Myzithra is a classic Greek cheese, made from the milk of sheep, goats or a combination of the two.
Sources differ on how Myzithra is produced. Some report it is made like Ricotta, using only the whey left over from feta production. Others say it's a mixture of milk and whey. Some recipes call for the enzyme rennet as a coagulant, others for vinegar or another acid. Some recipes call for boiling the milk or whey, others do not.
The curds are hung in small cloth bags to drain and are usually sold in round balls or cone shapes formed by the bag.
Because of these differences in production technique, Myzithra does not have a controlled origin; still, it's easy to find real Greek Myzithra, probably because it's relatively inexpensive and cheaply produced knock-offs were never necessary.
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