Myzithra vs Xynotyro
Myzithra
Facts
- Milk
- Mixed milk
- Texture
- Fresh
- Type
- Whey
- Rind
- No rind
- Country
- Greece
- Place
- Crete
Myzithra is a whey cheese from Crete, in Greece, made from the whey of sheep's milk, goat's milk, or a mix of the two. Fresh myzithra is soft, moist, and mild, more like a crumbly ricotta than like a brined slice. A dried version of the same cheese becomes salty and hard enough to grate over food. Both forms carry the name. The fresh cheese suits the table and savory pies, and the dry cheese suits the grater.
Xynotyro
Facts
- Milk
- Mixed milk
- Texture
- Hard
- Type
- Whey
- Rind
- No rind
- Country
- Greece
- Place
- Mykonos
Xynotyro is a whey cheese from Mykonos in Greece, and the name means sour cheese. Makers use sheep's milk, goat's milk, or a blend of the two, and they do not use cow's milk. The cheese can be eaten soon after draining, or after it has dried into a hard flaky piece. A ripe wedge smells pungent and tastes sweet, sour, and faintly like browned milk. It is an island cheese with a sharp, lean identity.