View source for Mizithra

{{Short description|Greek sheep or goat cheese}}
{{refimprove|date=March 2013}}
{{Infobox Cheese
| name = Mizithra
| image = [[File:Homemade Mizithra.jpg|250px]]
| othernames = 
| country = [[Greece]]
| regiontown = N/A
| region = 
| town = 
| source = [[Goat]]s, [[domestic sheep|Ewe]]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 cuisine|Greek]] [[whey cheese]] or mixed [[cheese|milk]]-[[whey cheese]] from [[sheep milk|sheep]] or [[goat]]s, or both.<ref name="barron">[[Rosemary Barron|Barron, Rosemary]] (1991). ''Flavors of Greece.'' William Morrow, {{ISBN|978-0-688-07087-8}}</ref> It is sold both as a [[fresh cheese]], similar to Italian ''[[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]], but is widespread throughout Greece. It is essentially the same as [[Anthotyros]] though the latter may contain some cow's milk. In [[Cyprus]] a similar cheese is known as "[[Anari (cheese)|Anari]]" (Αναρή in Greek, ''Nor'' in Cypriot Turkish, ''Lor'' in Turkish).

==Production==
Mizithra is made from raw, whole [[sheep|ewe]]'s or [[goat]]'s [[milk]] in the simplest way possible: milk is brought to a slow boil for a few minutes and then curdled by adding [[rennet]] or [[whey]] from a previous batch (see below) or else some acidic substance such as [[lemon juice]], [[vinegar]] or even a fresh broken fig tree sprig. As soon as curds have formed they are poured into a [[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  molded in the shape of the hanging bag with a rounded bottom and a [[cone (geometry)|conical]], 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]] [[Peloponnese]]]]
The 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 [[honey]] or as [[meze]]s with [[olive]]s and [[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]] region).

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

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

==See also==
*[[List of cheeses]]
*[[Cuisine of Greece]]
*[[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]]