myzithra

Myzithra is a traditional Greek whey cheese made from sheep's or goat's milk. It is similar to ricotta but is often drier and has a more granular texture. Myzithra can be eaten fresh, aged, or dried. Fresh myzithra is soft and creamy, with a mild, slightly sweet flavor. Aged myzithra is firmer and has a sharper, saltier taste. Dried myzithra is hard and crumbly, often used as a grating cheese.

The production of myzithra typically involves heating the whey leftover from making other cheeses. Milk may be added to the whey, and the mixture is heated to a high temperature. This causes the remaining proteins and fats to coagulate, forming curds. These curds are then strained and pressed to create the cheese. The aging process, if undertaken, can last from a few weeks to several months, depending on the desired texture and flavor profile.

Myzithra is a versatile cheese used in various Greek dishes. It can be served as a breakfast cheese, used in pastries like spanakopita (spinach pie) and tiropita (cheese pie), or incorporated into savory dishes. When aged, it is often grated over pasta or salads. The fresh variety is also enjoyed on its own with honey or fruit. Its distinctive taste and texture make it a staple in Greek cuisine.