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Curd Nerd Newsletter Edition #13
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Xynomizithra (Sour Mizithra)
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G'day Curd Nerds. Welcome to the 13th Curd Nerd newsletter.
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I've had many requests over the years to make Greek Mizithra, which essentially is the same as Italian Ricotta, but have not acted upon them. That is until I found that there was a unique variation of Mizithra that was made on the island of Crete that is not as well known.
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Xynomizithra or Sour Mizithra is produced more like sour cream, but firmer and in my humble opinion, tastier! It has a unique milkiness and acidic tang that can only be described as firm sour cream on steroids. I like it a lot! It can be made with cow, goat, or sheep milk or a combination of all three!
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I haven't created a recipe card for this cheese as it was so simple to make, but if you think it would be useful, please reply back to this email with your feedback and I will get on to it for you!
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In other cheese news, this week I published the 100th episode of the Little Green Cheese podcast. You can find the audio version here, or watch the video version on the dedicated Little Green Cheese Podcast channel. It was so much fun to record because as I was recording, I had the pleasure of snacking on a cheese platter that contained 4 of my own cheeses. Very decadent!
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So thanks for reading and don't forget to check out this week's special offers from our store.
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Next week's Video Tutorial - Robiola
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As I was researching this cheese, I found that Robiola has so many different variations. From cow and goat milk versions to washed rind and white mould varieties, to Robiola made with buffalo milk. So, I decided to stick to basics and make a cow's milk version so curd nerds could make their own modifications to my recipe if they like. More on this cheese, Robiola, in next week's Curd Nerd Newsletter...
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Special Offer of the Week
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This week's special offer is a discount on all of the cheese-making baskets that we have online. Use the coupon code baskets in checkout or cart to get 5% off the entire range!
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$35.50 inc GST
Blue cheese moulds set of 3. 1 large and 2 medium cheese draining baskets for blue cheeses or pressing hard cheese with an optional follower. Professional quality made in Italy.
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Baskets made from BPA Free food-grade plastic.
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$7.95 inc GST
These Feta Baskets are 110 mm wide, and 85 mm high, and are ideal for making Feta style cheeses.
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$10.00 inc GST
Medium Cheese Basket. For making smaller cheeses like Cacioricotta or Caciotta with approx 4L of milk.
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Made in Italy from BPA Free food-grade plastic. 500g basket; H 10 cm x top D 12 cm, bottom D 11 cm
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$4.50 inc GST
Qwieleb Gbejniet Cheese Basket; Used to shape Maltese Gbejniet or other small cheeses.
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Made in Italy from BPA Free food-grade plastic. Dimensions; H 5.5cm x Top inner diameter 7cm x Bottom inner diameter 5.5cm (2.17 x 2.75 x 2.17 inches)
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$24.95 inc GST
This Cheese Basket is 165 mm wide and 140 mm high. They are perfect for making larger wheels of cheese and we use them for semi-hard and hard cheese when using the follower. Can be used as a large hoop (with bottom) for making blue, Stilton, and brie.
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Thanks for reading and don't forget that if you have any questions about the newsletter, just reply to this email and I'll get back to you promptly.
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