Anthotyros Ανθότυρος
A classic whey cheese made fresh for sweet pairings or aged hard for grating.
- Type
- cheese
- Designation
- PDO
- Made from
- whey cheese, fresh or dry
- Where
- Macedonia, Crete, Thessaly
- Season
- all-year
- Price
- €
Taste and texture
Fresh versions are gentle, sweet, and milky, while aged dry versions are distinctly nutty, salty, and sharp. The curd ranges from velvety soft to crumbly and hard.
soft
saltysharpcreamyfruitybittersweetintense
How to buy
Specify whether you want Anthotyros Chlros (fresh and soft) or Xyros (salted and matured dry) when buying.
Check the label for the PDO status, milk sources, and whether it is fresh or dried.
The rules in short
Made across traditional Greek dairy regions by heating residual whey from hard cheese production, often enriched with fresh milk.
Serving ideas
- Drizzled with thyme honey and walnuts
- Grated dry over steaming pasta dishes
- Baked into delicate filo pastries
Substitutes
ricotta, myzithra.
Cooked in
Check the register. Designations are listed from our own working list and have not yet been checked against the EU register. Check eAmbrosia before relying on a name.