This article needs additional citations for. Unsourced material may be challenged and removed.Find sources: – ( March 2013) MizithraCountry of originRegion, townN/ASource of milk,TextureSoftFat contentapprox. 15%Protein contentapprox. 15.5%DimensionsvariousWeightvarious, usually ½ or 1 kiloAging time1 dayMizithra or myzithra (: μυζήθρα ) is a made with and from or, or both. The ratio of milk to whey usually is 7 to 3. Production resembles that of Italian.

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Furthermore, Mizithra can be salt-dried to produce a mature salty cheese similar to the Italian ricotta salata.It is primarily produced on the island of but is widespread throughout Greece. It is essentially the same as though the latter may contain some cow's milk.

In a similar cheese is known as ' (Αναρή in Greek, Nor in Cypriot Turkish, Lor in Turkish). Contents.Production Mizithra is made from raw, whole 's or 's in the simplest way possible: milk is brought to a slow boil for a few minutes and then curdled by adding or from a previous batch (see below) or else some acidic substance such as, or even a fresh broken fig tree sprig. As soon as curds have formed they are poured into a bag and hung to drain. The whey dripping out of the bag can be used to curdle the next batch of mizithra. Wacom inkling software. After a few days mizithra forms a sweet, moist, soft mass molded in the shape of the hanging bag with a rounded bottom and a, wrinkly top. At this stage it is called 'sweet' or 'fresh mizithra' and may be eaten or, often, baked in pies.(sour mizithra) has a more acidic, sour flavor. It is created by rubbing fresh mizithra with coarse salt and letting it age, usually hung in cloth bags.

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The longer it ages the denser, saltier and sourer it becomes. It can ultimately turn into a very dense, hard, white cheese suitable for fine grating. Hard or dried mizithra is also called anthotyro xero.Serving. Aged Mizithra production inThe cheese is soft, snow-white, creamy, and moist.

Since no salt is added to mizithra it has an almost sweet and milky taste. It is eaten as dessert with or as with. It is used as a table cheese, as well as in salads, pastries and in baking, notably in little cheese pies (handful size) and Sfakiani pita (pie from the region).In its salted, aged form it is considered the grating cheese par excellence of, and is especially suited for sprinkling over hot pasta.Toponymy The town of takes its name from a cone-shaped hill, called Mizithra from its resemblance to the cheese (, A Traveller's Alphabet, 'Morea').See also.References.