xynomyzithra

English

Etymology

Borrowed from Greek ξινομυζήθρα (xinomyzíthra).

Noun

xynomyzithra (uncountable)

1. A Greek cheese made from strained ewe or goat whey and a little milk.
   • 2005, Liz Smith, Dishing: Great Dish--and Dishes--from America's Most Beloved Gossip Columnist‎^[1]:

     Sfakiani pita, a cheese pie of local fame, something between a crepe and a pancake. The cheese is xynomyzithra, panfried and served with a drizzling of thyme honey.

   • 2009, Andrew Dalby, Cheese: A Global History‎^[2], page 70:

     It is one of a group of similar traditional products linked to the same geographical region: xynomyzithra in Crete, sérac (variously written) in Savoy, brocotte in parts of France, brossat in Catalonia, requesón in Spain (and requesón and ricota in Latin America); similar but not identical, because Corsican brociu can be eaten fresh but can also be ripened for several months, as brocciu passu, and thus develops a drier texture and stronger flavor.

   • 2010, Korina Miller, Greek Islands‎^[3], page 251:

     In the southwestern Sfakia area, the thin Sfakiani pita, filled with myzithra and topped with honey, is a dessert; however, travel just a bit further west, to Paleohora, and you will find your myzithropitakia will probably be made of the sour xynomyzithra, according to local custom.