375:
131:
25:
343:
bag and hung to drain. The whey dripping out of the bag can be used to curdle the next batch of mizithra. After a few days mizithra forms a sweet, moist, soft mass molded in the shape of the hanging bag with a rounded bottom and a
836:
656:
404:. It is used as a table cheese, as well as in salads, pastries and in baking, notably in little cheese pies (handful size) and Sfakiani pita (pie from the
388:
The cheese is soft, snow-white, creamy, and moist. Since no salt is added to mizithra it has an almost sweet and milky taste. It is eaten as dessert with
816:
891:
705:
906:
841:
811:
478:
856:
821:
675:
926:
846:
760:
931:
916:
876:
861:
755:
978:
921:
871:
831:
826:
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730:
941:
911:
881:
796:
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1016:
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896:
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670:
936:
775:
680:
765:
638:
540:
510:
490:
89:
108:
61:
1187:
1192:
348:, wrinkly top. At this stage it is called "sweet" or "fresh mizithra" and may be eaten or, often, baked in pies.
68:
46:
1009:
323:
in the simplest way possible: milk is brought to a slow boil for a few minutes and then curdled by adding
75:
631:
374:
1182:
533:
57:
42:
1061:
1002:
35:
1177:
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624:
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1025:
526:
431:
takes its name from a cone-shaped hill, called
Mizithra from its resemblance to the cheese (
339:
or even a fresh broken fig tree sprig. As soon as curds have formed they are poured into a
8:
1096:
1071:
740:
1121:
82:
1156:
1056:
983:
735:
506:
486:
453:
1111:
362:
Mizithra that is salted and aged becomes dryer, denser, saltier and more sour. This
1036:
1131:
448:
432:
345:
1116:
1051:
725:
710:
292:
235:
227:
163:
1171:
1146:
1141:
1066:
1041:
416:
240:
1151:
1086:
1081:
1076:
1046:
770:
600:
560:
357:
263:
962:
549:
382:
340:
332:
251:
243:
331:
from a previous batch (see below) or else some acidic substance such as
791:
720:
590:
565:
284:
255:
1136:
1101:
745:
283:, but is widespread throughout Greece. It is essentially the same as
461:- another Greek sheep cheese, similar flavor, not as dry as mizithra
130:
24:
946:
695:
690:
994:
1106:
750:
715:
585:
575:
570:
458:
428:
336:
268:
616:
595:
1091:
518:
405:
401:
379:
324:
288:
247:
141:
605:
411:
In its salted, aged form it is considered the grating cheese
397:
389:
312:
280:
685:
393:
328:
320:
316:
259:
159:
419:, and is especially suited for sprinkling over hot pasta.
272:, and as a salt-dried grating cheese, similar to Italian
657:
List of Greek
Protected Designations of Origin cheeses
49:. Unsourced material may be challenged and removed.
287:though the latter may contain some cow's milk. In
1169:
276:. The ratio of milk to whey is usually 7 to 3.
1010:
632:
534:
1017:
1003:
639:
625:
541:
527:
279:It is primarily produced on the island of
109:Learn how and when to remove this message
373:
1170:
501:Facaros, Dana; Pauls, Michael (2003).
998:
620:
522:
472:
234:
47:adding citations to reliable sources
18:
1024:
366:('sour mizithra') is often grated.
13:
14:
1209:
646:
311:Mizithra is made from raw, whole
548:
262:, or both. It is sold both as a
129:
23:
351:
34:needs additional citations for
979:Greek dairy products companies
495:
291:a similar cheese is known as "
1:
465:
306:
378:Aged Mizithra production in
205:various, usually ½ or 1 kilo
7:
442:
422:
10:
1214:
369:
355:
16:Greek sheep or goat cheese
1032:
971:
955:
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663:
654:
556:
231:
209:
201:
193:
185:
177:
169:
155:
147:
137:
128:
123:
1062:Circassian smoked cheese
505:New Holland Publishers,
437:A Traveller's Alphabet
385:
503:Cadogan Guide: Crete.
377:
266:, similar to Italian
1188:Sheep's-milk cheeses
299:in Cypriot Turkish,
43:improve this article
1193:Goat's-milk cheeses
1097:Kars gravyer cheese
295:" (Αναρή in Greek,
741:Ladotyri Mytilinis
483:Flavors of Greece.
