Comments on: Cheese party! Pasta with myzithra, browned butter, and sage

By: Tracy

Tracy — Tue, 14 Jul 2009 15:05:49 +0000

Hi Karen! Glad I could help you replicate a restaurant favorite! Also, thanks for calling my attention to this old post; I just found a few typos to fix, and had somehow forgotten to reply to Shaula’s comment.

Hi Shaula! Sorry for the late reply; I think myzithra could be made with goat milk whey, but I think of feta as more of a sheep’s milk cheese (but maybe that’s just because my favorite fetas are all sheep-milk…)

By: Karen

Karen — Thu, 09 Jul 2009 03:22:02 +0000

Spaghetti Factory still serves it, I had it last week, July, 2009. It was yummy. I found this post when I googled it so I could make it for dinner, tates the same…Thanks!

By: Shaula

Shaula — Mon, 15 Sep 2008 21:46:50 +0000

That just looks remarkably good.

Is Myzithra made from (whey from) goat’s milk?

The weather is overdue to turn cool and I find my heart is turning to thoughts of cheese and pasta. I would love to try this if we can find some Myzithra.

By: Loulou

Loulou — Thu, 11 Sep 2008 15:19:47 +0000

Great post about a wonderful cheese. Thank you for joining in La Fête du Fromage, Tracy. I plan on making it a monthly event (or maybe once every 2 months) so you’ll have the chance to try some French cheese too.
The pasta looks delicious. You can’t go wrong with browned butter in my book!

And I remember the myzithra pasta at the Spaghetti Factory when I was a kid. I wonder if they still serve it? I wonder if there are still Spaghetti Factories?