Greek Food, Cooking and Recipe Community

About Anthotyro Greek Cheese?

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auroracoor1

auroracoor1

Active member
Hi everyone! I’m pretty familiar with most of the popular Greek cheeses—feta, graviera, kefalotyri, and myzithra—but I recently came across a cheese called anthotyro and realized I’ve never tried it! I’d actually never even heard of it before. From what little I’ve read, it sounds like a soft, fresh cheese made from whey—kind of similar to ricotta?

I’m wondering if anyone here has tasted it and can tell me more. What’s the texture like? Is it creamy, crumbly, salty, mild? Do you eat it plain, spread it on bread, or use it in cooking or baking?

I love trying new Greek cheeses and would be happy to track it down if it’s worth it. Would especially love to know how it compares to myzithra or if there are any specific dishes where it really shines.

Thanks in advance for any insights or serving tips!
 
Absolutely give anthotyro a try—it's a hidden gem in the Greek cheese world! You're right, it’s a whey cheese and does resemble ricotta in texture, especially when it’s fresh (soft anthotyro). It’s mild, slightly sweet, and much less salty than feta or kefalotyri. When aged, it becomes drier and crumbly, almost like a light version of dry myzithra.

Fresh anthotyro is perfect spread on warm bread with a drizzle of honey—simple but heavenly. It also works beautifully in savory pies like hortopita or as a filling in bougatsa with a dusting of cinnamon and sugar. You can even mix it into omelets or pasta for a creamy touch.

Compared to myzithra, it’s lighter and more delicate. If you enjoy exploring Greek cheeses, this one is definitely worth hunting down. Just make sure to get it fresh from a Greek grocer or market if you can!
 
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