Xynomizithra Kritis is a gorgeous, fluffy white Greek PDO cheese that is a fabulous addition to classic Greek dishes. Read on to learn more about this whey cheese and how best to use it in your cooking.
Where does Xynomizithra Kritis come from?
Just like Manouri, Xynomizithra Kritis is made from a mixture of whey and sheep’s and goat’s milk. Production of this sour version of Mizithra (a Ricotta-like whey cheese) takes place mostly in Crete in the prefectures of Lasithi, Heraklion, Chania, and Rethymno. Actually, the name Xynomizithra is a combination of two words: mizithra and xyno, meaning “acidic whey cheese”.
How is Xynomizithra Kritis made?
Xynomizithra is a traditional cheese made using unpasteurised milk. It has a pristine white colour and a soft and creamy mouthfeel. And as its name indicates, this cheese’s flavour has a certain sour quality combined with sweet and savoury notes. When cooked, Xynomizithra’s texture becomes softer and its flavour milder.
How to serve Xynomizithra Kritis
Cretans enjoy eating this cheese spread on a local hard bread called Paximadi. In addition to this, you can use this beautiful cheese in fresh salads and cheese pies such as Kalitsounia.
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