Mizithra Cheese Making Recipe

[rosawoodsii]

I love mizithra cheese but haven't had it for many years.  I found two descriptions/recipes of how to make it, one in Wikipedia and the other in EHow.  However, the details are quite different.  Though several sources say mizithra is a raw cheese, the description in Wikipedia says to boil it for 10 minutes.  It also describes it as being a milk/whey combination.  Both places say that only rennet is added.

This is a long way of asking if anyone has an authentic recipe for mizithra cheese.  I plan to age it, since it's the hard, gratable mizithra that I like so well.

[medomak]

I'm curious as to what you find.

I have a mizithra recipe somewhere and will look for it and post it when I find it. 

I, too, wanted to make a mizithra because of my experience at the Spaghetti Factory...they grate it, like you like it.  However, when I made it, it is apparent it is really a fresh cheese.  I couldn't really reconcile how you got from what I made to a hard cheese that gets grated.  Aging it doesn't really seem plausible.

Anyhow, I am very curious as to what anyone else says and I will go and find that recipe.

Dave

[Cheese Head]

Personally I would trust recipes here over the ones on Ehow or Wikipedia, here you go.

[medomak]

John,

Do you know anything about how to get a hard, gratable mizithra?  Could you air dry and age a cheese like that?

Dave

[rosawoodsii]

Thanks, John.  I've copied the recipe.  What I need now is to figure out how to age it into a gratable cheese.

Dave, is your recipe similar to the one from the other thread?