Have you tried Myzithra cheese? Myzithra (miz-EE-thra) is white sheep’s milk cheese from Greece and very common on island tables. Myzithra is made from whey left during the production of feta and kefalotyri cheeses. (Feta is the most popular – and well-known – of the Greek cheeses, and kefalotyri is a hard, salty, yellow cheese similar to Italian Pecorino Romero.)
Myzithra is cured two ways: fresh/soft and aged/dried. Fresh, myzithra resembles ricotta and is eaten at breakfast, drizzled with honey. In the US, we usually find myzithra dried. This style is very white and easy to crumble or grate. The flavor is a bit salty, tangy, and is a perfect pairing with pasta. Though the cheese is most definitely Greek, the most common brand in American supermarkets is made in Italy!
When grated, myzithra cheese may be stored in the freezer for up to 3 months. Here is a really easy recipe to try at home or in the RV:
Greek Pasta
This dish hardly requires a recipe – it is grated myzithra and oregano tossed in hot spaghetti. For a perfect meal, serve this pasta with a Greek Salad and a baguette.
8 oz. myzithra cheese, grated
1 pound spaghetti
1 teaspoon salt
Olive oil, to drizzle
2 teaspoons oregano, fresh or dried
Bring a large pot of water to boil. Add the salt to the water and cook the pasta until al dente. Drain. Drizzle the pasta with a few Tablespoons of olive oil, toss with 1 to 1 1/2 cups of grated cheese and oregano to taste. Serve, and pass additional cheese.
Serves 4.