Mizithra cheese is a Greek cheese made from leftover whey combined with sheep or goat milk. It comes in fresh and aged forms, with a slightly tangy flavor, and is used in sweet and savory dishes. Some types are protected in Europe, and it is also known as anari in Cyprus.
Mizithra cheese is a type of Greek cheese made from leftover whey from the production of other cheeses which is combined with sheep or goat milk. There are different forms of mizithra, ranging from fresh mizithra, which resembles cottage cheese, to aged mizithra, which is hard, grainy and quite aromatic. These cheeses are sometimes found in cheese markets and import shops that specialize in Greek foods. Some producers will even ship the cheese directly to consumers.
The fresh form of mizithra cheese is creamy and bright white with a slightly granular texture. It is used in an assortment of both sweet and savory dishes; fresh mizithra with honey and fruit, for example, is a popular dessert. Traditionally the cheese is unpasteurized and often has a slightly tangy flavour, depending on the time of year it is made. If fresh mizithra is not available, cottage cheese can be used for a similar texture.
There is also a sour version of mizithra cheese, known as xynomizithra. The strong flavor of this sour cheese is definitely an acquired taste. It pairs well with strong spirits such as retsina and is sometimes used in specific dishes for a desired tart, savory flavor. This cheese can also have a rather characteristic smell; for people who find the taste unpleasant, the smell probably won’t be very pleasant either.
When mizithra is aged, it transforms into anthotyros, a hard crumbly cheese with a creamy white colour. Typically the cheese is compressed into a ball for aging, although it can also be found in the form of a tapered cylinder. High-quality Anthotyros has a floral scent and flavor with a hint of bite, thanks to the goat’s milk or cheese used in the production of the cheese. It tends to be moist and the texture is very fine. This cheese goes well with first courses, especially those with ingredients such as tomato and fresh basil. It can also be crumbled on salads.
In Europe, certain types of mizithra cheese are protected, meaning that only cheese made in a certain way in a particular region can be labeled as mizithra. The Cretan mizithra has such protection, thanks to its fame. In Cyprus, mizithra cheese is known as anari, both fresh and dry, and the Cypriot versions of this cheese are also quite famous, as are the dishes that are traditionally made with it.
Protect your devices with Threat Protection by NordVPN
