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Cretan fresh mizithra 500g

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"Kalogerakis" Cretan Fresh Mizithra 500g

Sour Myzithra consists another interesting version of sweet Mizithra with a similar delicate flavor. It is also included in the group of whey cheeses and consists the main ingredient of some of the most famous Cretan pies such as that of mizithropita and sarikopita. It is also an accompaniment to Cretan Dakos (Ntakos) and many other dishes.

Kalogeraki’s Sour Mizithra, is made from sheep and goat milk, cow milk and milk whey.

Texture and Color: It is characterized as a soft and creamy white cheese with grains in its mass and of indeterminate shape.

Taste: It has a dry and brackish taste.

“Key to success”: The constantly excellent quality and taste of the milk which comes from livestock grazing in mountain and foothill areas of Crete, an island blessed with rich flora.

Partly skimmed whey cheese. Milk and whey country of origin: Greece
It is considered high quality cheese and is consumed as table cheese. It is also used as a breakfast, as well as in cooking recipes.





Min 70% goat's and sheep's whey, max 15% pasteurized sheep's milk, max 5% pasteurized goat's milk, max 10% milk cream, salt, Lactic Acid.



Packaged in a protective atmosphere (Modified Atmosphere PackageMAP) of 500gr. 



Labelling on the package

Production Date, Expiration Date, Ingredients, Nutritional Value. Other label data according to ER 1169/2011


Life expectancy

Best before 6 months after the production’s day



 Min 2 months in a temperature chamber max 10 ° C.



Nutrition declaration per 100g

  • Energy/Calories: 950kJ/227kcal
  • Fat: 15.3g
  • Saturated: 11g
  • Carbohydrates: 5.1g
  • Sugar: 2.92g
  • Proteins: 17.1g
  • Salt: 2.57g



Maintenance conditions

Storage conditions: 2 - 6°C (±1°C)


Organoleptic properties

  • Taste:  salty
  • Colour: white
  • Texture: soft granular to creamy
  • There no holes



Physico-chemical properties

  • Fat in dry matter: 33.3%
  • Max moisture: 70%
  • PH: <4.30
  • Dioxins: <2,5pg/g of fat
  • PCBs: <5,5pg/g of fat
  • Pb: <0.02mg/g 
  • Aflatoxins: <0.05mg/kg 



Allergen Information

Milk and whey (fresh and dehydrated) 



Microbiological Properties


  • Salmonella spp.: Absent at 25g
  • Staphylococcus aureus (cfu/g): <1x102cfu/g
  • Escherichia coli (cfu/g): <1x102cfu/g
  • Coag.pos. Staphylococci: Absent at 25 g