Description
Anthotyro is a traditional Greek cheese made from the whey of sheep or goat milk, primarily found in various regions of Greece including Macedonia, Thrace, Thessalia, Peloponissos, the Ionian Islands, Aegean Islands, Crete Island, and Epirus. Known for its crumbly texture, it is often used in a variety of dishes or enjoyed on its own.
Flavor Profile
Primary Flavors
Secondary Notes
The cheese delivers a strong flavor profile, combining a noticeable saltiness with a sharp tang that can vary in intensity depending on the aging process.
Perfect Pairings
Wine Pairings
- Assyrtiko
- Retsina
- Xinomavro
Food Pairings
- olives
- grilled vegetables
- fresh bread
- honey
- figs
Anthotyro pairs beautifully with crisp white wines, particularly those that have a mineral quality. It also complements Mediterranean dishes, fresh salads, and can be enjoyed with a drizzle of honey for a sweet contrast.
Serving & Storage
Serving Suggestions
- Serve crumbled over salads
- Use as a filling for pastries
- Pair with honey and nuts for a dessert platter
Storage Guidelines
Store Anthotyro in a cool, dry place, preferably wrapped in parchment paper to allow it to breathe. Refrigeration is recommended for longer shelf life, but it should be brought to room temperature before serving for optimal flavor.
Additional Information
Cultural Significance
Anthotyro has deep roots in Greek culinary tradition and is often associated with rural farming practices. It represents the artisanal methods of cheese making that have been passed down through generations in Greece.
Nutritional Highlights
- Rich in protein
- Low in carbohydrates
- Contains essential vitamins and minerals such as calcium and phosphorus
Seasonal Availability
Anthotyro is available year-round, but the best quality is often found in the spring and summer months when fresh milk is more abundant.