Anthotyros cheese
From Wikipedia, the free encyclopedia
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| Country of origin | Greece | |||
| Region, town | N/A | |||
| Source of milk | Goat or sheep | |||
| Pasteurised | Not traditionally, but commercially yes | |||
| Texture | Hard | |||
| Aging time | 10 Days | |||
| Certification | N/A | |||
Anthotyros (Greek: Ανθότυρος) is a traditional, unpasteurized, cheese made from sheep's and/or goat's whey with the addition of milk. It has various sizes and its shape is usually truncated cone or ball. The cheese is dry and white and has no rind. It is eaten for breakfast with honey and fruit, in savoury dishes with oil, tomato and wild herbs, ideal for spaghetti dishes. This cheese has been made for centuries. Its 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.
Anthotyros is salted and matured Mizithra
