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» Anthoriro «
Traditional, unpasteurized, whey cheese made from sheep's and cow's milk. It has various sizes and shapes, particularly balls and truncated cones. The cheese is dry and white and has no rind. It is eaten for breakfast with honey and fruit, in savory dishes with oil and wild herbs. This cheese has been made for centuries. It's name ("flower cheese") comes from the aroma and flavor, carrying the hint of wild herbs. Smooth, hard and moist, the cheese has a fine, crumbly texture. The pure white interior is delicate, and the famed, floral flavor has a smoky tang. The cheese ripens between two and five days and has a fat content of 20 to 30 per cent.
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