Greek name and pronounciation:
ανθότυρο, pronounced ahn-THOH-tee-roh
Alternate spelling: anthotiro
At the market:
Like myzithra, anthotyro comes in a soft, fresh version (see photo #1) that has a light lemon flavor, and in dryer (aged) form (photo #2) which is semi-hard and saltier.
Nutritional Information per 100 grams (3.5 ounces)
- Calories: 318
- Protein: 10 grams
- Carbohydrates: 2 grams
- Fat: 30 grams
Using Anthotyro:
Soft anthotyro is often called the Greek cream cheese because of its taste. It is more granular in texture. It is traditionally used as a table or dessert cheese and as an ingredient in stuffed pies (pitas). It goes well with fruits such as figs, pears, and apples.
Aged anthotyro is used as a grated cheese in egg, potato, and pasta dishes.
At the Oia 1800 Restaurant on the island on Santorini, the menu features a Caesar salad "à la Grecque" consisting of sun-dried mackerel, anthotyro, chick peas, and sun-dried tomatoes.
Costas Spiliadis, owner and chef of Estiatorio Milos, a restaurant in New York City, offers a dessert using small balls of anthotyro, mint, and honey.
Thalassinos, a fish taverna in Athens, serves a delicious kataïfi with anthotyro, a pastry soaked in syrup and served hot.
Substitutes for Anthotyro:
Consider manouri, soft myzithra, cream cheese with a little feta, or ricotta for soft anthotyro, and aged myzithra (xynomyzithra) or ricotta salata for the hard version.