Using Myzithra Cheese?

[blopez34]

I found some Myzithra cheese in a Greek market - to my knowledge, I have never had it before. Or, it could be that I don't know much about it.

How do Greeks typically use this cheese? I tastes some, and it is on the harder side. I can picture it being grated and tasting great on pasta. Other than that, how is it I used? Are there any dishes that include it?

 

[Luana]

I found some Myzithra cheese in a Greek market - to my knowledge, I have never had it before. Or, it could be that I don't know much about it.

How do Greeks typically use this cheese? I tastes some, and it is on the harder side. I can picture it being grated and tasting great on pasta. Other than that, how is it I used? Are there any dishes that include it?

Myzithra is a very sharp cheese, it's not for eating, like some feta, which stands fine on its own. Best use I know for myzithra is on Greek macaroni, with the kappama sauce, cinnamon and myzithra. Think that's the way it's mostly used, but probably good along with anything that has kappama.

 

[blopez34]

Myzithra is a very sharp cheese, it's not for eating, like some feta, which stands fine on its own. Best use I know for myzithra is on Greek macaroni, with the kappama sauce, cinnamon and myzithra. Think that's the way it's mostly used, but probably good along with anything that has kappama.

Thank you, I will first try it with Greek macaroni dishes and see how I like it. I tried having a little bit by itself and it was strong - so seems better in small amounts?

 

[Luana]

It's not an "eating" cheese, like others that taste good on their own. You can be generous with it on Greek macaroni. Not sure if it's been mentioned here but along with kappama sauce, brown butter is wonderful on Greek macaroni, and, of course, the myzithra.

 

[k_tsoukalas]

I love, love it on pasta dishes with a sturdy tomato sauce, and I even sneak onto some rice dishes. I also sometimes add just a tiny amount in my tiropita - it gives it a little something extra!

 

[Luana]

I love, love it on pasta dishes with a sturdy tomato sauce, and I even sneak onto some rice dishes. I also sometimes add just a tiny amount in my tiropita - it gives it a little something extra!

What a great idea in the tiropita! Never thought of it and will give it a try--and in some rice. Thanks!