Mizithra facts for kids
Quick facts for kids Mizithra |
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| Country of origin | Greece |
| Region, town | N/A |
| Source of milk | Goats, Ewes |
| Texture | Soft |
| Fat content | approx. 15% |
| Protein content | approx. 15.5% |
| Dimensions | various |
| Weight | various, usually ½ or 1 kilo |
| Aging time | 1 day |
Mizithra (pronounced mee-ZEETH-ra) is a special type of Greek cheese. It is made from the milk of sheep or goats, or sometimes both. This cheese can be sold in two main ways. One is as a fresh, soft cheese, much like the Italian ricotta. The other is as a harder, salt-dried cheese, similar to ricotta salata, which is great for grating.
Mizithra is mostly made on the island of Crete in Greece. However, you can find it all over Greece. It is quite similar to another Greek cheese called Anthotyros. In Cyprus, a cheese like Mizithra is known as "Anari".
Contents
How Is Mizithra Cheese Made?
Making Mizithra cheese is quite simple. First, milk from sheep or goats is heated slowly until it boils for a few minutes. To make the milk curdle (turn into solid lumps), people add something acidic. This could be rennet, which is a natural enzyme, or whey from a previous batch of cheese. Sometimes, they use lemon juice, vinegar, or even a fresh fig tree branch.
Once the milk has formed curds, these curds are poured into a special cheesecloth bag. The bag is then hung up so that the extra liquid, called whey, can drip out. This whey can even be used to help curdle the next batch of Mizithra! After a few days, the cheese becomes a sweet, soft, and moist mass. It takes the shape of the bag it was hanging in, often with a rounded bottom and a pointy top.
What Is Fresh Mizithra?
When Mizithra is fresh and soft, it is called "sweet" or "fresh Mizithra." At this stage, it has a very mild and milky taste because no salt has been added. People often enjoy it as a dessert, sometimes with honey. It can also be used in baking, especially in delicious pies.
What Is Xynomizithra?
If Mizithra is salted and left to age, it changes. It becomes drier, harder, and much saltier. It also gets a bit sour. This aged version is called xynomizithra (pronounced ksee-no-mee-ZEETH-ra), which means 'sour Mizithra'. This type of Mizithra is often grated over food.
How Do People Enjoy Mizithra?
Fresh Mizithra is soft, white, and creamy. Because it has no salt, it tastes almost sweet and very milky. People often eat it as a dessert with honey. It can also be served as a meze (a small appetizer) with olives and tomato. It is a popular cheese to eat on its own or to add to salads and pastries. It's especially famous in small cheese pies and a pie from the Sfakia region called Sfakiani pita.
The salted, aged version of Mizithra is considered one of the best grating cheeses in Greek cuisine. It is perfect for sprinkling over hot pasta dishes.
Where Does the Name Mizithra Come From?
The town of Mystras in Greece actually got its name from a cone-shaped hill. This hill was called Mizithra because it looked like the cheese!
See also
In Spanish: Mizithra para niños
