Myzithra (gr.: or Anthotyro is a kretischer unpasteurisierter soft cheese with high fat content, which is made of sheep and goat whey under addition by milk. It is similar very freshly in consistency and taste to the Italian Ricotta, it is just as white and easily s¤hmig. The form of a cut off cone is usually given to the loaf. If one lets it mature rubbed in with salt at air, develops a tasting strong cheese, which can be also rubbed in the most matured, hardest condition. The naming is however regionally non-uniform, in the west of Crete is called the ripe variant Myzithra and the fresh form Anthotyro, in the east it exactly turned around.

A further variant with sour taste is called Xynomizithra (Greek: the designation Xynomizithra Kritis is a protected indication of origin of the Xynomizithra manufactured on Crete.

The first form of the cheese as soft with sweet taste is handed gladly with honey as dessert, or also as Mezes with olives and tomatoes.

Mizithra is one oldest whey cheese places.

Articles in category "Myzithra"

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