Anthotyros vs Ricotta
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.
Ricotta
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Whey
- Rind
- No rind
- Country
- Italy
Ricotta means recooked. It is made by heating whey left from another cheese until the remaining proteins set into a fine, moist curd.