Anthotyros

Anthotyros (Greek: Ανθότυρος) (or Anthotyro in modern Greek), is a traditional, unpasteurized fresh cheese. There are two types of Anthotyros , the Dry Anthotyros and the Fresh Anthotyros. The Dry Anthotyros is a matured variant of Mizithra. Anthotyros's name means "flower cheese" in Greek. It is made with milk and whey from sheep and/or goats. The ratio of milk to whey usually is 9 to 1. It is made in various sizes and shapes, most commonly a truncated cone.

Production of Dry Anthotyros

Anthotyros is made from raw whey and/or goat milk. The milk is boiled for at moderate temperature for 10 minutes and then rennet and salt is added, while ruffling. The mix is left in large shallow tanks resulting in a part skim mixture. The following day, salt is added to the mix which is then poured into α basket with tulle inside and is left to drain. Salt is added every day for another 3-4 days. At this stage, the cheese is still fresh but not as soft as many may imply. If left to mature, thick salt is often added to cover the exterior. Anthotyros is produced in most parts of Greece, more commonly in Thrace, Macedonia, the Ionian Islands and Crete.

Serving

The Fresh Variant is soft/medium in hardness, dry and white , with a sweet, creamy taste and has no rind and no salt. It is eaten for breakfast with honey and fruit, in savoury dishes with oil, tomato and wild herbs. The dry variant is hard, dry , white and salty. It is ideal for spaghetti dishes.

See also

• List of cheeses
• Cuisine of Greece

References