Dodoni
| Dodoni Myzithra is a traditional Greek whey cheese from Epirus, made by heating whey from Dodoni Feta PDO production enriched with sheep’s and goat’s milk and cream. Originating in a rugged, biodiverse mountain terroir, the cheese inherits complex flavors from local flora and animals adapted to this environment. It undergoes thermal coagulation, followed by salting and aging to become a hard, salty, granular grating cheese with high protein and fat content. While Myzithra itself lacks a PDO, its whey base derives from Dodoni Feta PDO, ensuring quality and authenticity. Its distinctive taste complements dishes like browned butter spaghetti and pairs well with Greek wines. | |
| Country | Greece |
| Milk | Sheep, Goat |
| Rennet | Variable |
| Heat Treatment | Pasteurized |
| Texture Profile | Hard, Brittle |
| Flavor Profile | Salty, Acidic, Umami, Lactic, Animal |
| Wine Pairings | Assyrtiko, Xinomavro, Agiorgitiko, Mavrodaphne |
| Beer Pairings: | Unknown |
| Food Pairings: | Spaghetti, Braised green beans, Stuffed vegetables, Fermented grain soup, Bean soups, Honey, Watermelon, Figs |
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