Lor Cheese vs Myzithra Cheese
Lor Cheese is a soft cheese from Iran, while Myzithra Cheese is soft, whey and made from goat or sheep milk, originating in Greece.
What Is Lor Cheese?
Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.
What Is Myzithra Cheese?
Mizithra is a Greek whey cheese made from sheep's or goat's milk and whey, produced mainly on Crete. It is sold fresh and soft like ricotta, or salted and dried into the grating cheese Greeks sprinkle over hot pasta.
What's the Difference Between Lor Cheese and Myzithra Cheese?
- Origin: Lor Cheese (Iran), Myzithra Cheese (Greece)
- Milk type: Lor Cheese (Whey (from semihard cheeses like Peche)), Myzithra Cheese (goat's or sheep's milk)
- Milk treatment: Lor Cheese (Heated at ~212°F (100°C) for 30 minutes), Myzithra Cheese (raw)
- Texture: Lor Cheese (Soft), Myzithra Cheese (soft, whey)
- Aging: Lor Cheese (Fresh), Myzithra Cheese (a few days for the fresh form)
- Taste: Lor Cheese (Slightly sweet cream), Myzithra Cheese (mild)
Side-by-Side Comparison
| Lor Cheese | Myzithra Cheese | |
|---|---|---|
| Country of Origin | Iran | Greece |
| Specific Origin | Azerbaijan And Kurdistan Provinces | Crete, Greece |
| Milk Type | Whey (from semihard cheeses like Peche) | Goat's or sheep's milk |
| Milk Treatment | Heated at ~212°F (100°C) for 30 minutes | Raw |
| Texture | Soft | Soft, whey |
| Aging | Fresh | A few days for the fresh form |
| Taste | Slightly sweet cream | Mild |
Taste Comparison: Does Lor Cheese Taste Like Myzithra Cheese?
Lor Cheese reads as slightly sweet cream, while Myzithra Cheese brings mild character. More specifically, Lor Cheese shows rich in serum proteins, especially albumin and globulin; high nutritional value, while Myzithra Cheese leans toward almost sweet and milky when fresh. Aging plays into this as well. Lor Cheese at fresh develops a different profile than Myzithra Cheese at a few days for the fresh form.
Can You Substitute Lor Cheese for Myzithra Cheese?
Lor Cheese can stand in for Myzithra Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for soft, whey. Flavor-wise, Lor Cheese reads as slightly sweet cream while Myzithra Cheese brings mild notes.
Which Is Better, Lor Cheese or Myzithra Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Lor Cheese. For a soft, whey profile, Myzithra Cheese is the better fit. Flavor-wise, Lor Cheese suits recipes that want slightly sweet cream notes, while Myzithra Cheese fits dishes calling for mild.
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Frequently Asked Questions
Is Lor Cheese the same as Myzithra Cheese?
No, they're distinct cheeses. Lor Cheese originates in Iran, while Myzithra Cheese comes from Greece. Aging also differs: Lor Cheese is typically aged fresh, Myzithra Cheese a few days for the fresh form.
Is Lor Cheese similar to Myzithra Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Lor Cheese for Myzithra Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Lor Cheese taste like Myzithra Cheese?
Lor Cheese reads as slightly sweet cream, while Myzithra Cheese is mild.
What is Lor Cheese made of?
Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.
What is Myzithra Cheese made of?
Myzithra Cheese is made from goat or sheep milk (raw). It's typically aged a few days for the fresh form. It originates in Greece.
Which should I choose, Lor Cheese or Myzithra Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Lor Cheese is soft, while Myzithra Cheese is soft, whey.