Difference between revisions of "Mizithra"
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| − | '''Mizithra'' is a traditional Greek whey cheese with Controlled Denomination of Origin (DOC). It has been manufactured in Greece for thousands of years and is considered the ancestor of all Greek whey cheeses. | + | '''Mizithra''' is a traditional Greek whey cheese with Controlled Denomination of Origin (DOC). It has been manufactured in Greece for thousands of years and is considered the ancestor of all Greek whey cheeses. |
'''Mizithra''' is manufactured from whey derived from ewe's, goat's or cow's milk or mixtures of milks in the regions of [[Macedonia]], [[Thrace]], [[Thessaly]], [[Sterea Hellas]], [[Peloponnese]], [[Ionian Islands]], [[Aegean Islands]] and [[Crete|Crete island]]. | '''Mizithra''' is manufactured from whey derived from ewe's, goat's or cow's milk or mixtures of milks in the regions of [[Macedonia]], [[Thrace]], [[Thessaly]], [[Sterea Hellas]], [[Peloponnese]], [[Ionian Islands]], [[Aegean Islands]] and [[Crete|Crete island]]. | ||
Latest revision as of 22:42, June 5, 2006
Mizithra is a traditional Greek whey cheese with Controlled Denomination of Origin (DOC). It has been manufactured in Greece for thousands of years and is considered the ancestor of all Greek whey cheeses.
Mizithra is manufactured from whey derived from ewe's, goat's or cow's milk or mixtures of milks in the regions of Macedonia, Thrace, Thessaly, Sterea Hellas, Peloponnese, Ionian Islands, Aegean Islands and Crete island.
There are two types of Mizithra:
- Fresh Mizithra which is unsalted or slightly salted and consumed a few hours or days after its manufacture
- Dried Mizithra which is salted, dried and consumed as grated cheese.
Fresh Mizithra contains up to 70% moisture and at least 50% fat in dry matter, while Dried Mizithra contains 40% and 50%, respectively.