It is a traditional Greek cheese that has been produced for centuries, particularly in the island of Crete. It’s a type of ricotta-style cheese made from sheep’s milk or a combination of sheep’s and goat’s milk.
It has a creamy, soft, and spreadable texture, similar to ricotta or cottage cheese. The cheese is made by heating the milk to a high temperature, then acidifying it with vinegar or lemon juice to curdle it. The curds are then separated from the whey and shaped into small balls or blocks. It has been an important part of Cretan cuisine for centuries, often served as a snack, appetizer, or used as an ingredient in various dishes.
Mizithra is commonly used in Greek cuisine in recipes such as pastries, cakes, and savory dishes like stews and casseroles. It’s also a popular topping for bread, crackers, or vegetables.
Some fun facts:
- Mizithra is also known as “Cretan ricotta” due to its similarities with Italian ricotta.
- In Greece, Mizithra is often served with honey, walnuts, or fresh fruit as a sweet treat.
- Mizithra is a protected designation of origin (PDO) in the European Union, meaning it can only be produced in specific regions of Greece.
