Anthotyros vs Manouri
Anthotyros
Facts
- Milk
- Mixed milk
- Texture
- Fresh
- Type
- Whey
- Rind
- No rind
- Country
- Greece
Anthotyros is a traditional Greek whey cheese made from sheep and goat milk. Cooks often gloss the Greek name as flowery cheese, which fits the light aroma of a fresh piece. The soft version is white, mild, and moist, with a fine crumb you can spoon or spread. A dry version is matured until it is harder, saltier, and ready for a grater. Both share one name, so the label should say whether the cheese is fresh or dry.
Manouri
Facts
- Milk
- Mixed milk
- Texture
- Semi-soft
- Type
- Whey
- Rind
- No rind
- Country
- Greece
- Place
- Thessaly
- Status
- PDO
Manouri is a soft white whey cheese from Thessaly, in Greece, and the name is protected. It is made from the whey of sheep's milk, goat's milk, or a mixture, often with extra milk or cream from those same animals stirred back in. The result is richer and milder than a lean drained whey cheese. There is no rind. The paste is creamy, sliceable, and only lightly salted.