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Cretan Myzithra
Cretan Myzithra is a cream cheese made from the full fat sheep's milk and 10-15% goat's milk. It has a more solid texture than Anthotryo but is still spreadable and can be used in both sweet and savoury dishes. The longer the cheese is left to hang in Muslin cloths, the more solid and compact it becomes. This cheese is often used for baking in pies or for Kalitsounia (round sweet cheese pastries) or Bourekia (little fried pies). It is also an essential ingredient in Cretan Sfakian pie, (known as Skafianes Pites), with honey and, sometimes, toasted pine nuts.
As low as
£5.60
Net content: approx 190g-5kg
Packaging: Vacuum pack
Ingredients: Pasteurised Sheep's Milk, Goat's Milk, Sheep And Goat's Whey, Salt, Rennet
Allergens: Milk
Packaging: Vacuum pack
Ingredients: Pasteurised Sheep's Milk, Goat's Milk, Sheep And Goat's Whey, Salt, Rennet
Allergens: Milk
| Typical Values | Per 100g |
|---|---|
| Energy | 1209kJ/ 292kcal |
| Fat | 26.5g |
| of which Saturates | 17.9g |
| Carbohydrate | 1g |
| of which Sugars | 0.4g |
| Protein | 0.82g |
| Fibre | <0.1g |
| Salt | 0.82g |
So many diverse uses, both sweet and savoury, from simply spread on toast, to salads, pies, and, combined with anthotyro, it will make a wonderful cheesecake.
Just before their summer residency at Maltby St. Market, things are getting hectic in Hungry Donkey's kitchen.
However, Tziovi the Chef, shared with us his simple but essential recipe for the best dish of the season: Greek 'village' salad.
Manousos Tsitsiridis, Sfakia, Crete
In 1994, having just graduated from the Dairy School of Ioannina, 35-year-old Manousos Tsitsiridis took over the family cheese business in Askifou, Sfakia. Using an old family recipe, he started to make cheese daily from November through to July, a total of 60 tons of cheese a year, exclusively with local milk, supplied by 35 farmers in the region. The west of Crete, and the area of Sfakia in particular, are remote and wild, with plenty of pasture for the sheep to graze on, from the low plains by the sea in winter, to the high montains in summer. The exceptionally diverse flora of the cretan landscape enrich the flavour of the milk and Manousos uses some of the herbs directly in his cheesmaking, with his smoked thyme graviera. He produces a full range of traditional Cretan cheeses, from galomzyithra, a set cream cheese used in both sweet and savoury pastries, a light whey anthotiro, which is like fresh ricotta, and different ages of PDO Crete Graviera.
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