old Spaghetti Factory's Mizithra-Romano cheese blend. It is typically stored in the refrigerator and should be used within a day or two.
Aged mizithra, also known as myzithra xeri, transforms into a dry and crumbly texture, making it ideal for grating. It takes on a salty, buttery flavor akin to ricotta salata and can be used in pasta dishes, soups, and vegetable casseroles. This variety of mizithra is more commonly available in the United States and can be stored in an airtight container for up to a year.
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Aged mizithra is dry, salty, and tangy, similar to ricotta salata
Mizithra, or myzithra, is a traditional Greek cheese made from whey derived from ewe's, goat's, or cow's milk or a mixture of these. It is primarily produced on the island of Crete but is widespread throughout Greece.
Aged mizithra, also known as myzithra xeri, is a hard, dry, and crumbly cheese, perfect for grating. It is salty and tangy, with a buttery flavour similar to ricotta salata. It is also comparable to feta, although much harder and drier. The ageing process gives it a nutty bite, which pairs well with pasta, and a natural hard rind, similar to Parmesan.
Aged mizithra is typically used as a grating cheese for pasta dishes, soups, and vegetable casseroles. It is also used as an ingredient in pasta sauces. This variety of mizithra is more commonly available in the United States than the fresh version and can last for up to a year when stored in an airtight container.
Fresh mizithra, on the other hand, has a sweet and milky taste, similar to fresh ricotta or cream cheese. It is a soft, white, and fluffy cheese commonly used in desserts. It is generally sold in egg-shaped balls and must be used within a day or two of purchase.
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It is used in dishes like pasta, baked desserts, and casseroles
Mizithra is a Greek whey cheese made from sheep's, goat's, or cow's milk or a mixture of these. It is primarily produced on the island of Crete but is widespread throughout Greece. It is a dry, salty, and tangy cheese with a flavour similar to feta but harder and drier. The young, unsalted version of the cheese is soft, white, and fluffy, with a sweet and milky taste. It is commonly used in desserts. The salted, aged version, on the other hand, is dry and crumbly, making it perfect for grating over pasta, casseroles, and soups.
Mizithra is a versatile cheese that can be used in a variety of dishes. It is an essential ingredient in the Old Spaghetti Factory's signature Mizithra Cheese and Browned Butter pasta. The cheese's sharp, nutty flavour and inability to melt fully make it a perfect addition to this pasta dish, providing an extra burst of flavour with every bite. The browned butter is made by cooking regular butter until it turns brown, giving it a deep flavour that complements the Mizithra cheese beautifully.
The Mizithra-Romano cheese blend is also a popular choice for pasta dishes, as the Mizithra cheese adds a noticeable and distinct briny flavour that enhances the overall taste of the dish. Its dry and crumbly texture also makes it a perfect topping for casseroles and baked dishes.
In terms of desserts, fresh Mizithra is often used in baked goods such as Greek cheesecake and sweet cheese pastries. Its soft and fluffy texture, along with its sweet and milky flavour, make it a delicious addition to these treats.
Overall, Mizithra cheese is a versatile ingredient that can be used in both savoury and sweet dishes. Its sharp, salty, and tangy flavour adds a unique twist to any dish it is added to.
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Frequently asked questions
Mizithra 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 but is widespread throughout Greece.
Fresh mizithra has a sweet, milky, and creamy flavour, similar to ricotta or cream cheese. Aged mizithra, on the other hand, is dry, salty, and tangy, with a flavour similar to feta or ricotta salata.
Mizithra is made by boiling raw milk and combining it with whey from other sheep's and goat's milk cheeses. Rennet or an acidic ingredient like lemon juice is added to form curds, which are then drained and hung to dry. The resulting soft cheese can be consumed fresh or rubbed with salt and aged.
Fresh and sour mizithra are commonly used in baked desserts such as Greek cheesecake and sweet cheese pastries. Aged mizithra is perfect for grating over pasta dishes, soups, and vegetable casseroles, and can also be used in pasta sauces. Mizithra is famously used in the Old Spaghetti Factory's signature Mizithra Cheese and Browned Butter pasta.
