Xynomizithra facts for kids
Quick facts for kids Xynomizithra |
|
|---|---|
| Country of origin | Greece |
| Region, town | N/A |
| Source of milk | Goats, Ewes |
| Pasteurized | Not traditionally, but commercially yes |
| Texture | Soft |
| Fat content | approx. 15% |
| Protein content | approx. 15.5% |
| Dimensions | various |
| Weight | various, usually ½ or 1 kilo |
| Aging time | 2 months (PDO) |
| Certification | Only Xynomyzithra Kritis |
Xynomizithra (pronounced zee-no-mee-ZEE-thra) is a special type of Greek cheese. It's known as a whey cheese, which means it's made from the liquid left over after milk has been turned into cheese. This cheese is a sour version of another Greek cheese called Mizithra. It's usually made from the milk of ewes or goats, or sometimes both. About 15% of the cheese is made from full-cream milk.
This cheese is mostly made on the island of Crete in Greece. However, other parts of Greece also produce it. The specific type called Xynomyzithra Kritis (which means Xynomyzithra from Crete) has a special European certification. This certification, called a protected designation of origin, ensures that only cheese made in Crete using traditional methods can be called Xynomyzithra Kritis.
How is Xynomizithra Made?
Making Xynomizithra starts with heating and stirring the whey from ewe or goat milk. Whey is the watery part of milk that separates when cheese is made. A small amount of full-cream milk, up to 15% for the Cretan version, is then added to this hot whey.
After adding the milk, a soft curd forms. This curd is allowed to sit for about 30 minutes. Then, it is carefully placed into molds. The molds help the cheese drain any extra liquid. After draining, the cheese is pressed. Finally, it needs to ripen for at least two months. This aging process gives the cheese its unique sour taste.
How to Enjoy Xynomizithra
Xynomizithra comes in different sizes and shapes. It often looks like a cone with the top cut off, or sometimes it's shaped like a ball. The cheese itself is soft, bright white, and creamy. It has a moist texture and a distinct sour flavor.
One popular way to eat Xynomizithra is as a dessert. People often serve it with sweet honey drizzled over the top. It's also a great cheese to eat on its own, like a table cheese. You can add it to salads for a tangy kick. It's also a common ingredient in baked goods. A famous example is small Greek cheese pies called "kalitsounia", where Xynomizithra is a key filling.
See also
In Spanish: Xynomyzithra Kritis para niños
