Anthotyro
Description
Anthotyro is a traditional Greek whey cheese similar to Italian Ricotta. Produced from the whey of Feta PDO and Graviera with the addition of milk and cream, resulting in a full-bodied and naturally sweet profile.
| Country of Origin |
Greece |
|---|---|
| Region |
Aitoloakarnania |
| Texture |
Freshly made ,Soft |
| Milk |
Sheep’s milk |
| Pasteurization |
Yes |
Pastry and savory cooking, tiramisu, cheesecake. Ravioli fillings, pies, risotto, crostini, nuts and dried fruits.
Medium-bodied dry white wines such as Moschofilero; also sweet white wines such as Assyrtiko.
