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Mizithra
Mizithra or Myzithra ((ギリシア語:μυζήθρα) (:miˈziθra)) is a fresh cheese made with milk and whey from sheep and/or goats.〔Barron, Rosemary (1991). ''Flavors of Greece.'' William Morrow, ISBN 978-0-688-07087-8〕 The ratio of milk to whey usually is 7 to 3.
It is primarily produced on the island of Crete, but other areas in Greece and Cretans in Turkey also produce it. In Cyprus a similar cheese is known in both types (fresh or dry) as "Anari" (Αναρή in Greek, ''Nor'' in Cypriot Turkish, ''Lor'' in Turkish).
==Production==
Mizithra is made from raw, whole ewe's or goat's milk in the simplest way possible: milk is brought to a slow boil for a few minutes and then curdled by adding rennet, or whey from a previous batch (see below), or simply something acidic, e.g. lemon juice, vinegar, or even a broken fresh sprig of fig tree. As soon as the curds have formed, they are poured into a cheesecloth bag which is hung to drain. The whey dripping out of the bag can be used to curdle the next batch of Mizithra. After a few days, Mizithra has formed into a soft mass which is sweet and moist, and has been molded in the shape of the hanging bag, i.e., it has a rounded bottom and a conic, wrinkly top. At this stage it is called "sweet" or "fresh mizithra" and may be used as is. This type is often baked in pies or eaten as is.
Xynomyzithra (sour Myzithra) has a more acidic or sour flavor. It is created by rubbing fresh Mizithra with coarse salt and leaving it to age even more, usually hung in cloth bags again; the longer it ages, the denser, saltier, and more sour it becomes.〔Facaros, Dana; Pauls, Michael (2003). ''Cadogan Guide: Crete.'' New Holland Publishers, ISBN 978-1-86011-106-8〕 It can ultimately turn into a very dense, hard, white cheese that is suitable for fine grating. Hard or dried Mizithra is also called ''anthotyro xero''. It is often added to pasta and has a stronger flavor.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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