Mizithra

Mizithra, sometimes spelled myzithra, is a delightful fresh cheese made from a mixture of milk and whey from sheep, goats, or both, usually in a 7:3 ratio. Its production process closely resembles that of Italian ricotta. Mizithra can also be salt-dried to produce a mature, salty version similar to ricotta salata. Although it is primarily produced on the Greek island of Crete, Mizithra is popular throughout Greece. It is closely related to Anthotyros, another cheese that may include cow's milk, whereas Mizithra typically does not.

The process of making Mizithra involves boiling the milk, curdling it with rennet or whey, and then draining the curds in a cheesecloth bag. The leftover whey can be used to curdle future batches. Mizithra can be enjoyed fresh, or allowed to age to develop into Xynomizithra, a denser, salted version with a more sour and acidic taste.

Fresh Mizithra is soft, creamy, and moist with a sweet, milky flavor due to the absence of added salt. It is often enjoyed as a dessert paired with honey or as part of a meze platter with olives and tomatoes. Its versatility is evident in various dishes, including salads, pastries, and baked goods such as cheese pies. When aged, Mizithra becomes a prized grating cheese in Greek cuisine, ideal for sprinkling over hot pasta.

The name "Mizithra" is associated with the town of Mystras, named after a cone-shaped hill that resembles the cheese. Mizithra is a cherished part of Greek culinary traditions, valued for its distinctive flavors and adaptability in a wide array of dishes.