Mitzithra
Mitzithra cheese, which also is called "Pot" cheese, is made by
shepherds
in the vicinity of Athens, Greece, from the whey which is a byproduct of
Feta cheese. It is made under primitive conditions, and the method of
making is simple. The whey and fresh milk, usually ewe's milk, are mixed
in a vat, and curdled. After a curdling period of 4 or 5 days, the whey
is removed and the residual curd is collected, drained, and pressed. The
fresh cheese is sold by the shepherds to merchants, for resale in Greece
and
for ex****t, chiefly to Greek colonies.
From USDA Agr. Handbook No.54, Cheese Varieties and Descriptions,
George P.Sanders, issued Dec. 1953
|
