Cheese of the day:


Txiki

Find over 1750 specialty cheeses from 74 countries in the world's greatest cheese resource

Anthotyro Fresco

Anthotyros, also known as Anthotiro is a traditional Greek whey cheese prepared from unpasteurised sheep’s and goat's milk or mixtures. Regions of Macedonia, Thrace, Thessalia, Peloponissos, Ionian Islands, Aegean islands, Crete Island and Epirus have been producing this cheese for centuries. The name Anthotyros, literally translated means “flower cheese”, comes from the wafting aromas of wild herbs.

Fresh Anthotyros or Anthotyro Fresco is dry, white, soft or medium hardness and has a sweet, creamy taste with no rind or salt. Due to its fresh and soft texture it can be eaten with honey and fruit at breakfast. A ladotyri of Anthotyros cubes packed in olive oil is also an excellent way to get flavour of the cheese. The cheese ripens between 3-4 days and is an ideal cheese for those following a low-fat diet. It is available in cone or ball shapes.

  • Made from unpasteurized goat's and sheep's milk
  • Country of origin: Greece
  • Region: Macedonia, Thrace, Thessalia, Peloponissos, Ionian Islands, Aegean islands, Crete Island and Epirus
  • Type: semi-soft, whey
  • Fat content: 20%
  • Calcium content: 318 mg/100g
  • Texture: creamy and smooth
  • Rind: rindless
  • Colour: white
  • Flavour: sweet
  • Synonyms: Anthotiro, Fresh Anthotyro

Other cheeses from Greece:

2015 © Worldnews, Inc. Privacy Policy Follow us on Facebook Follow us on Twitter