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 Greek twist on the flavor and texture that most of the ricotta available in this country offers. The flavor is mild with hints of nuts, and the texture is dry and hard. This cheese works wonderfully in cooking, especially blended into pasta dishes.
Our version of Myzithra is the pressed and dried version. It is similar to 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 lb. form of cheese.
- We cut and wrap this item by hand.
