What is Myzithra?
A traditional Greek whey cheese made from the whey left over from sheep’s or goat’s milk cheese production — primarily Feta or Kefalotyri — with some whole milk added to increase yield. Available in two distinct forms: fresh, which is soft, mild, and milky, and aged or dry (Xerotyri), which is salted, air-dried for months, hard, salty, and used for grating. The protected variety Xynomyzithra Kritis is produced exclusively in Crete. Considered the ancestor of all Greek whey cheeses.
Taste, aroma, and texture
Fresh form: very soft, moist, and slightly grainy, similar to ricotta and easily spoonable, with no rind. Aged dry form: hard, crumbly, and granular, excellent for grating. The colour shifts from snow-white in the fresh version to pale yellow with a natural dry rind in the aged form. The two forms serve entirely different culinary purposes.
Lactic notes are strongly dominant — very fresh, clean, and milky in the fresh form. Animal and herbal notes remain faint. Earthy, fruity, and smoky notes are barely perceptible. Aged dry versions develop a more pungent and concentrated character.
Cheesepedia taste profile
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A general profile can describe Myzithra, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Used fresh in pies, pastries, or sweet fillings.
- Grated dry over pasta, soups, or vegetables.
- Served with honey, fruit, or nuts.
What pairs with Myzithra?
Classic serving companions from the Cheesepedia catalog.
- Black Coffee
- Brown Ale or Trappist Beer
- Rye Bread
- Raisins
- Walnuts
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for MyzithraStory and origin
One of the most ancient cheeses in the world, referenced in Byzantine-era Greek cooking texts and believed to have been made in Greece since antiquity. Heating whey to recover remaining proteins was a resourceful tradition among Greek shepherds. The PDO variety Xynomyzithra Kritis has held protection since 1996.
Storage and serving
- Store in the fridge, sealed or in an airtight container.
- Air travel: not ideal; suitable only if sealed and kept cool.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
