Dairy
Anthotyros
Anthotyros is a soft Greek whey cheese whose name evokes “flower cheese”—light, snowy, and delicately fragrant when made from sheep whey (often with a splash of milk). Fresh anthotyros is moist and mildly sweet with a clean floral-lactic perfume; a dried, salted form ages into a firm, grateable cheese for pasta and pies without the aggressive salt of kefalotyri. Eat fresh with honey, fruit, or olive oil and herbs; fold into savoury pastries; grate the dry style over warm pasta. It is milder and more aromatic than many ricottas, with sheep whey giving a longer, creamier finish. Keep fresh tubs refrigerated and sealed; dried pieces wrap well for longer storage in a cool place.
Also known as: Dry Anthotyros
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History
Aegean and Cretan makers shaped soft whey cheeses from sheep dairying into everyday fresh and dried forms.
Regional dairies marketed anthotyros as a distinct soft sheep-whey cheese beside myzithra and ricotta-style products.
Boutique and island producers emphasised pure sheep whey and floral pasture character for specialty sales.