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Cheese from Greece
Myzithra is a whey cheese. Sheep or goat whey left from cheesemaking, often with about 10 % milk added, is heated above 80 °C so its proteins clot, and the curd is drained in cloth. Fresh myzithra is a heat-set, barely fermented cheese; a dried form keeps longer, and the sour xynomyzithra is the fermented relative. Made in 5 steps over 30 days. The longest step, keep fresh myzithra cold, takes 30 days (Govaris A 2001) and runs at 2 °C (Govaris A 2001).
| Main step | 30 daysMeasured[govaris2001] | Keep fresh myzithra cold |
|---|---|---|
| Temperature | 2 °CMeasured[govaris2001] | Keep fresh myzithra cold |
| Acidity | pH 6.2 → 5.83Measured[govaris2001] | Keep fresh myzithra cold |
| Sheep or goat whey · Left over from making other cheeses[andritsos2023][alichanidis2008] | |
| About 10 % of the whey (in study makes) | Sheep milk, whole or skimmed · Raises yield; skimmed milk gives a leaner, harder cheese[kaminarides2015][kaminarides2018] |
| Starter | none in fresh myzithra; one study fermented the whey first with Streptococcus thermophilus |
Total time across the recorded steps: 30 days
What changes: Sheep or goat whey from cheesemaking goes into the vat, with a little milk
Output: whey with some milk.
Microbes at work in this step
whey bacteria from the first cheese
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Myzithra is made from whey, not milk, and is set by heat rather than rennet or bacteria, so the fresh cheese is hardly fermented at all. Its sour, aged relative xynomyzithra is the fermented form.
Heating the whey kills its native bacteria, so fresh myzithra spoils mainly from microbes that get in afterwards. Listeria monocytogenes has been isolated from it, and E. coli O157:H7 can grow in it at 12 °C; keep it cold.
Hazards the sources name: Listeria monocytogenes, isolated from fresh and dried Myzithra and processing surfaces; Escherichia coli O157:H7 grew at 12 °C and survived at 2 °C in Myzithra.
Every number is labelled with how it is known. How this atlas is made
