Xynomizithra (Greek: ξυνομυζήθρα, pronounced ksee-noh-mee-ZEE-thra) is a traditional Greek whey cheese, distinguished by its characteristic sour or tangy flavor. It is a variant of Mizithra cheese, with the prefix "xyno-" indicating its sour (from Greek: xyno "sour, acidic") nature.
Characteristics and Production: Xynomizithra is primarily made from the whey left over from the production of other cheeses, typically from sheep's or goat's milk, or a mixture of both, and sometimes with a small addition of fresh milk or cream. The whey is heated, and the remaining curds are collected. The distinctive sourness of Xynomizithra comes from a specific culturing process or natural fermentation that occurs during its production, which results in a higher acidity compared to fresh, sweet Mizithra.
The cheese generally has a soft, creamy, and crumbly texture, though it can become firmer with age. It is typically white in color. Its flavor profile is salty, tangy, and distinctly sour, making it a refreshing and flavorful ingredient. It is relatively low in fat and calories, similar to other whey cheeses.
Culinary Uses: Xynomizithra is a versatile cheese used widely in Greek cuisine, particularly in savory and sweet dishes from Crete, where a version known as Cretan Xynomyzithra is very popular.
- Savory Dishes: It is often crumbled over salads, pasta dishes, or used as a filling for traditional Greek savory pastries (pites) such as spanakopita (spinach pie) and tyropita (cheese pie). Its tanginess provides a pleasant contrast to other ingredients.
- Sweet Dishes: Despite its sour profile, Xynomizithra is also used in sweet pastries. In Crete, it is a key ingredient in kalitsounia (small cheese pies), where it is often combined with honey and cinnamon. It can also be served simply with honey and nuts as a dessert.
- Table Cheese: Fresh Xynomizithra can be eaten as a table cheese, often drizzled with olive oil and sprinkled with oregano or other herbs.
Regional Significance: While Mizithra is produced throughout Greece, Xynomizithra is particularly prominent in certain regions, with Cretan Xynomyzithra being a well-regarded local specialty integral to the island's gastronomic heritage.