Anthotiros - Mizythra Dry Hard Cheese from Crete with Goatsheep Milk buy Exceptional Taste PDO Traditional Greek Product Unique Taste

Anthotiros - Mizythra Dry Hard Cheese from Crete with Goatsheep Milk Exceptional Taste PDO Traditional Greek Product Unique Taste

By-product made from whey with the addition of sheep and goat milk by 30%.
Immediately after cheese production, it enters the desiccator where, under conditions of constant humidity and temperature, it matures for 2 months until it is packaged.
Hard cheese that does not melt, it takes off the taste grated pasta, but consumed as plain or as accompanying meats, thanks to its mild salty flavor.

This is an excellent Cretan cheese. We could call it a dry Mizithra because it is the dry version of the sweet Myzithra.
The main cause of its production was the creation of a slightly salty cheese that could be sanded. It belongs to the category of whey cheeses.

Dry anotype is prepared in approximately the same way of making the fresh anthocyte. The main difference is in the aspiration, as with the addition of salt and the help of time, the anthotyrosis hardens and loses moisture. It is produced from a mixture of fresh sheep's and goat's milk.It is a table cheese that is often used in cooking, usually as a macaroni.It has a maximum humidity of 65% and a minimum fat content of 60% on a dry basis.

The dry anthotyros (the most famous is the Cretan) differs from fresh cheese with the same name on the face as well as the intensity of the taste. Slightly salted, matured for 1-2 months, it acquires a "skin" and, after its maturation, is often kept in olive oil, making it more aromatic and peppery.It is eaten plain, as an appetizer or accompaniment to tsikoudia, but it is also suitable for buy rubbing, to add flavor to pasta and pies.

Anthotyros is made from sheep, goat and cow's milk as well as whey butter, such as sweet myzithra, but with the specialty that immediately after processing it is placed to dry and dried in specially formulated ripeners for a few weeks. It is considered to be high-quality cheese.

It has become particularly popular with the Cretan weddings, the traditional food of which is the juicy macaroni boiled in a broth of local meat and surrounded by a large amount of anthotyros.

Texture and color: It is white, semi-hard cheese without holes, with a rough surface and crust coating.

Taste: It is characterized by a strong, brassy, ​​buttery flavor.

"Success component": The constantly superior quality and taste of the basic raw milk is based on the fact that it comes from animals that graze freely in mountainous and semi-mountainous areas of Crete and feed on the nutrient-rich flora of the island.

The production process of all products is certified with the ISO2000:
2005 quality assurance standard as well as the IFS international standard.


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