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Anthotyro

Anthotyros, also known as Anthotiro is a traditional Greek whey cheese prepared from unpasturized 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.

Dry Anthotyros or Anthotyro Xero is salted and matured Mizithra available in a truncated cone or ball. If Anthotyros is left to age, thick salt is usually added to cover the exterior. Dry Anthotyros has a hard texture, salty taste, white paste and savoury flavour. It has a very powerful smell reminiscent of a sherry. When aged, it is an excellent grating cheese and can be used to augment the taste of pastas, spaghetti or salads.

There's a fresh version of Anthotyros called Anthotyro Fresco

  • 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: hard, whey
  • Fat content: 30%
  • Calcium content: 318 mg/100g
  • Texture: crumbly
  • Rind: natural
  • Colour: white
  • Flavour: salty, tangy
  • Aroma: strong
  • Vegetarian: no
  • Producers: CHRISTAKIS Greek Cheeses
  • Synonyms: Mizithra
  • Alternative spellings: Anthotiro, Antotiro

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