Crete and nationwide · Greece
Myzithra.
Myzithra is a whisper of a cheese—delicate and bright, with the clean tang of whey and a texture that's simultaneously creamy and light on the palate. Its milky sweetness gives way to a subtle sourness that feels alive and fresh, like the taste of morning in the Cretan mountains. This is cheese at its most honest, asking nothing more than to be itself.
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The story
How it's made.
Why it tastes that way.
Myzithra is one of the oldest cheeses in the world, with references in ancient Greek texts. Homer's Cyclops Polyphemus was said to make it.
It is a fresh whey cheese made from sheep and goat milk whey. The dried, salted version is grated over pasta, similar to ricotta salata; the soured, creamy variant — xynomyzithra — is a separate Cretan specialty with its own PDO.
Production · spec
- Milk
- Mixed · pasteurised
- Family
- Whey
- Rind
- rindless
- Age
- 0–12 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Myzithra's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Myzithra.
26 pairings across 7 categories.
Wine
Beer & Cider
Spirits
Where to find it
Cheese counters.
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