page_title: Mizithra
section_title: Serving
hierarchical_section_title: Mizithra / Serving
caption_attribution_description: Ελληνικά: Η Μυζήθρα. Παρασκευάζεται από πρόβειο ή και κατσικίσιο γάλα, και τυρόγαλο. Η ωριμασμένη σκληρή μυζήθρα συνήθως είναι πολύ πικάντικη, τρίβεται με ειδικό τρίφτη και νοστιμεύει σαλάτες, κλπ. English: Mizithra, Greek fresh Cheese, made with milk and whey from sheep and/or goats, usually hung in cloth bags to dry. The Original from Crete is produced in varieties throughout Greece, here at Ladonas spring, Achaea. When rubbed with coarse salt and letting it age, it is salty sour. In very hard condition, it is suitable for fine grating. Deutsch: Myzithra Ein griechisches Molkekäseprodukt, das mit Schafs- und/oder Ziegenmilch und Molke, unter Zugabe von Lab, hergestellt wird. An dieser Produktionsstelle wird der Käse mit Salz eingerieben und an der Luft gereift. Das kretische Orginal gibt es in Variationen in ganz Griechenland. Die lange gereifte Version wird auch gerieben gerne als Verfeinerung verwendet.
context_page_description: Mizithra or myzithra is a fresh cheese made with milk and whey from sheep or goats, or both. The ratio of milk to whey usually is 7 to 3. Production resembles that of Italian ricotta. Furthermore, Mizithra can be salt-dried to produce a mature salty cheese similar to the Italian ricotta salata.
  It is primarily produced on the island of Crete but is widespread throughout Greece. It is essentially the same as Anthotyros though the latter may contain some cow's milk. In Cyprus a similar cheese is known as "Anari".
context_section_description: 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 honey or as mezes with olives and tomato. 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 Sfakia region).
  In its salted, aged form it is considered the grating cheese par excellence of Greek cuisine, and is especially suited for sprinkling over hot pasta.
caption: Aged Mizithra production in Achaea Peloponnese
exif: {"Image ImageWidth": "2805", "Image ImageLength": "1870", "Image BitsPerSample": "[8, 8, 8, 8, 8, 8]", "Image Compression": "LZW", "Image PhotometricInterpretation": "2", "Image ImageDescription": "Griechische K\u00e4serei (Waschen, Salzen und Lufttrocknen) an den Ladonas-Springs, Achaia, Peloponnes", "Image Make": "Canon", "Image Model": "Canon EOS 350D DIGITAL", "Image Orientation": "Horizontal (normal)", "Image SamplesPerPixel": "6", "Image XResolution": "72", "Image YResolution": "72", "Image PlanarConfiguration": "1", "Image ResolutionUnit": "Pixels/Inch", "Image Software": "Adobe Photoshop CS5 Windows", "Image DateTime": "2019:03:01 17:15:23", "Image Artist": "allwiki@ulrich-tichy.de", "Image Copyright": "cc-by-sa-3.0-de", "Image ExifOffset": "488", "Thumbnail Compression": "JPEG (old-style)", "Thumbnail XResolution": "72", "Thumbnail YResolution": "72", "Thumbnail ResolutionUnit": "Pixels/Inch", "Thumbnail JPEGInterchangeFormat": "1246", "Thumbnail JPEGInterchangeFormatLength": "10496", "EXIF ExposureTime": "1/160", "EXIF FNumber": "63/10", "EXIF ExposureProgram": "Shutter Priority", "EXIF ISOSpeedRatings": "100", "EXIF ExifVersion": "0221", "EXIF DateTimeOriginal": "2007:04:27 10:48:03", "EXIF DateTimeDigitized": "2007:04:27 10:48:03", "EXIF ShutterSpeedValue": "239925/32768", "EXIF ApertureValue": "174021/32768", "EXIF ExposureBiasValue": "-2/3", "EXIF Flash": "Flash did not fire, compulsory flash mode", "EXIF FocalLength": "21", "EXIF FlashPixVersion": "0100", "EXIF ColorSpace": "sRGB", "EXIF ExifImageWidth": "1800", "EXIF ExifImageLength": "1200", "EXIF FocalPlaneXResolution": "1728000/437", "EXIF FocalPlaneYResolution": "384000/97", "EXIF FocalPlaneResolutionUnit": "2", "EXIF CustomRendered": "Normal", "EXIF ExposureMode": "Auto Bracket", "EXIF WhiteBalance": "Auto", "EXIF SceneCaptureType": "Standard"}