Myzithra or mizithra is a fresh cheese made with milk and whey from sheep or goats, or both. The ratio of milk to whey usually is 7 to 3. Production resembles that of Italian ricotta.
The cheese is soft, snow-white, creamy, and moist. Since no salt is added to mizithra it has an almost sweet and milky taste. It is eaten as dessert with honey or as mezes with olives and tomato. It is used as a table cheese, as well as in salads, pastries and in baking, notably in little cheese pies (handful size) and Sfakiani pita (pie from the Sfakia region).
In its salted, aged form it is considered the grating cheese par excellence of Greek cuisine, and is especially suited for sprinkling over hot pasta.
Sykea, Lakonia, Greece