Greek cheese: Mizithra

Mizithra (μυζήθρα), also known as Anthotyros, is one of those cheeses that, depending on where you are in Greece, will be completely different. It is a fresh cheese made from milk and whey from sheep or goat. Or both. The ratio of milk to whey usually is 7 to 3. Production resembles that of Italian ricotta, though mizithra is typically drier and somewhat fattier. The cheese is soft, snow-white, creamy, and moist.

Fresh Mizithra should be consumed within days of it being made. It is reminiscent of British cottage cheese or Italian ricotta.

This type of cheese is widespread throughout Greece. On Cyprus, a similar cheese is known as Anari (Αναρή in Greek, Nor in Cypriot Turkish, Lor in Turkish).

Mizithra can be salt-dried to produce a more mature, more salty cheese. It is then known as skliri mizithra ('hard mizithra'). It has a very powerful smell, reminiscent of a sherry. In its salted, aged form it is considered the best grating cheese of Greek cuisine, resembling parmesan. It is especially suited for sprinkling over hot pasta and other dishes.

No comments:

Post a Comment