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myzithra cheese

post #1 of 6
5/16/04 at 8:48am
Thread Starter 
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
more than taste fine
me eat it all the time
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post #2 of 6
5/16/04 at 9:01am
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.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #3 of 6
5/16/04 at 9:11am
Thread Starter 
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
more than taste fine
me eat it all the time
Reply
post #4 of 6
5/16/04 at 10:36am
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.
"Notorious stickler" -- The New York Times, January 4, 2004
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post #5 of 6
5/16/04 at 10:57am
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.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #6 of 6
7/27/04 at 7:53am
Now I'm confused too, all the stuff I've seen has been rather hard, like a parm. ???
It is always Necessary to Leave Some Part of Cooking to Improvisation.
- Paul Bocuse
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