386:
236:[miˈziθra]
1183:Byzantine cuisine
1165:
1164:
1157:Van herbed cheese
1057:Circassian cheese
992:
991:
984:Cuisine of Greece
736:Kopanisti Mykonou
614:
613:
511:978-1-86011-106-8
491:978-0-688-07087-8
454:Cuisine of Greece
217:
216:
138:Country of origin
119:
118:
111:
93:
1205:
1037:Abkhazian cheese
1019:
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1005:
996:
995:
706:Kalathaki Limnou
641:
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485:William Morrow,
479:Barron, Rosemary
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27:
19:
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1204:
1203:
1202:
1168:
1167:
1166:
1161:
1132:Saganaki cheese
1122:Mihaliç Peyniri
1028:
1026:Turkish cheeses
1023:
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988:
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780:
659:
650:
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615:
610:
552:
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517:
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500:
496:
477:
473:
468:
449:List of cheeses
445:
433:Steven Runciman
425:
372:
360:
354:
309:
186:Protein content
115:
104:
98:
95:
52:
50:
40:
28:
17:
12:
11:
5:
1211:
1201:
1200:
1195:
1190:
1185:
1180:
1163:
1162:
1160:
1159:
1154:
1149:
1144:
1139:
1134:
1129:
1124:
1119:
1114:
1112:Künefe peyniri
1109:
1104:
1099:
1094:
1089:
1084:
1079:
1074:
1069:
1064:
1059:
1054:
1052:Braided cheese
1049:
1044:
1039:
1033:
1030:
1029:
1022:
1021:
1014:
1007:
999:
990:
989:
987:
986:
981:
975:
973:
969:
968:
966:
965:
959:
957:
953:
952:
950:
949:
944:
939:
934:
929:
924:
919:
914:
909:
904:
899:
894:
889:
884:
879:
874:
869:
864:
859:
857:Manoura Sifnou
854:
849:
844:
839:
834:
829:
824:
819:
814:
809:
804:
799:
794:
788:
786:
782:
781:
779:
778:
773:
768:
763:
758:
753:
748:
743:
738:
733:
728:
726:Kefalograviera
723:
718:
713:
711:Katiki Domokou
708:
703:
698:
693:
688:
683:
678:
676:Arseniko Naxou
673:
667:
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661:
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652:
651:
644:
643:
636:
629:
621:
612:
611:
609:
608:
603:
598:
593:
588:
583:
578:
573:
568:
563:
557:
554:
553:
546:
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538:
531:
523:
515:
514:
494:
470:
469:
467:
464:
463:
462:
456:
451:
444:
441:
424:
421:
413:par excellence
371:
368:
356:Main article:
353:
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308:
305:
274:ricotta salata
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156:Source of milk
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22:
15:
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3:
2:
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1199:
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1178:Greek cheeses
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1155:
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1148:
1147:Tomas peyniri
1145:
1143:
1142:Teleme cheese
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1125:
1123:
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1118:
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1085:
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1080:
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1075:
1073:
1072:Çömlek cheese
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1068:
1067:Civil peyniri
1065:
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1045:
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1042:Basket cheese
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997:
985:
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948:
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943:
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938:
935:
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928:
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918:
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913:
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908:
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898:
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875:
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865:
863:
860:
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853:
850:
848:
845:
843:
840:
838:
835:
833:
830:
828:
825:
823:
820:
818:
815:
813:
810:
808:
805:
803:
800:
798:
795:
793:
790:
789:
787:
783:
777:
774:
772:
769:
767:
764:
762:
759:
757:
754:
752:
749:
747:
744:
742:
739:
737:
734:
732:
729:
727:
724:
722:
719:
717:
714:
712:
709:
707:
704:
702:
699:
697:
694:
692:
689:
687:
684:
682:
679:
677:
674:
672:
669:
668:
666:
662:
658:
653:
649:
648:Greek cheeses
642:
637:
635:
630:
628:
623:
622:
619:
607:
604:
602:
599:
597:
594:
592:
589:
587:
584:
582:
579:
577:
574:
572:
569:
567:
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562:
559:
558:
555:
551:
544:
539:
537:
532:
530:
525:
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521:
512:
508:
504:
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492:
488:
484:
480:
475:
471:
460:
457:
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452:
450:
447:
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434:
430:
420:
418:
417:Greek cuisine
414:
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407:
403:
399:
395:
391:
384:
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376:
367:
365:
359:
349:
347:
342:
338:
334:
330:
326:
322:
318:
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304:
303:in Turkish).
