# Mizithra

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> Source: https://en.wikipedia.org/wiki/Mizithra
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{{Short description|Greek sheep or goat cheese}}
{{refimprove|date=March 2013}}
{{Infobox Cheese
| name = Mizithra
| image = 250px
| othernames = 
| country = [Greece](/source/Greece)
| regiontown = N/A
| region = 
| town = 
| source = [Goat](/source/Goat)s, [Ewe](/source/domestic_sheep)s
| texture = Soft
| fat = approx. 15%
| protein = approx. 15.5%
| dimensions = various
| weight = various, usually ½ or 1 kilo
| aging = 1 day
| certification =
}}
'''Mizithra''' or '''myzithra''' ({{Langx|el|μυζήθρα}} {{IPA|el|miˈziθra|}}) is a [Greek](/source/Greek_cuisine) [whey cheese](/source/whey_cheese) or mixed [milk](/source/cheese)-[whey cheese](/source/whey_cheese) from [sheep](/source/sheep_milk) or [goat](/source/goat)s, or both.<ref name="barron">[Barron, Rosemary](/source/Rosemary_Barron) (1991). ''Flavors of Greece.'' William Morrow, {{ISBN|978-0-688-07087-8}}</ref> It is sold both as a [fresh cheese](/source/fresh_cheese), similar to Italian ''[ricotta](/source/ricotta)'', and as a salt-dried grating cheese, similar to Italian ''ricotta salata''. The ratio of milk to whey is usually 7 to 3.

It is primarily produced on the island of [Crete](/source/Crete), but is widespread throughout Greece. It is essentially the same as [Anthotyros](/source/Anthotyros) though the latter may contain some cow's milk. In [Cyprus](/source/Cyprus) a similar cheese is known as "[Anari](/source/Anari_(cheese))" (Αναρή in Greek, ''Nor'' in Cypriot Turkish, ''Lor'' in Turkish).

==Production==
Mizithra is made from raw, whole [ewe](/source/sheep)'s or [goat](/source/goat)'s [milk](/source/milk): the milk is brought to a slow boil for a few minutes and then curdled by adding [rennet](/source/rennet) or [whey](/source/whey) from a previous batch (see below) or else some acidic substance such as [lemon juice](/source/lemon_juice), [vinegar](/source/vinegar) or even a fresh broken fig tree sprig. As soon as curds have formed they are poured into a [cheesecloth](/source/cheesecloth) bag and hung to drain.  The whey dripping out of the bag can be used to curdle the next batch of mizithra. After a few days, mizithra forms a sweet, moist, soft mass in the shape of the hanging bag with a rounded bottom and a [conical](/source/cone_(geometry)), wrinkly top.  At this stage, it is called "sweet" or "fresh mizithra" and may be eaten or, often, baked in pies.

==Xynomizithra==
{{main|Xynomizithra}}
Mizithra that is salted and aged becomes dryer, denser, saltier and more sour.<ref>Facaros, Dana; Pauls, Michael (2003). ''Cadogan Guide: Crete.'' New Holland Publishers, {{ISBN|978-1-86011-106-8}}</ref> This ''xynomizithra'' ('sour mizithra') is often grated.

==Serving==
[[File:Myzithra-production_Ladonas-Spring_Achaea_Peloponnese.jpg|thumb|280px|right|Aged Mizithra production in [Achaea](/source/Achaea) [Peloponnese](/source/Peloponnese)]]
The cheese is soft, snow-white, creamy, and moist. Since no salt is added, it has an almost sweet and milky taste. It is eaten as dessert with [honey](/source/honey) or as a [meze](/source/meze) with [olive](/source/olive)s and [tomato](/source/tomato). 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 [Sfakia](/source/Sfakia) region).

In its salted, aged form it is considered the grating cheese ''par excellence'' of [Greek cuisine](/source/Greek_cuisine), and is especially suited for sprinkling over hot pasta.

==Toponymy==
The town of [Mystras](/source/Mystras) takes its name from a cone-shaped hill, called Mizithra from its resemblance to the cheese ([Steven Runciman](/source/Steven_Runciman), ''A Traveller's Alphabet'', "Morea").

==See also==
*[List of cheeses](/source/List_of_cheeses)
*[Cuisine of Greece](/source/Cuisine_of_Greece)
*[Manouri](/source/Manouri) - another Greek sheep cheese, similar flavor, not as dry as mizithra

==References==
{{reflist}}

{{Whey cheeses}}
{{Greek cheeses}}
{{Turkish cheeses}}

Category:Greek cheeses
Category:Byzantine cuisine
Category:Sheep's-milk cheeses
Category:Goat's-milk cheeses
Category:Whey cheeses

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Adapted from the Wikipedia article [Mizithra](https://en.wikipedia.org/wiki/Mizithra) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Mizithra?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.