Anthotyro

Creamy and delicately sweet

Anthotyro literally means “flower cheese” and it is a traditional Greek whey cheese, whose light taste encloses all the aromas of the wild herbs naturally growing on the Greek countryside.

anthotyro2It is prepared from unpasteurized sheep’s and goat’s milk or mixtures, with the addition of small quantities of milk or cream, in the regions of Macedonia, Thrace, Thessalia, Sterea Hellas, Peloponnesus, Ionian islands, Aegean islands, Crete and Epirus.

There are two types of Anthotyro, dried and fresh. Dried Anthotyro has a hard texture, salty taste, a very rich flavor and it is consumed as grated or table cheese.

Fresh Anthotyro on the other hand, has a soft, creamy texture, mild taste and very pleasant organoleptic properties. It is a dietary, low fat product with minimum salinity, and it is consumed as a table cheese or used in the preparation of cheese-pastries. Fresh Anthotyro in particular, is traditionally used as a filling in Greek pies, and can be combined with fruits such as figs, pears and apples resulting in a delicious combination.

Cheese is part of the daily life of Greeks. Greek cheeses play an important role in Greek and Mediterranean nutrition. The great variety of cheese production can be proven by the fact that in such a small country there are 21 types of cheese characterized as “Protected Designation of Origin”.

Enjoy a slice of fresh Anthotyro or “Anthotyro Fresco” as we call it, like a Greek, with honey and fresh fruits as breakfast or use it instead of feta cheese for your Greek salad if you want to follow a low-fat, yet delicious diet.

MLGFB Tip:

How to make Honey Pies with Anthotyro (8 portions)

Melopitakia-me-anthotyroIngredients: 750g fresh anthotyro, ½ teacup of golden brown sugar,  ½ teacup of thyme honey, 2 large eggs, 1 leveled teaspoon cinnamon powder, grated zest 1 lemon

Preparation:

  • Place the anthotyro cheese in a bowl and press it with a fork until it melts. Then, add the sugar, honey, lemon zest, cinnamon powder and eggs. Combine everything very well until you have a thick batter.
  • Brush with olive oil and dust-flour 8 muffin tins.
  • Divide the mixture between the tins. Bake at 170ºC for 30 minutes until golden brown.
  • When ready, remove from the oven and sprinkle, if you wish, with cinnamon powder and sugar or pour over some honey. Serve the honey pies immediately while hot, without removing them from the tins

This is a recipe of famous Greek chef Argyro Barbarigou

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