Anthotyros
This article will address the topic of Anthotyros, which has generated great interest and controversy in recent times. Anthotyros is a topic that has captured the attention of experts, academics and the general public, due to its relevance and impact on different aspects of daily life. Through detailed analysis, the implications, challenges and possible solutions related to Anthotyros will be explored, with the aim of offering a complete and balanced perspective on this topic. In addition, different points of view and discussions that have arisen around Anthotyros will be presented, in order to provide the reader with a broad and enriching vision of this topic.
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| Anthotyros | |
|---|---|
 A block of anthotyros, lying on top of its protective paper covering | |
| Country of origin | Greece |
| Source of milk | Goats, Ewes |
| Pasteurized | Not traditionally, but commercially yes |
| Texture | Hard (Dry) / Soft (Fresh) |
| Fat content | 16.6%[1] 65.9%[2] |
| Protein content | 9.6%[1] |
| Dimensions | various |
| Weight | various, usually 1/2 or 1 kilo |
| Aging time | 10 Days |
Anthotyros (Greek: Ανθότυρος) (Anthotyro in modern Greek, "flowery cheese") is a traditional fresh cheese. There are dry Anthotyros and fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or goats, sometimes in combination.[3] The ratio of milk to whey usually is 9-to-1. It is commonly a truncated cone, but when shipped in containers may be crumbled, as it is removed. It may be unpasteurized, where law allows.
Milk is boiled at moderate temperature for ten minutes and then rennet and salt is added, while ruffling. The mix is left in large shallow tanks resulting in a part skim mixture. The following day, salt is added to the mix which is then poured into a basket with tulle and is left to drain. Salt is added every day for another three to four days. At this stage, the cheese is still fresh but less soft. If left to mature, thick salt is often added to cover the exterior.
The fresh variant is dry, white, soft or medium hardness, with a sweet, creamy taste, with no rind and no salt.[2] It might be eaten for breakfast with honey and fruit, or in savory dishes with oil, tomato and wild herbs. The dry variant is hard, dry, white and salty; it can have a powerful smell similar to sherry. It might be eaten on spaghetti or salads.
Anthotyros is produced in Greece, commonly in Thrace, Macedonia, the Ionian Islands and Crete.[4]
See also
References
- ^ a b Tsiotsias, A.; Savvaidis, I.; Vassila, A.; Kontominas, M.; Kotzekidou, P. (2002). "Control of Listeria monocytogenes by low-dose irradiation in combination with refrigeration in the soft whey cheese 'Anthotyros'". Food Microbiology. 19 (1–3). Elsevier: 117–126. doi:10.1006/fmic.2001.0469.
- ^ a b Papageorgiou, Demetrios M.; Bori, Mina; Mantis, Antonios (1996). "Growth of Listeria monocytogenes in the Whey Cheeses Myzithra, Anthotyros, and Manouri during Storage at 5, 12, and 22°C". Journal of Food Protection. 59 (11). International Association for Food Protection: 1193–1199. doi:10.4315/0362-028X-59.11.1193. PMID 31195443.
- ^ Arvanitoyannis, I. (2012). Modified Atmosphere and Active Packaging Technologies. Contemporary Food Engineering. Taylor & Francis. p. 88. ISBN 978-1-4398-0044-7.
- ^ Anthotyros Cheese.com. Retrieved 26 April 2019.
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