Mizithra is produced from vestal sheep’s and goat’s Messinian milk. We mix this milk with whey to get as a result a cheese product with an excellent quality.

Mizithra’s color is white and often is used powdered in Pasta and greek traditional pies.

A few words about Mizithra:

Mizithra has a briny taste.To set the Mixture (milk and whey) we put it in to a strain fabric.The four corners of strain fabric are clinged  from a high level spot. With that way the final form of  Mizithra’s shape looks like an appricot. There are two kinds of Mizithra the hard one and the soft one.


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A simple recipe within Mizithra:

Greek Pasta with Mizithra Cheese and Cherry Tomatoes

mizithra recipe

Hilopites Pasta (noodles or squares)-about 4 ounces (120 grams) per person (dry)

1/4 to 1/2 cup grated aged mizithra or other dry cheese
Olive Oil
Cherry Tomatoes






1. Boil the pasta. Hilopites boil much quicker then other types of pasta. Also Greeks tend not to eat pasta al dente.

2. Once boiled, strain and put pasta back in the pot. Add 1 tablespoon of olive oil (or a little bit more) and mix3. Add about 3-4 tablespoons of grated cheese and mix well.

4. Serve in shallow bowl, add some freshly ground pepper and some halved cherry tomatoes.



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