Produced from the whey of pure sheep and goat milk. It’s really soft and creamy white with a delicate taste.

The preparation for this cheese is the same as for the "Ricotta", you only add salt and leave to mature for 30 days. At this point it gets vacuumpacked and it continues to mature. This cheese presents in a round form , the paste is white and solid, the taste is slighly spicey. The form weighs about 2.2 Kg. (4.8 lbs)

It’s produced from the whey of pure sheep and goat milk, in the traditional Greek recipy salt is added. The difference to the "RICOTTA SALATA" is that "MYZITRA" is formed like a ball
(called "TESTA DI MORO") for the different way of maturing. The "MYZITRA" matures for over 45 days in a well aired room. It has a strong spicey taste.

THIESILAT S.R.L. Zona Circonvallazione - 07047 - Thiesi (SS)
Tel 079/885031 - Fax 079/885205 - P.IVA 01778020907
Cap. Soc. £. 170.000.000 C.C.I.A.A. 124968 Trib. SS116177. Aut. CEE n. 20/144