The xinomyzithra is made from cold goat’s milk, to which is added rennet. It has a strong and distinct flavor and is ideal for salads. Xynotyro is actually xinomyzithra, which has been dried for several weeks on wooden boards. It is tougher and it can be eaten fresh or grated in pasta.
Sweet Mizithra Naxos is made from goat’s and sheep’s milk. The cheesemaker, while boiling it, removes the sediment and at the bottom of the cauldron there is the sweet myzithra. It is an unsalted cheese ideal for those who are on a diet.
The Naxos anthotyro (cottahe cheese) is actually a sweet myzhythra that has been stored, aged and dried for a long time. It is slightly salted, has a strong taste and with a small amount of fat.