Browned Butter Broccoli with Mizithra Cheese Recipe (2024)

FAQs

What kind of cheese is mizithra? ›

Mizithra or myzithra (Greek: μυζήθρα [miˈziθra]) is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. It is sold both as a fresh cheese, similar to Italian ricotta, and as a salt-dried grating cheese, similar to Italian ricotta salata. The ratio of milk to whey is usually 7 to 3.

You can find mizithra cheese at Trader Joe's, Harmon's, Sprouts, and other grocery stores. Fresh basil – this is optional, but delicious and so pretty as a garnish. You can also garnish with fresh parsley too.

A unique cheese with a devoted following, Mizithra has been a part of The Old Spaghetti Factory's family recipes since 1969. It's a toothsome treat for cheese lovers.

They know well that Olive oil is an excellent preservative for Olives and cheeses like Graviera, Kefalotyri, Dry Anthotyro and Myzithra. You cut the hard cheese in large pieces and place them in a clean (preferably sterile but cold) glass jar.

Substitutes. Myzithra is a whey cheese, and while nothing matches the original, you can use mascarpone or ricotta in place of fresh myzithra, and ricotta salata, Parmesan, or Pecorino Romano in place of aged myzithra.

Note that fresh cheese, such as mizithra, is healthier than other forms of cheese in addition to the protein, calcium and vitamins has lower fat content and is more diet friendly.

“Myzithra Kalathaki”, a typical Greek whey cheese, when packaged aerobically, has a shelf-life of ca. 11 days due to its high moisture content (75%), low salt concentration (1–1.5%), medium lipid content (15–20%) and high pH (6.8).

Mizithra or Myzithra is an old Greek cheese that's dry, salty, and very tangy. Made from sheep's milk, the flavor is similar to feta, but much harder and drier. For this reason Mizithra is very easy to grate. This cheese works wonderfully blended into pasta dishes; Mizithra does not melt fully.

Mizithra cheese was very popular in ancient times and is considered to be the ancestor of all Greek whey cheeses. Mitzithra is made from pasteurized sheep's milk, sheep's cream, whey and salt. This somewhat bold and buttery cheese is dry and salty, and is similar to Romano cheese in taste and consistency.

White tablecloth chefs often grate Mizithra over pasta and other baked dishes. This cheese is better suited as a cooking ingredient and can add a friendly, unique flavor to any dish. Storage Tips: Refrigerate any cheeses and meats in a drawer close to where most of the produce is kept.

What cheese do Italians use on spaghetti? ›

Popular choices include an Alpine cheese like Fontina, Swiss, or Gruyère that are good for melting; aged ones for fine grating like Parmigiano-Reggiano or Pecorino Romano; a smoked cheese like Provola affumicata; or a creamy spreader like Robiola.

Olive Garden offers cheese at the table, the grated cheese is Romano cheese, a sheep's milk cheese that is similar to the cow's milk derived Parmesan. Romano tends to be stronger in flavor and saltier, but both are popular choices to adding to pasta dishes.

It can also be frozen for up to three months with minimal effect on flavor and texture. To freeze, tightly wrap hand-sized blocks in plastic or coarsely grate and store in zip-close bags, with all of the air compressed, for up to three months.

Mizithra (Xino, Kopanisti and Manouri)

But when I think of mizithra I think of the Sifnos variety which is a cross between feta and cottage cheese. Imagine a mild feta with the consistency of ricotta. This is usually found on the horiatiki salads on the island but can also be ordered separately.

Made in Veneto, Italy and aged for about 3 months, Sottocenere al Tartufo is a semi-firm Italian cow's milk cheese flecked with black truffle. The distinctive rind is gray like ashes and has a subtle addition of warm spices like cinnamon, nutmeg, and cloves.

Its base can be sheep's milk, cow's milk, or a combination of the two kinds of milk, so mizithra is an excellent alternative to ricotta salata in many dishes. You can also find it in fresh and salt-dried varieties. Salt-dried mizithra is better because it's salty and crumbly, almost similar to ricotta salata.

lower lactose content of 3.10% for Myzithra cheese prepared with the fermented milk is considered to be a favourable attribute for its wider acceptance by consumers with lactase deficiency.