| Xynomizithra |
| Country of origin |
Greece |
| Region, town |
N/A |
| Source of milk |
Goats, Ewes |
| Pasteurised |
Not traditionally, but commercially yes |
| Texture |
Soft |
| Fat content |
approx. 15% |
| Protein content |
approx. 15.5% |
| Dimensions |
various |
| Weight |
various, usually 1/2 or 1 kilo |
| Aging time |
1 Days |
| Certification |
Only Xynomyzithra Kritis |
Xynomizithra or xynomyzithra (Greek: Ξυνομυζήθρα) is a traditional, unpasteurized fresh cheese, a sour variant of Mizithra. It is made with milk and whey from sheep and/or goats. The ratio of milk to whey usually is 7 to 3.
It is, mainly, produced on the island of Crete but other areas in Greece also produce it. Xynomyzithra Kritis (xynomizithra of Crete) is a European protected designation of origin. [1]
[edit] Production
Xynomizithra is made from ewe and/or goat milk that has been heated to a moderate temperature for 10 minutes. Rennet is then added and a pinch of salt while ruffling. The mix is left in large shallow tanks resulting in a part skim mixture. The following day, fresh milk and a pinch of salt is added, then the mix is boiled for 5-10 minutes, while ruffling. This is repeated for another 2-3 days. The mix then is poured into α basket with tulle inside and is left to drain for a few hours.
[edit] Serving
It comes in various sizes and its shape is usually truncated cone or ball. The cheese is soft, snow-white, creamy, and moist, with a sour taste.
It is most common to be eaten as dessert with honey. It is used as a table cheese, as well as in salads, pastries and in baking, notably in little cheese pies (handful size).
[edit] See also
