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|Country of origin||Greece|
|Source of milk||Goats, Ewes|
|Fat content||approx. 15%|
|Protein content||approx. 15.5%|
|Weight||various, usually ½ or 1 kilo|
|Aging time||1 day|
It is primarily produced on the island of Crete, but it is widespread throughout Greece. It is in essence the same cheese with Anthotyros, which may or may not contain some cow's milk. Myzithra can be salt dried to produce a mature salty cheese. In Cyprus a similar cheese is known as "Anari" (Αναρή in Greek, Nor in Cypriot Turkish, Lor in Turkish), and the production method is almost identical to that of the Italian ricotta, though Myzithra it typically more dry.
Mizithra is made from raw, whole ewe's or goat's milk in the simplest way possible: milk is brought to a slow boil for a few minutes and then curdled by adding rennet, or whey from a previous batch (see below), or simply something acidic, e.g. lemon juice, vinegar, or even a broken fresh sprig of fig tree. As soon as the curds have formed, they are poured into a cheesecloth bag which is hung to drain. The whey dripping out of the bag can be used to curdle the next batch of Mizithra. After a few days, Mizithra has formed into a soft mass which is sweet and moist, and has been molded in the shape of the hanging bag, i.e., it has a rounded bottom and a conic, wrinkly top. At this stage it is called "sweet" or "fresh mizithra" and may be used as is. This type is often baked in pies or eaten as is.
Xynomyzithra (sour Myzithra) has a more acidic or sour flavor. It is created by rubbing fresh Mizithra with coarse salt and leaving it to age even more, usually hung in cloth bags again; the longer it ages, the denser, saltier, and more sour it becomes. It can ultimately turn into a very dense, hard, white cheese that is suitable for fine grating. Hard or dried Mizithra is also called anthotyro xero. It is often added to pasta and has a stronger flavor.
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.
The town of Mystras takes its name from "a cone-shaped hill called Mizithra, from its resemblance to a cheese of that name, which was made in the shape of a cone." (Steven Runciman, A Traveller's Alphabet, "Morea")