Soft white fresh cheese, made from skimmed goat's or sheep's milk and whey, but often a combination of the two. After brought to a boil, rennet, lemon or vinegar is added and it's placed in a bag to drain for a few days.
Made in Crete originally, it's now available across Greece; a similar cheese on Cyprus is called anari; on Crete a similar cheese made with cow's milk is anthotyros. If the myzithra is salted it's very similar to ricotta; if it's salted and aged, it's used to grate over pasta and other dishes. Left it age for longer it becomes xinomyzithra.
It's used in recipes such as μυζηθρόπιτες (myzithropites) cheese pies or melopita among many others.
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