Mizithra

Myzithra ( Greek: μυζήθρα probably metathesis of medium Greek ζυμήθρα zymithra ) or Anthotyro (Greek ανθότυρο " flower cheese ") is a Cretan unpasteurized soft cheese with a high fat content, which is made from sheep's and goat's whey with the addition of milk. Myzithra is one of the oldest whey cheeses. Very fresh it is similar in texture and flavor of the Italian ricotta, he is just as white and slightly sweet and creamy. The loaf the shape of a truncated cone is usually given.

Leaving with salt rubbed in the air attack him, creating a strong -tasting cheese that can be grated in the most matured, the toughest condition. The name is, however, regional variations, in western Crete is called the mature variant myzithra and the fresh form Anthotyro, in the east it is just the opposite. Another variant with a sour taste means Xynomyzithra (Greek Ξυνομυζήθρα ); the name Xynomyzithra Kritis is a protected designation of origin of Xynomyzithra produced in Crete. The first form of the cheese as soft cream cheese with a sweet taste is often served with honey as a dessert, or as a meze with olives and tomatoes.

Presumably, the name of the Peloponnesian city and Byzantine castle of Mystras is derived from the cone-shaped, white cheese loaf ago.

Myzithra is traditionally used as a cheese for the cheesecake in Greece.