"xynomyzithra" meaning in English

{
  "etymology_templates": [
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      "args": {
        "1": "en",
        "2": "el",
        "3": "ξινομυζήθρα"
      },
      "expansion": "Greek ξινομυζήθρα (xinomyzíthra)",
      "name": "bor"
    }
  ],
  "etymology_text": "Borrowed from Greek ξινομυζήθρα (xinomyzíthra).",
  "head_templates": [
    {
      "args": {
        "1": "-"
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      "expansion": "xynomyzithra (uncountable)",
      "name": "en-noun"
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
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          "kind": "other",
          "name": "English entries with incorrect language header",
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        },
        {
          "kind": "topical",
          "langcode": "en",
          "name": "Cheeses",
          "orig": "en:Cheeses",
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            "Dairy products",
            "Foods",
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          "source": "w"
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      "examples": [
        {
          "ref": "2005, Liz Smith, Dishing: Great Dish--and Dishes--from America's Most Beloved Gossip Columnist:",
          "text": "Sfakiani pita, a cheese pie of local fame, something between a crepe and a pancake. The cheese is xynomyzithra, panfried and served with a drizzling of thyme honey.",
          "type": "quote"
        },
        {
          "ref": "2009, Andrew Dalby, Cheese: A Global History, page 70:",
          "text": "It is one of a group of similar traditional products linked to the same geographical region: xynomyzithra in Crete, sérac (variously written) in Savoy, brocotte in parts of France, brossat in Catalonia, requesón in Spain (and requesón and ricota in Latin America); similar but not identical, because Corsican brociu can be eaten fresh but can also be ripened for several months, as brocciu passu, and thus develops a drier texture and stronger flavor.",
          "type": "quote"
        },
        {
          "ref": "2010, Korina Miller, Greek Islands, page 251:",
          "text": "In the southwestern Sfakia area, the thin Sfakiani pita, filled with myzithra and topped with honey, is a dessert; however, travel just a bit further west, to Paleohora, and you will find your myzithropitakia will probably be made of the sour xynomyzithra, according to local custom.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A Greek cheese made from strained ewe or goat whey and a little milk."
      ],
      "id": "en-xynomyzithra-en-noun-fcSkLS4X",
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          "Greek",
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          "cheese",
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        ],
        [
          "ewe",
          "ewe"
        ],
        [
          "goat",
          "goat"
        ],
        [
          "whey",
          "whey"
        ],
        [
          "milk",
          "milk"
        ]
      ],
      "tags": [
        "uncountable"
      ]
    }
  ],
  "word": "xynomyzithra"
}

{
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        "3": "ξινομυζήθρα"
      },
      "expansion": "Greek ξινομυζήθρα (xinomyzíthra)",
      "name": "bor"
    }
  ],
  "etymology_text": "Borrowed from Greek ξινομυζήθρα (xinomyzíthra).",
  "head_templates": [
    {
      "args": {
        "1": "-"
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      "expansion": "xynomyzithra (uncountable)",
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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        "en:Cheeses"
      ],
      "examples": [
        {
          "ref": "2005, Liz Smith, Dishing: Great Dish--and Dishes--from America's Most Beloved Gossip Columnist:",
          "text": "Sfakiani pita, a cheese pie of local fame, something between a crepe and a pancake. The cheese is xynomyzithra, panfried and served with a drizzling of thyme honey.",
          "type": "quote"
        },
        {
          "ref": "2009, Andrew Dalby, Cheese: A Global History, page 70:",
          "text": "It is one of a group of similar traditional products linked to the same geographical region: xynomyzithra in Crete, sérac (variously written) in Savoy, brocotte in parts of France, brossat in Catalonia, requesón in Spain (and requesón and ricota in Latin America); similar but not identical, because Corsican brociu can be eaten fresh but can also be ripened for several months, as brocciu passu, and thus develops a drier texture and stronger flavor.",
          "type": "quote"
        },
        {
          "ref": "2010, Korina Miller, Greek Islands, page 251:",
          "text": "In the southwestern Sfakia area, the thin Sfakiani pita, filled with myzithra and topped with honey, is a dessert; however, travel just a bit further west, to Paleohora, and you will find your myzithropitakia will probably be made of the sour xynomyzithra, according to local custom.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A Greek cheese made from strained ewe or goat whey and a little milk."
      ],
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        ],
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        ]
      ],
      "tags": [
        "uncountable"
      ]
    }
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  "word": "xynomyzithra"
}