Anthotyros
 | This article needs additional citations for verification. (April 2018) |
| Anthotyros | |
|---|---|
Ewes | |
| Pasteurized | Not traditionally, but commercially yes |
| Texture | Hard (Dry) / Soft (Fresh) |
| Fat content | 16.6%[1] 65.9%[2] |
| Protein content | 9.6%[1] |
| Dimensions | various |
| Weight | various, usually 1/2 or 1 kilo |
| Aging time | 10 Days |
Anthotyros (
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 unpasteurized, 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.[2] It might be eaten for breakfast with honey and fruit, or in savory 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.[4]
See also
- List of cheeses
- Cuisine of Greece
References
- ^ .
- ^ PMID 31195443.
- ISBN 978-1-4398-0044-7.
- ^ Anthotyros Cheese.com. Retrieved 26 April 2019.