| | |  |  Greek | Home » » » Deli Fresh Greek Myzithra Cheese (Dodoni), approx. (1.5 lb) 24oz | | | | | | | Description: | | Dodonis Mytzythra is arguably the finest of all Greek grating cheeses. Similar to a hard ricotta, but more intense in flavor and therefore not much is needed to achieve that good flavor. | | | Features: | |
• Product of Greece
• Made from Sheep's Milk
• Traditional Greek salty cheese for grating over pasta
| | | Product Details: | | | Average Customer Rating:
|  based on 7 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 7 customer reviews )
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Most Helpful Customer Reviews
8 of 8 found the following review helpful:
Excellent, the Real DealOct 09, 2009
By Donald R. Sanders
"Don"
This cheese is authentic as you can get (although it was not made from goat milk, but I challenge the difference).
It showed up packed in ice bag like things and was perfectly fine.
Everything went wonderfully with the recipe (below) and would suggest it highly.
THANKS!!!!
Brown Butter Spaghetti with Mizithra Cheese (OH GOD, SO GOOD)
The cheese is a two-to-one mixture of Mizithra and Pecorino Romano:
1 part Pecorino to 2 parts Mizithra
(I've had it with just Mizithra, but the Romano adds a lot of flavor.#
Brown at least 1 stick of butter per pound of spaghetti or linguini.
#You should see little brown bits in the butter. If they turn black, forget it and start over.#
Cook the spaghetti according to package directions.
Before draining the pasta, reserve a half of a cup of the cooking water.
After draining the pasta, put it back into the pan and add the cooking water.
#The cooking water keeps the pasta from becoming too dry#
Add the browned butter and stir to completely to coat, then add the cheeses #as much as you like).
Stir to coat lightly...you'll see.
Italian parsley is probably the best garnish
Remember to salt the water. About a tablespoon of salt per pot of water. Otherwise the pasta will turn out bland.
And no oil in the water. Oil makes the sauce fall off the pasta.
I don't know who came up with the idea of putting oil in the pasta water, but it certainly wasn't an Italian.
2 of 2 found the following review helpful:
Sooooooo good...Dec 24, 2010
By Myra A. Mason
This is even better than Deli Fresh Greek Myzithra Cheese, approx. 16oz (1lb).
I ordered both, in an effort to replicate that famous SF menu item. The other myzithra does accomplish that -- but this one TOPS it. Better than SF's cheese!
For one thing, it's a moister cheese than the other myzithra. More salty. But also much stronger flavored. Doesn't take much to flavor whatever you add it to.
A previous reviewer spelled out SF's recipe, and I can't improve on that. However, for a really great variation, try it with durum semolina linguini. The smooth texture of this shredded, moist cheese added to the smoothness of that type of pasta is an added bonus to the awesome flavor. Very decadent.
2 of 2 found the following review helpful:
Perfect with Tomato and fresh breadSep 24, 2009
By John G. Svinos
"Harleydude"
For those who love Greek Myzithra, this is the cheese to get. For those who have never tried this cheese, you don't know what you are missing. It is a hard and brittle cheese with a very unique sharp flavour that goes great in salads graded on pasta instead of parmigiana or with good crackers or bread with some tomato on the side. Mmm good.
1 of 1 found the following review helpful:
Cheese - Sheep MilkDec 15, 2009
By Apache Pearl
I purchased this for my son who is a gourmet cook. He has requested this on his wish list every year since I first purchased it for him several years ago. It is the real thing. Tastes great.
1 of 1 found the following review helpful:
most delicious cheese for the top of spaghettiMar 19, 2009
By Kristine B. Newbold
We tried myzithra cheese on top of spaghetti at a famous restaurant and have liked only myzithra since. Parmesan just doesn't compare to this cheese and the extra taste it adds to spaghetti with sauce.
See all 7 customer reviews on Amazon.com
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