Xinomizithra is a traditional Greek cheese that is really only found on that grand island of Crete. It has a distinct flavor and texture. It is primarily made from sheep’s or goat’s milk, or a combination of both.
Appearance: Xinomizithra cheese is typically off-white or creamy in color. It can have a crumbly or granular texture, similar to feta cheese, but it is also available in a softer, creamier form.
Flavor: Xinomizithra has a tangy and slightly acidic taste, which is where its name derives from. “Xino” means sour or tart in Greek. The cheese can have a mild to moderate saltiness, depending on the specific producer and aging process.
Texture: The texture of Xinomizithra can vary. It is commonly found in two forms: dry and fresh. The dry version has a crumbly texture, similar to a firm ricotta or feta cheese. The fresh version is softer and more spreadable, with a texture reminiscent of cream cheese.
Aging: Xinomizithra is often consumed fresh, but it can also be aged for a short period. The aging process intensifies the flavors and results in a drier and crumblier texture. Aged Xinomizithra is sometimes grated over pasta dishes or used as a topping for salads.
Uses: Xinomizithra is a versatile cheese used in various Greek dishes. It is commonly enjoyed as a table cheese, served with bread or crackers. It can also be crumbled or grated over salads, roasted vegetables, or pasta dishes. In some recipes, Xinomizithra is combined with honey for a sweet-savory flavor contrast.
Culinary Pairings: Xinomizithra pairs well with other Mediterranean ingredients like olives, tomatoes, herbs, and olive oil. Its tangy flavor and crumbly texture make it a delightful addition to Greek salads, spanakopita (spinach pie), or as a topping for baked vegetables.
Xinomizithra cheese offers a unique taste experience and adds a distinct Greek character to various dishes. Its versatility and ability to complement both sweet and savory flavors make it a beloved ingredient in Greek cuisine.
Love this sort of cheese.