Dodonis Mytzythra Cheese (Greek - Sheep Milk) Review

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(More customer reviews)This cheese is authentic as you can get (although it was not made from goat milk, but I challenge the difference).
It showed up packed in ice bag like things and was perfectly fine.
Everything went wonderfully with the recipe (below) and would suggest it highly.
THANKS!!!!
Brown Butter Spaghetti with Mizithra Cheese (OH GOD, SO GOOD)
The cheese is a two-to-one mixture of Mizithra and Pecorino Romano:
1 part Pecorino to 2 parts Mizithra
(I've had it with just Mizithra, but the Romano adds a lot of flavor.#
Brown at least 1 stick of butter per pound of spaghetti or linguini.

#You should see little brown bits in the butter. If they turn black, forget it and start over.#
Cook the spaghetti according to package directions.
Before draining the pasta, reserve a half of a cup of the cooking water.
After draining the pasta, put it back into the pan and add the cooking water.
#The cooking water keeps the pasta from becoming too dry#
Add the browned butter and stir to completely to coat, then add the cheeses #as much as you like).
Stir to coat lightly...you'll see.
Italian parsley is probably the best garnish
Remember to salt the water. About a tablespoon of salt per pot of water. Otherwise the pasta will turn out bland.
And no oil in the water. Oil makes the sauce fall off the pasta.
I don't know who came up with the idea of putting oil in the pasta water, but it certainly wasn't an Italian.


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