Xynomizithra

Xynomizithra (also known as sour mizithra) is a traditional type of cheese from Greece. It is a whey cheese, made from the whey left over from the production of other types of cheese, such as feta or manouri. Xynomizithra is typically made in the Cretan and Cycladic regions of Greece.

Etymology

The name "Xynomizithra" comes from the Greek words "xyno" (sour) and "mizithra" (a type of cheese). The term "mizithra" itself is believed to have originated from the ancient Greek word "mys", meaning "mouse", possibly referring to the small size of the cheese.

Production

Xynomizithra is made by adding rennet to the whey left over from the production of other cheeses. The mixture is then left to ferment for a period of time, which can vary depending on the specific recipe used. After fermentation, the cheese is strained and left to dry. The final product is a soft, white cheese with a slightly sour taste.

Uses

Xynomizithra is often used in traditional Greek dishes, such as kalitsounia (a type of cheese pie) and dakos (a Cretan salad). It can also be served as a dessert cheese, often drizzled with honey.

Related Terms

• Mizithra: A type of Greek cheese, from which Xynomizithra is derived.
• Anthotyros: Another type of Greek whey cheese, similar to Xynomizithra.
• Ricotta: An Italian whey cheese, similar in production method to Xynomizithra.

Xynomizithra Resources
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