myzithra cheese

[phatch]

I love pasta with garlic, brown butter and myzithra. It just doesn't use much cheese so I have a big hunk left over. It's good on salad too, yet again, it only takes a little.

So even though I bought only a small chunk, I have plenty left. Other ideas for using this up?

Phil

[cape chef]

Phil,

If you have the opportunity, pick up "The Glorious Foods of Greece" by Diane Kochilas. It has some excellent history on Myzthra cheese and some nice recipes Incorporated the cheese.In general I find this book a great tool when learning about Greek cuisine.

[phatch]

I've read it. The local library has it, but its' been some years now. I'll have to look it up again.

Just now it seems that it might work in a garlicky potato gratin perhaps. Just a variant starch instead of the pasta.

thanks for reminding me of DK's book,

Phil

[Suzanne]

I'm a little confused. Isn't mizithra a soft, fresh cheese like ricotta? Aglaia Kremezi calls for it in sweet tarts and tartlets in The Foods of the Greek Islands.

[cape chef]

Your right Suzanne, in most of Greece Myzithra refers to a whet cheese, but in the Cyclades it is a fresh curd cheese made with whole milk, bot are soft like you said earlier.

[travelchick]

Now I'm confused too, all the stuff I've seen has been rather hard, like a parm. ???