Myzithra Dry Cheese

Sheep and Goat Whey cheese. Available dry in balls of 750gr and in half balls of 350gr.

The myzithra has been known for centuries and is mainly produced on the island of Crete. But it is also common in other parts of Greece. The cheese was made in ancient times. It is considered the forerunner of all Greek whey cheeses.

The cheese produced on the island of Crete, which enjoys EU-wide territorial protection under the name Xynomyzithra Kritis as a Protected Designation of Origin (PDO), is a sour-tasting cheese that is only available on the island of Crete in the administrative boundaries of the districts of Chania, Rethymni, Heraklion and Lassithi Milk or whey from goats and sheep that are kept there in a species-appropriate manner may be produced.

There are numerous variations of myzithra both in taste and degree of ripeness. Young, fresh Myzithra is white and creamy and tastes sweet, it is reminiscent of Italian ricotta and can also be processed and eaten like this.

Since the myzithra is tied in cloths to drain and then hung up, the cheese usually has a hemispherical shape. The myzithra is also salted and aged in the fresh air. As the cheese matures, it becomes drier and firmer and can even be grated when it is very ripe.

Depending on the degree of ripeness and taste, the myzithra can be used in different ways: The young myzithra is often eaten as a dessert with honey or served as a meze (Greek starter) with tomatoes and olives.

Young and matured cheese is used as table cheese, in salads or as a filling for pies or as an ingredient in various pasta dishes.