302:
298:
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286:
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277:
275:
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257:
253:
249:
245:
242:
237:
229:
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221:
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208:
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200:
196:
192:
189:approx. 15.5%
188:
184:
180:
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172:
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161:
158:
154:
150:
146:
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140:
136:
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113:
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91:
88:
84:
81:
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70:
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63:
60: –
59:
55:
54:Find sources:
48:
44:
38:
37:
32:This article
30:
26:
21:
20:
1198:Whey cheeses
1152:Tulum cheese
1126:
1117:Lavaş cheese
1087:Golot cheese
1082:Dolaz cheese
1047:Beyaz peynir
927:Touloumotyri
886:
771:Xynomizithra
601:Xynomizithra
580:
550:Whey cheeses
502:
497:
482:
474:
439:, "Morea").
436:
427:The town of
426:
412:
410:
387:
364:xynomizithra
363:
361:
358:Xynomizithra
352:Xynomizithra
310:
300:
296:
278:
273:
267:
264:fresh cheese
223:
219:
218:
148:Region, town
105:
96:
86:
79:
72:
65:
53:
41:Please help
36:verification
33:
963:Tirokafteri
847:Komos Naxou
761:San Michali
606:Ziger/Sérac
383:Peloponnese
341:cheesecloth
333:lemon juice
252:whey cheese
244:whey cheese
181:approx. 15%
178:Fat content
1172:Categories
932:Vasilotyri
917:Tyrogliata
877:Melanotyri
862:Melichloro
792:Anthotyros
756:Pichtogalo
721:Kefalotyri
591:Schabziger
566:Anthotyros
466:References
307:Production
285:Anthotyros
210:Aging time
194:Dimensions
99:March 2013
69:newspapers
58:"Mizithra"
1102:Kashkaval
922:Tyrovolia
872:Metsovela
837:Froumaela
832:Foumarino
827:Florinela
807:Boukovela
746:Metsovone
731:Krasotyri
408:region).
246:or mixed
972:See also
947:Xynotyro
942:Xerotyri
912:Talagani
887:Mizithra
882:Melitiro
797:Armogalo
701:Galotyri
696:Graviera
691:Formaela
581:Mizithra
481:(1991).
443:See also
423:Toponymy
224:myzithra
220:Mizithra
124:Mizithra
1107:Kasseri
1077:Çökelek
956:Related
902:Skotyri
897:Prentza
892:Petroto
867:Mastelo
852:Malaxia
802:Armexia
751:Manouri
716:Kasseri
671:Anevato
586:Ricotta
576:Manouri
571:Brunost
459:Manouri
429:Mystras
370:Serving
346:conical
337:vinegar
269:ricotta
239:) is a
232:μυζήθρα
197:various
170:Texture
83:scholar
1092:Hellim
937:Volaki
907:Synoro
842:Kariki
812:Chloro
776:Xygalo
681:Batzos
509:
489:
406:Sfakia
402:tomato
398:olives
392:or as
380:Achaea
325:rennet
315:'s or
289:Cyprus
202:Weight
142:Greece
85:
78:
71:
64:
56:
1137:Sürke
822:Eriki
817:Corfú
785:Other
766:Sfela
561:Anari
396:with
394:mezes
390:honey
293:Anari
281:Crete
260:goats
256:sheep
254:from
241:Greek
228:Greek
213:1 day
160:Goats
90:JSTOR
76:books
686:Feta
596:Urdă
507:ISBN
487:ISBN
400:and
329:whey
321:milk
317:goat
248:milk
173:Soft
164:Ewes
62:news
1127:Lor
664:PDO
415:of
327:or
319:'s
313:ewe
301:Lor
297:Nor
258:or
222:or
151:N/A
45:by
1174::
435:,
335:,
230::
162:,
1018:e
1011:t
1004:v
640:e
633:t
626:v
542:e
535:t
528:v
250:-
226:(
112:)
106:(
101:)
97:(
87:·
80:·
73:·
66:·
39:.
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