Anthotyros vs Xygalo Siteias
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.
Xygalo Siteias
Facts
- Milk
- Mixed milk
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Greece
- Place
- Sheep/Goat
- Status
- PDO
Xygalo Siteias is a soft white cheese from Crete, in Greece, and the name is protected. Makers use sheep's milk, goat's milk, or a mix of the two. The paste is spreadable, creamy or slightly grainy, and it has no rind. The taste is fresh, lightly salty, and sour. People eat it with bread, in salads, and in simple pies at the table.