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.
Anthotyros
A block of anthotyros, lying on top of its protective paper covering
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.
^ abTsiotsias, 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.
^ abPapageorgiou, 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. ISBN978-1-4398-0044-7.
anthotyros, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, april, 2018, le. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Anthotyros news newspapers books scholar JSTOR April 2018 Learn how and when to remove this message Anthotyros Greek An8otyros 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 AnthotyrosA block of anthotyros lying on top of its protective paper coveringCountry of originGreeceSource of milkGoats EwesPasteurizedNot traditionally but commercially yesTextureHard Dry Soft Fresh Fat content16 6 1 65 9 2 Protein content9 6 1 DimensionsvariousWeightvarious usually 1 2 or 1 kiloAging time10 Days 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 editList of cheeses Cuisine of GreeceReferences edit 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 amp Francis p 88 ISBN 978 1 4398 0044 7 Anthotyros Cheese com Retrieved 26 April 2019 Retrieved from https en wikipedia org w index php title Anthotyros amp oldid 1136352589, wikipedia, wiki, book, books, library,
