Myzithra

Myzithra is a traditional Greek cheese made from the whey of sheep's or goat's milk. The cheese is typically white in color, with a texture that varies from fresh and creamy to hard and salty, depending on the aging process. Myzithra is often used in Greek cooking, particularly in dishes such as pastitsio and moussaka.

History

The production of Myzithra dates back to ancient times, making it one of the oldest known types of cheese. It is believed to have originated in Crete, a Greek island known for its rich cheese-making tradition. The cheese is mentioned in several ancient texts, including the works of Homer.

Production

Myzithra is made from the whey left over from the production of other, higher-fat cheeses. The whey is heated until the proteins coagulate, forming a curd. This curd is then drained and shaped into a round form. The cheese is left to age, during which time it develops its characteristic flavor and texture.

There are two main types of Myzithra: fresh (or sweet) Myzithra, which is soft and creamy, and aged (or salty) Myzithra, which is hard and suitable for grating. The aging process for the latter can take several months.

Culinary uses

Myzithra is a versatile cheese that can be used in a variety of dishes. Fresh Myzithra is often served as a dessert cheese, drizzled with honey or used in baking. Aged Myzithra, on the other hand, is commonly used as a grating cheese, similar to Parmesan. It is a key ingredient in many traditional Greek dishes, including pastitsio, moussaka, and spanakopita.

See also

• List of Greek cheeses
• Greek cuisine