@granagringa@ludwigsdiana It is a very mild cheese but a bit salty. It is a sheep and/or goat cheese, good for me because I can’t have cow’s milk protein. It is a grating cheese, so not a sandwich cheese. It’s better to use for pasta or salad, similar to using grated parmesan. I understand it can come in a form similar to ricotta, but we have only had the grating kind.
Looks delicious. We lived in Cyprus for three years in the 1980s and for 8 months we lived in a little village called Erimi, the locals used to make mizithra cheese from goats milk. It was delicious.
@onewing Yes, ours is goat cheese. I can’t eat casein protein in cows milk. The casein protein in goat and sheep milk is ok. I don’t have a terrible reaction, but it causes way too much sinus and headache and that is what allergy testing said it was. Good excuse to learn about goat and sheep products. I love goat yogurt also.
@shutterbug49 You would be okay if you lived in Cyprus then, we rarely saw cows out there. The locals tend to drink goat milk or sheep milk and make halloumi, fetta and mizithra from goat or sheep milk. They used to make Easter cheese from sheep milk too.
