Xynomizithra is a Greek whey cheese, made by reheating the whey left from producing Feta and other sheep’s milk cheeses. The name combines xino, meaning sour, with mizithra, and it is produced mainly on Crete where it holds PDO status.

Flavor Profile

As the name indicates, the defining quality is a pronounced sourness. The flavor is sharply tangy and salty with a fresh, clean acidity and the underlying richness of sheep’s milk. The texture is soft, moist, and spreadable when fresh, firming and becoming more granular as it ages and dries.

How to Use

Spread it on bread with olive oil, or use it as a filling for Cretan pastries and savory pies. It works well crumbled over salads and roasted vegetables, where its acidity cuts richness. Aged versions can be grated over pasta and vegetables.

Pairing Suggestions

Pair with a Cretan white such as Vidiano, an Assyrtiko, or a raki. Serve with olive oil, honey, tomatoes, olives, oregano, and rustic bread.

Storage

Keep refrigerated and tightly covered. Fresh Xynomizithra should be used within a week; aged versions keep considerably longer.