(mee-ZEE-thrah) is another popular cheese in Greece, and , like anthotyro, it comes in both dried and fresh versions. Its name can sometimes be the cause of some confusion. In some areas myzithra refers to a hard cheese; in others to a soft cheese much like anthotyro but unsalted. It is produced almost everywhere in Greece. It is a whey cheese made from either sheep’s or cow’s whey to which whole milk is sometimes added. It has a moisture content of about 70 percent. Fresh myzithra has the lowest fat content of all Greek cheeses. It’s a lovely breakfast cheese and is characterized by its chalk-white color, sweetness, and by a very distinct aroma, almost like cooked milk. Fresh myzithra is excellent with honey, fruit and nuts. The fresh cheese may also be salted and hung to dry from cheese cloths so that it obtains the shape of a ball. Hard, aged myzithra is the most traditional grating cheese in Greece.
