Myzithra Cheese

Myzithra is a traditional Greek cheese, primarily made from the whey of goat or sheep milk, and sometimes a combination of both. It is known for its soft texture and is often compared to ricotta due to its production process and mild flavor. Myzithra can be found in two main varieties: fresh and aged. The fresh version is soft, moist, and creamy, ideal for spreading or as a dessert cheese, while the aged version is harder, saltier, and used for grating over dishes. Its appearance is typically white, with the fresh variety being more spreadable and the aged variety forming a crusty exterior.

Myzithra has its roots deeply embedded in Greek culinary tradition, dating back to ancient times. It was originally made by shepherds who used the leftover whey from feta production, ensuring no part of the milk was wasted. This cheese is a testament to the resourcefulness of Greek cheesemaking, embodying the principles of sustainability and tradition. Myzithra is celebrated in Greek culture, often associated with rural life and the pastoral landscapes of Greece. It plays a significant role in the country's cheesemaking heritage, representing a simple yet profound connection to the land and its resources.

The production of Myzithra begins with the whey leftover from making other cheeses, such as feta. This whey is heated, and additional milk (goat, sheep, or a mix) is sometimes added to increase yield. The mixture is then curdled, typically by adding an acid like vinegar or lemon juice. The curds are collected and drained, resulting in a soft, fresh cheese. For aged Myzithra, the fresh cheese is salted and left to dry, developing a firmer texture and a more pronounced flavor over time. The aging process can vary from a few weeks to several months, depending on the desired outcome.

Fresh Myzithra is mild, creamy, and slightly sweet, with a delicate tanginess that reflects its whey origins. The aged version, on the other hand, develops a saltier, more robust flavor, with a crumbly texture that makes it ideal for grating. Both varieties carry the subtle, earthy notes characteristic of goat and sheep milk, offering a versatile flavor profile that can complement a wide range of dishes.

Fresh Myzithra pairs beautifully with honey and fresh fruits, making it a delightful addition to breakfast or dessert plates. It also complements light, crisp white wines or a glass of ouzo for a truly Greek experience. Aged Myzithra, with its sharper flavor, is excellent grated over pasta, salads, or baked dishes, and pairs well with robust red wines or a cold beer. For a traditional pairing, serve it with olives, tomatoes, and crusty bread for a simple yet satisfying snack.