Myzithra the grandfather of all Greek whey cheeses
Myzithra is a traditional Greek whey cheese with Controlled Denomination of Origin (DOC). It has been manufactured in Greece for thousands of years and is considered the ancestor of all Greek whey cheeses.
The cheese is manufactured from whey derived from ewe’s, goats’ or cows’ milk or mixtures of milks all over Greece. There are two types: Fresh and unsalted and Dried and salted.
Fresh Myzithra (in Greek “φρέσκια μυζήθρα” – freskia mytzithra) is an unsalted cheese and is consumed a few hours or days after its manufacture. It’s used as an hors d’oeuvre, in salads, or fried and in pites (pies). As dessert is combined with honey, fruits or fruits marmelade and is used in sweet pies.
Pitakia myzithras: small fried or baked pies filled with myzithra cheese. They can be salted with herbs -basilic, oregano or dyosmos (a Greek herb like mint)-, or sweet with honey and cinnamon.
Dried Myzithra (in Greek “ξερή μυζήθρα” – xeri mytzithra) which is heavily salted and dried. Usually is consumed grated with pasta.
Hylopites (in Greek χυλοπίτες – traditional Greek pasta) with basil, sun-dried tomatoes and grated dried Myzithra.
Myzithra cheese nutritional info
Fresh Mizithra cheese contains up to 70% moisture and at least 50% fat in dry matter, while Dried contains 40% and 50%, respectively. There are about 300 calories in 100gr of cheese.