I have searched the forum and the web and found little on how to make a hard mizithra cheese. The few recipes that I found are for making a soft "Greek cottage cheese", including one post on this forum. Most google searches take you to how to cook with mizithra "the way the old spaghetti factory does".
Can anyone help me with a recipe, particularly with guidance on aging or hardening the cheese? I want a cheese that when ready can be grated.