Most cheeses of Greece are made from sheep’s milk due to the less than fertile terrain of the country. One of the most common of these cheeses is ricotta-style Myzithra. It has a much more interesting flavor and texture than most of the ricotta available in this country. The flavor is rather nutty and works well in cooking, particularly when blended into pasta dishes. Our variety of Myzithra is the pressed and dried version. It is similar to Italian Ricotta Salata and is a popular grating cheese in Greece. It is quite crumbly and salty, so a little bit goes a long way in adding flavor to your dishes. Try it on pasta with browned butter.