From the mountains of Epirus to the islands of the Aegean, myzithra is one of Greece’s oldest and most beloved cheeses. Deeply rooted in the country’s cheesemaking traditions, it has become a staple of Greek cuisine and a shining example of the modern “zero waste” philosophy, produced from whey left over after making other cheeses.
Whether crumbled over a traditional Cretan dakos, served with ripe tomatoes and extra virgin olive oil, or enjoyed with honey as a simple dessert, myzithra has remained a favourite on Greek tables for generations.
A cheese with many identities
Often described as “the cheese with a thousand faces,” myzithra takes on different forms and names depending on the region of Greece.
Among its best-known varieties are:
- Xinomyzithra – A creamy, slightly tangy whey cheese closely associated with Crete, made from whey enriched with sheep’s and goat’s milk.
- Sweet Myzithra – A fresh, mild cheese with a delicate, creamy texture, commonly enjoyed fresh in both savoury and sweet dishes.
- Elassona Myzithra – Produced in Thessaly from sheep’s or mixed sheep’s and goat’s whey, prized for its smooth texture and mild flavour.
- Gkiza – Found in Thessaly, Macedonia, and Thrace, this creamy cheese has a lightly acidic taste and is widely used in traditional pies.
- Ourda – Richer in fat than gkiza, made from the whey of sheep’s or goat’s milk cheeses, offering a buttery flavour with subtle sweet notes.
- Afromyzithra – A specialty of Naxos produced from the whey used to make Graviera and Arseniko cheeses.
- Laïna Myzithra – A traditional cheese from Serifos, matured and stored in clay vessels known as laïna, preserving centuries-old island cheesemaking techniques.
- Kalathouni – A basket-shaped whey cheese from Syros produced from the whey of San Michali and Graviera cheeses.
- Myzitra – The Karpathian version, traditionally made from sheep’s and goat’s milk.
- Mytzira – The local name for myzithra on the island of Leros, where it remains an important part of local gastronomy.
Simple ways to enjoy myzithra
Fresh myzithra is best eaten within a few days of opening due to its high moisture content.
For a classic Greek summer meal, pair xinomyzithra with ripe tomatoes, barley rusks and premium extra virgin olive oil.
Sweet myzithra transforms into an effortless dessert with nothing more than a drizzle of Greek honey and a sprinkle of cinnamon.
A nutritious Greek favourite
Myzithra is valued not only for its flavour but also for its nutritional profile. It is an excellent source of high-quality protein and typically contains less salt than many other cheeses, making it a popular choice for health-conscious consumers.
Approximate nutritional values per 100 grams include:
- Calories: 115–208 kcal
- Protein: 10–14 g
- Fat: 5.9–18.4 g
- Carbohydrates: 2.6–4.8 g
- Calcium: 99–245 mg
- Salt: 0.4–1.0 g
Strong domestic production
According to the latest official figures, Greece produced 12,100 tonnes of myzithra in 2023, an increase of 0.8% compared with 2022.
Thessaly remains the country’s leading production region, accounting for 36% of Greece’s myzithra output and around 41% of all soft cheese production nationwide.
With its remarkable regional diversity, nutritional benefits, and centuries-old traditions, myzithra continues to hold a special place in Greek gastronomy.