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Cheese, Greece
Because of Greece's less-than-fertile terrain, most of its cheeses are made from sheep's milk. Feta is, of course, the best-known Greek cheese, but fresh sheep's milk cheeses are common, as well. One of the most common of these ricotta-style cheeses is Myzithra. It has a much more interesting flavor and texture than most of the ricotta available in this country. The flavor is rather nutty, and the texture is cottony and drier than ricotta. This cheese works wonderfully in cooking, especially blended into pasta dishes. Our version of Myzithra is actually the pressed and dried version. It is similar to an Italian ricotta salata and is a popular grating cheese in Greece. The cheese is quite crumbly and salty, so a little bit can add a lot of flavor to your dishes.
- Made from pasteurized sheep's milk.
- Photo depicts whole 2.5 lb. form of cheese.
Excellent taste at an excellent price
By Nahnia Bidness
from Clarks Summit, PA on 3/28/2009
from Clarks Summit, PA on 3/28/2009
Gift:
No
Pros:
Great flavor, Great in recipes, Nice Texture
Best Uses:
Myzthra and Brown Butter, Use instead of Parmesan
Bottom Line:
Yes, I would recommend this to a friend
Comments about Myzithra - Whole Wheel:
This cheese grates into a fine moist powder so it is easy to incorrporate into hot pasta. I use it to make my copy cat recipe of Old Spagetti Factory's Myzthra and Browned butter. For those who love that recipe, try adding a little spagetti sauce to it, yum!