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July 26, 2026Sources cited
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Myzithra

Myzithra is a traditional Greek cheese made from sheep’s milk, goat’s milk, whey, or a mixture of these ingredients.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Myzithra is a traditional Greek cheese made from sheep’s milk, goat’s milk, whey, or a mixture of these ingredients. It is sold both as a fresh, soft cheese and as an aged, dry grating cheese; the name is also commonly spelled Mizithra.

Characteristics

Myzithra is a white Greek cheese made from whey and, depending on the version, additional sheep’s or goat’s milk. It ranges from soft and moist to hard and crumbly as it ages.

Varieties

Sources describe fresh, soft myzithra and aged, dry myzithra; some also distinguish sour or lightly fermented forms. The fresh cheese is used like ricotta, while the aged cheese is grated.

Culinary use

Myzithra is used in Greek cooking in pastries, pies, desserts, and as a grating cheese over pasta. In Crete, it appears in both sweet and savoury preparations.

Regional importance

The cheese is especially associated with Crete, where it has long been part of local food culture. It is also made in other parts of Greece.

Key facts

  • Myzithra is a Greek cheese made from whey and/or milk from sheep and goats.
  • It is commonly produced in Crete and is strongly associated with Cretan cuisine.
  • The cheese is sold in fresh and aged forms, with the aged version used for grating.
  • Fresh myzithra is mild, soft, and similar in use to ricotta.
  • Aged myzithra becomes drier, firmer, and more suitable for pasta and grating.
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Canadian context

Myzithra is sold through Greek and specialty cheese shops in Canada and is used by Canadian cooks in Mediterranean and Greek recipes, especially as a ricotta-like cheese or grating cheese.

Frequently asked questions

What is Myzithra?
Myzithra is a traditional Greek cheese made from whey and/or sheep’s or goat’s milk.
Is Myzithra the same as Mizithra?
Yes. Myzithra and Mizithra are common spellings of the same cheese.
What does Myzithra taste like?
Fresh myzithra is mild and slightly tangy, while aged myzithra is drier and more savoury.
How is Myzithra used in cooking?
Fresh myzithra is used in desserts and pastries, while aged myzithra is often grated over pasta or baked dishes.
Where is Myzithra especially associated with?
Myzithra is especially associated with Crete and Cretan cuisine.

References

  1. Wikipedia — https://en.wikipedia.org/wiki/Mizithra
    Supports: Basic definition; spelling variants; fresh and aged forms; ricotta comparison.
  2. Wikipedia (German) — https://de.wikipedia.org/wiki/Myzithra
    Supports: Greek whey cheese description; Cretan association; traditional production.
  3. The Spruce Eats — https://www.thespruceeats.com/greek-cheese-myzithra-1705636
    Supports: Origin, texture, fresh and aged forms, culinary uses.
  4. Cheese.com — https://www.cheese.com/myzithra/
    Supports: Country of origin; types; texture; fresh and aged descriptions.
  5. Maltby & Greek — https://www.maltbyandgreek.com/cretan-myzithra
    Supports: Cretan variant; texture; uses in pies and pastries.
  6. Caputo's — https://caputos.com/product/myzithra/
    Supports: Production from whey; grating use; Greek origin.