myzithra cheese

Discussion in 'Food & Cooking' started by phatch, May 16, 2004.

  1. phatch

    phatch Moderator Staff Member

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    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
     
  2. cape chef

    cape chef

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    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.
     
  3. phatch

    phatch Moderator Staff Member

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    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
     
  4. suzanne

    suzanne

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    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.
     
  5. cape chef

    cape chef

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    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.
     
  6. travelchick

    travelchick

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