Mizithra
A Greek cheese made from whey (sometimes with added milk). Fresh, it's soft and mild; aged and dried, it's firm and salty; used grated over pasta.
What Is Mizithra?
Mizithra is a cheese made in Greece by reheating and curdling the whey left over from cheesemaking (sometimes with milk or cream added). In this respect it's a close relative of Italian ricotta.
It has two main forms: fresh mizithra is soft, moist, mildly sweetish, and lightly salted; aged (dry, salted) mizithra is firm, dry, and salty, suitable for grating. The fresh variety suits sweets and breakfast, while the aged variety suits grating over pasta.
Nutritional Values of Mizithra
Mizithra contains protein and calcium; its fat ratio varies depending on whether milk/cream is added. It provides about 320 kcal of energy per 100 grams (varies by maturity). The dry-aged variety is salty, so its sodium is notable; moderate consumption is recommended. Values are approximate.
How Should Mizithra Be Consumed?
As a light cheese, fresh mizithra is used at breakfast, in desserts, and in meze; aged mizithra is used in small amounts, grated, to add taste to a dish. Since the dry variety is salty, it's consumed in moderation.
This information is general; mizithra is a food, not a substitute for medical treatment.
How Is Mizithra Selected?
Good mizithra, in the fresh variety, is moist-white and pleasant-smelling; in the aged variety, it's firm-dry and sharp-pleasant. Since the fresh variety spoils quickly, its freshness is checked; for the aged variety, dryness and an intact surface are checked.
- Fresh: should be moist-white and pleasant-smelling
- Aged: should be firm-dry and sharp-pleasant
- Fresh/aged should be chosen based on purpose
How Is Mizithra Stored?
Fresh mizithra is stored in the refrigerator in a closed container and consumed quickly; it spoils fast. Aged-dry mizithra, wrapped in cheese paper so it can breathe, can be stored longer.
Using Mizithra in the Kitchen
Fresh mizithra is used in desserts, pastries, salads, and at breakfast; aged mizithra is used grated over pasta (especially with butter), vegetables, and baked dishes. The fresh variety functions like ricotta, the aged variety like a salty grating cheese.
Are Mizithra and Ricotta the Same?
They're close relatives; both are made from whey. Fresh mizithra closely resembles ricotta, but the aged-salted dry variety is also common in Greek cuisine.
Frequently Asked Questions
What's the difference between fresh mizithra and dry mizithra?
Fresh mizithra is soft, moist, and mild; dry (aged) mizithra is firm, dry, and salty. The fresh variety suits sweets/breakfast, the dry variety suits grating.
Is mizithra used in desserts?
Yes; with its light and mildly sweetish structure, fresh mizithra is used in cheese desserts and pastries. It can also be considered in place of ricotta.
What milk is mizithra made from?
Basically from whey; generally from the whey of sheep/goat cheese, and milk or cream can be added to make it full-fat. The source milk affects its taste.