Mizithra
A Greek cheese made from whey, sometimes with added milk. Fresh mizithra is soft and mild, while the aged, dried version is firm and salty; the aged cheese is grated over pasta.
What Is Mizithra?
Mizithra is a Greek cheese made by reheating and curdling whey left over from cheesemaking, sometimes with milk or cream added. In this respect, it is a close relative of Italian ricotta.
It comes in two main forms: fresh mizithra is soft, moist, mildly sweet, and low in salt; aged mizithra, which is dried and salted, is firm, dry, and salty, and is suitable for grating. Fresh mizithra goes well in desserts and at breakfast, while aged mizithra is grated over pasta.
Mizithra Nutrition
Mizithra contains protein and calcium; its fat content varies depending on whether milk or cream is added. It provides about 320 kcal per 100 g, depending on how long it has aged. The aged, dry variety is salty and has notable sodium content, so it is recommended in moderation. Values are approximate.
How Should You Eat Mizithra?
Fresh mizithra is a mild cheese used at breakfast, in desserts, and in appetizers; aged mizithra is grated in small amounts to add flavor to dishes. The dry variety is salty, so eat it in moderation.
This is general information; mizithra is a food and is not a substitute for medical treatment.
How to Choose Mizithra
Good fresh mizithra is moist, white, and pleasant-smelling; good aged mizithra is firm, dry, and pleasantly sharp. Fresh mizithra can spoil quickly, so check its freshness; for aged mizithra, check that it is dry and the surface is intact.
- Fresh: moist, white, and pleasant-smelling.
- Aged: firm, dry, and pleasantly sharp.
- Choose fresh or aged mizithra according to how you plan to use it.
How to Store Mizithra
Keep fresh mizithra in a sealed container in the refrigerator and use it soon because it spoils quickly. Aged, dry mizithra can be wrapped in cheese paper so it can breathe and keep longer.
Using Mizithra in the Kitchen
Fresh mizithra is used in desserts, savory pastries, salads, and at breakfast; aged mizithra is grated over pasta (especially with butter), vegetables, and baked dishes. Fresh mizithra works like ricotta, while the aged variety is a salty grating cheese.
Is Mizithra the Same as Ricotta?
They are close relatives; both are made from whey. Fresh mizithra is very similar to ricotta, but the aged, salted, dry variety is also common in Greek cooking.
Frequently Asked Questions
What is the difference between fresh and dry mizithra?
Fresh mizithra is soft, moist, and mild; dry (aged) mizithra is firm, dry, and salty. The fresh variety suits desserts and breakfast, while the dry variety is good for grating.
Is mizithra used in desserts?
Yes. Fresh mizithra is mild and slightly sweet, so it is used in cheese desserts and savory pastries. It can also be used in place of ricotta.
What milk is mizithra made from?
It is made primarily from whey, usually from sheep’s or goat’s cheese. Milk or cream may be added to make it full-fat. The milk source affects its flavor.