Mizithra is made from raw, whole ewe's or goat's milk in the simplest way possible: milk is brought to a slow boil for a few minutes and then curdled by adding rennet or whey from a previous batch (see below) or else some acidic substance such as lemon juice, vinegar or even a fresh broken fig tree sprig.

After a few days mizithra forms a sweet, moist, soft mass molded in the shape of the hanging bag with a rounded bottom and a conical, wrinkly top.

At this stage it is called "sweet" or "fresh mizithra" and may be eaten or, often, baked in pies.

In its salted, aged form it is considered the grating cheese par excellence of Greek cuisine, and is especially suited for sprinkling over hot pasta.

The town of Mystras takes its name from a cone-shaped hill, called Mizithra from its resemblance to the cheese (Steven Runciman, A Traveller's Alphabet, "Morea").