A guide to mizithra — Greece's fresh and aged whey cheese. How it's made, the difference between soft and dried versions, and how to use it.
Mizithra is one of Greece's most traditional cheeses — a whey cheese that ranges from soft and fresh, like ricotta, to hard and salty, perfect for grating over pasta. Versatile and deeply rooted in Greek cooking, it's a cheese with two very different personalities depending on how it's aged.
What Mizithra Is
Mizithra (also spelled myzithra) is a Greek whey cheese, traditionally made from the whey left over from producing other sheep's- or goat's-milk cheeses like feta and kefalotyri, often with some whole milk added. The whey is reheated until its proteins coagulate into soft curds, similar to how Italian ricotta is made. Depending on how it's treated afterward, mizithra becomes either a soft fresh cheese or a hard aged one.
Fresh vs. Aged Mizithra
Mizithra has two main forms. Fresh mizithra is soft, moist, mild, and slightly sweet, much like ricotta — eaten young and used in similar ways. Aged (dried and salted) mizithra, sometimes called xinomizithra when sour or anthotyro in related forms, is firm, dry, and salty, hard enough to grate. The aged version is a popular grating cheese, while the fresh version is a gentle table and cooking cheese.
Flavor and Texture
Fresh mizithra is soft, light, and slightly grainy, with a mild, milky, faintly sweet flavor — clean and delicate. Aged mizithra is hard, dry, and granular, with a sharper, saltier, more savory flavor, sometimes pleasantly tangy. The contrast between the two forms is dramatic, giving the cheese a wide range of uses from creamy fillings to a sharp grating finish.
How to Use Mizithra
Fresh mizithra is used like ricotta: in savory pies and pastries, stirred into dishes, or served with honey and fruit as a simple treat. Aged mizithra is most famous grated over pasta — browned mizithra over spaghetti with butter is a beloved Greek-style dish — and sprinkled over savory dishes for a salty, savory hit. Both forms are staples of Greek home cooking.
Pairings
Mizithra pairs with Greek wines and the foods of the Greek table. Fresh mizithra goes with honey, fruit, and herbs; aged mizithra pairs with pasta, olive oil, and savory dishes. Browned butter and pasta is a classic match for the aged, grating version.
Buying and Storing
Fresh mizithra is soft and perishable — keep it refrigerated and use within a few days. Aged, dried mizithra keeps much longer and can be grated as needed. Look for both at Greek and Mediterranean markets.
Frequently Asked Questions
Is mizithra like ricotta?
Fresh mizithra is very similar to ricotta — a soft, mild whey cheese used in similar ways. Aged mizithra, by contrast, is hard and used for grating.
What's the difference between fresh and aged mizithra?
Fresh is soft, moist, and mild like ricotta; aged is dried, salted, hard, and used as a sharp grating cheese.
What's a classic way to use aged mizithra?
Grated over pasta — browned mizithra over spaghetti with butter is a beloved Greek-style dish.