Dairy/Cheese | Vegetarian

Mizithra Cheese

N/A (Processed Dairy Product) Allergens: Milk
Mizithra Cheese

Sourcing & Taxonomy

  • Family N/A (Animal product)
  • Primary Cuisine Greek
  • Seasonality Year-Round
  • Source Sheep's Milk Whey, Goat's Milk Whey

The Forktionary Angle

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Definition

A traditional Greek cheese, typically made from sheep's or goat's milk whey, available in fresh (soft) and aged (hard) forms.

Sensory Profile

TasteSalty, Tangy, Umami, Milky
TextureSoft (fresh), Firm/Gritty (aged), Crumbly
AromaPungent, Salty, Milky
AcidityMedium

Technical Metrics

Nutrition Facts

Per 28g (1 oz)
Calories400 kcal
Total Fat32 g
Saturated Fat20 g
Trans Fat0 g
Cholesterol100 mg
Protein25 g
Total Carbohydrate2 g
Dietary Fiber0 g
Total Sugars0 g
Calcium800 mg
Iron0.2 mg
Potassium80 mg

Chef’s Secret

When using aged Mizithra for pasta, grate it directly over hot noodles and brown butter for a truly authentic Greek flavor.

Substitutions

Best Match

Ricotta Salata

1:1

Offers a similar firm, salty, and crumbly texture, ideal for grating.

Feta Cheese

1:1

Provides comparable saltiness and tang, but is usually softer and more briny.

Pecorino Romano

1:1

Stronger, saltier flavor, but a good hard grating cheese alternative.

Dry Cottage Cheese (crumbled)

1:1

Offers a dairy-based crumbly texture, but milder and less salty; needs seasoning.

Buying Guide

Choose aged Mizithra for grating over pasta, or fresh for softer dessert or baking applications.

Flavor Pairings

Pasta (especially with brown butter) salads pies pastries fresh fruit.