Anthotyros (Greek: Ανθότυρος) (Anthotyro in modern Greek, “flowery cheese”), is a traditional fresh cheese.
Nutrition & Summary
Amount Per Serving Size of 100g
Calories 177 Calories from Fat 122.4
% Daily Value*
Total Fat 13.6g 21%
Saturated Fat g 0%
Trans Fat g
Cholesterol mg 0%
Sodium 0.6mg 0%
Potassium mg 0%
Total Carbohydrate 2.2g 1%
Dietary Fibre 0g 0%
Protein 11.6g 23%
Vitamin A 0% Folate 0%
Vitamin C 0% Vitamin D 0%
Calcium 32% Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Milk Source : Unpasteurized goat's and sheep's milk
Origin : Greece
Region : Macedonia, Thrace, Thessalia, Peloponissos, Ionian Islands, Aegean islands, Crete Island and Epirus
Type : Hard, Whey
Rind : Natural
Pasteurised : No
Fat Content : Minimum fat in dry matter 40%.
Texture : Crumbly
Colour : White
Flavour : Salty, Tangy
Aroma : Strong
Aging Time :
Vegetarian : No
There are Dry Anthotyros and Fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or goats, sometimes in combination. The ratio of milk to whey usually is 9-to-1. It is commonly a truncated cone, but when shipped in containers may be crumbled, as it is removed. It may be unpasteurised, where law allows.
Milk is boiled at moderate temperature for ten 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 a basket with tulle and is left to drain. Salt is added every day for another three to four days. At this stage, the cheese is still fresh but less soft. If left to mature, thick salt is often added to cover the exterior.
The fresh variant is dry, white, soft or medium hardness, with a sweet, creamy taste, with no rind and no salt. It might be eaten for breakfast with honey and fruit, or in savoury dishes with oil, tomato and wild herbs. The dry variant is hard, dry, white and salty; it can have a powerful smell similar to sherry. It might be eaten on spaghetti or salads.
Anthotyros is produced in Greece, commonly in Thrace, Macedonia, the Ionian Islands and Crete.
Anthotyro Cheese Substitutes
- Soft Myzithra
- Cream cheese with a little feta
Hard Version of Anthotyro
- Aged myzithra (xynomyzithra)
- Ricotta Salata
Other Cheeses from Greece:
- Hard Cheeses: Graviera, Kefalotyri, Myzithra, Xynotyro
- Semi-hard Cheeses: Kasseri
- Semi-soft Cheeses: Anthotyro Fresco, Manouri
- Soft Cheeses: Barrel Aged Feta, Feta
- Fresh Soft Cheeses: Myzithra, Sirene