Recipe for hard Mizithra cheese

[Fishhead]

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.

[mtncheesemaker]

Here is a recipe from 200 Easy Homemade Cheeses. There are 2 other ones in the book but this one is the only one that refers to a grating, hard cheese. Hope this helps.

[Fishhead]

Thanks Pam, I will give it a try. Covering the pot and letting it rippen at room temperature for 2 or 3 days surprises me.

[mtncheesemaker]

Yes, I'd be curious to see how it turns out. I've never tasted this cheese so don't know what it's like. Let us know when you make it.