Xynomizithra Kritis

Cheese Atlas — Thu, 08 Dec 2022 00:01:29 +0000

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.

Thank you for reading

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Alba Ricotta: Traditionally Made in Melbourne

Cheese Atlas — Thu, 30 Apr 2020 10:52:47 +0000

About Alba Ricotta

Alba Ricotta is a delicate, fluffy fresh cheese made by Alba Cheese in Tullamarine, Victoria.

Founders Mario and Gaetano Bongiorno grew up in a small farming village in Italy called Sortino. There, they learned the secrets of making the finest Italian cheeses.

Indeed, their father Luciano taught them how to passionately and skilfully make traditional Italian cheese like ricotta.

Freshly made daily

After moving to Australia in the early 60’s, the two brothers continued to work in the cheese industry. In 1982, they opened their brand new factory, marking the beginnings of Alba Cheese Manufacturing.

With a small team, they could only process up to 2000 litres of milk each day. Over the years, production has grown spectacularly due to the popularity of their traditional cheeses.

To this day, they make their ricotta daily with whey and pasteurised cow’s milk. Undoubtedly, it has an exquisitely mild yet creamy flavour with a clean aftertaste. Furthermore, it is gleaming white in colour and has a delicate texture that is soft and silky.

How to serve Alba Ricotta

This stunning ricotta is so versatile that it excels in both sweet and savoury dishes.

Enjoy this creamy delight with pancakes or in a ricotta and lemon cake. And wash it all down with a cup of black coffee.

The post Alba Ricotta: Traditionally Made in Melbourne appeared first on Cheese Atlas.

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