Anthotyro

Anthotyro is a soft, fresh whey cheese traditional to Greece. It is typically produced from the whey remaining after making other cheeses, using milk from sheep and/or goats, and sometimes cow milk. The cheese is pale, white, and very moist, with a mild, milky flavor and a light tang. It is usually sold fresh and can be eaten plain or used as a spread.

Production and characteristics

Anthotyro is made by further coagulation of whey proteins, often with lactic acid cultures, followed by draining and light pressing. The result is a soft cheese that ranges from spreadable to barely firmer, depending on how it is processed and aged. Some versions are salted, while others are sold unsalted. Regional varieties may differ in texture and salt content, but all are intended to be fresh and consumed within a short period after production.

Regional varieties

In Greece, anthotyro encompasses several local fresh whey cheeses, with minor variations in milk source and production technique. The term can sometimes appear alongside related fresh cheeses such as mizithra; however, anthotyro is generally distinguished by its fresh, soft character and higher moisture content. In some locales, a lightly aged form may be produced to achieve a firmer texture and deeper flavor.

Uses and culinary context

Anthotyro is commonly enjoyed on bread or in salads, and it can be used in Greek pastries and savory dishes as a mild, creamy cheese. It can be crumbled over dishes or melted into fillings, and it pairs well with olive oil, tomatoes, herbs, and honey in simple preparations.

See also

Mizithra, feta, yogurt, cheese, Greek dairy products.