Mizithra Cheese: A Traditional Greek Delicacy Explained

Mizithra, or myzithra, is a traditional Greek whey cheese made from raw ewe's, goat's, or cow's milk, or a mixture of these. It is primarily produced on the island of Crete but can be found throughout Greece. The cheese is made by bringing milk to a boil and then curdling it with rennet or whey from a previous batch, or with an acidic substance such as lemon juice or vinegar. The curds are then hung in a cheesecloth to drain and form a soft, white, creamy, and moist cheese. This sweet or fresh mizithra can be eaten as is or baked into pies. It can also be salted and aged to make a drier, denser, saltier, and more sour cheese called xynomizithra or sour mizithra, which is often grated.

How is mizithra made?

Mizithra is a traditional Greek cheese made from raw, whole ewe's or goat's milk. It is a type of "whey cheese", which means it is made using the whey from previous cheese or yoghurt-making to provide the acidity to curdle milk. The milk is traditionally a combination of sheep and goat, but cow's milk can also be used.

To make mizithra, 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. Once curds have formed, they are poured into a cheesecloth bag and hung to drain. The whey that drips out can be used to curdle the next batch of mizithra.

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 can be eaten as is, or baked into pies. It can also be spread on crackers or bread and drizzled with honey or olive oil.

Mizithra can also be salted and aged, which makes it drier, denser, saltier, and more sour. This type of mizithra, called xynomizithra or "sour mizithra", is often grated and used as a topping for pasta dishes and salads.

What does mizithra taste like?

Mizithra (or myzithra) is a Greek whey cheese made from raw, unpasteurized ewe's or goat's milk, or a mixture of the two. It is primarily produced on the island of Crete but is widespread throughout Greece.

The young, unsalted version of the cheese is soft, white, fluffy, and sweet, with a mild and slightly tangy or milky flavour. It is similar in taste to ricotta or cream cheese and is commonly used in desserts, eaten with honey and nuts, or used in pastries.

The aged version of mizithra is dry, crumbly, and salty, with a more intense, savoury and nutty flavour. It is often grated and used as a topping for pasta dishes and salads.

Where is mizithra made?

Mizithra (or Myzithra) is a traditional Greek cheese, primarily produced on the island of Crete. However, it is also made throughout Greece and can be found in other parts of the world, including the United States, although it may be challenging to source.

It is a whey cheese made from raw, whole ewe's or goat's milk, or a mixture of both, and is considered one of the most commonly eaten cheeses in Crete.

The process of making mizithra is simple: milk is brought to a slow boil and then curdled by adding rennet or whey from a previous batch, or an acidic substance such as lemon juice or vinegar. The curds are then poured into a cheesecloth bag and hung to drain. After a few days, mizithra forms a soft, sweet, moist mass that can be eaten fresh or baked into pies.

If mizithra is salted and aged, it becomes drier, denser, saltier, and more sour, and is often grated over pasta dishes, soups, and salads.

How is mizithra served?

Mizithra is a Greek whey cheese made from goat's and/or sheep's milk, and sometimes cow's milk. It is available in three varieties: fresh (sweet), sour, and aged.

Fresh Mizithra

Fresh mizithra is soft, creamy, and spreadable, with a mild, slightly tangy, and sweet flavour. It is best consumed within a few days of being made. It is often served as a dessert with honey, nuts, or cinnamon, or as a sweet breakfast. It can also be spread on bread, used in pastries, or added to cooked dishes.

Sour Mizithra

Sour mizithra is made by allowing fresh mizithra to ferment slightly until it develops a sour taste. It has a flavour similar to ricotta salata. It is often used to top dakos.

Aged Mizithra

Aged mizithra is dry, crumbly, and salty. It is well-suited for grating and sprinkling over hot pasta, rice, salads, and casseroles. It can also be used as an ingredient in pasta sauces.

What can I pair mizithra with?

Mizithra, a Greek whey cheese, can be paired with a variety of foods, depending on whether it is fresh or aged. Fresh mizithra, which is similar to Italian ricotta, has a mild and slightly tangy flavour. It is often paired with honey and nuts or used in pastries. It can also be spread on bread, baked in quiches, or used in a savoury sauce.

Aged mizithra, on the other hand, is drier, saltier, and more crumbly, making it perfect for grating over pasta dishes, soups, and vegetable casseroles. It can also be used as an ingredient in pasta sauces. When served on a cheese plate, mizithra is often paired with honey and fruit.

In terms of wine, mizithra is typically used as an ingredient or accompaniment to other foods, so it is best to pair it with the strongest flavour in the recipe rather than the cheese itself.

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