Anthotyros vs Myzithra
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.
Myzithra
Facts
- Milk
- Mixed milk
- Texture
- Fresh
- Type
- Whey
- Rind
- No rind
- Country
- Greece
- Place
- Crete
Myzithra is a whey cheese from Crete, in Greece, made from the whey of sheep's milk, goat's milk, or a mix of the two. Fresh myzithra is soft, moist, and mild, more like a crumbly ricotta than like a brined slice. A dried version of the same cheese becomes salty and hard enough to grate over food. Both forms carry the name. The fresh cheese suits the table and savory pies, and the dry cheese suits the grater.