Dairy

Myzithra

Myzithra is a Greek whey cheese traditionally made from the residual whey of sheep (or sheep–goat) cheesemaking, sometimes enriched with a little whole milk. Fresh myzithra is soft, moist, and delicately sweet-lactic—closer to ricotta than to feta—while aged, salted xinomyzithra or dry myzithra becomes firm, crumbly, and tangy enough for grating over pasta. Spoon fresh myzithra with honey and cinnamon, stuff into pies, or drain for light pastries; grate the dry form over hilopites and vegetable dishes. It spoils faster than brined cheeses when fresh, so keep cold and use within days of opening. Sheep whey versions taste fuller and slightly more aromatic than cow-whey analogues.

Also known as: Xinomyzithra, Fresh Myzithra, Dry Myzithra