Cheese - Mizithra

DESCRIPTION

For thousands of years this classic recipe has been made in Greece.  Particularly popular on the island of Crete, it has a sweet and milky taste to it.  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.  To learn more about this cheese click here!

ORIGIN

Greece

MILK TYPE

Sheep

RAW MILK OR PASTEURIZED?

Pasteurized

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

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SUBSTITUTES

Ricotta Salata

INGREDIENTS

Pasteurized sheep milk, sheep cream, whey, salt