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'''Anthotiros''' is traditional Greek whey cheese with Controlled Denomination of Origin (DOC). It has been manufactured in [[Greece]] for many centuries from whey of ewe's and goat's milk or mixtures, with the addition of small quantities of milk and/or cream, in the regions of [[Macedonia]], [[Thrace]], [[Thessaly]], [[Sterea Hellas]], [[Peloponnese]], [[Ionian Islands]], [[Aegean Islands]], [[Crete|Crete island]] and [[Epirus]].
There are two types of '''anthotiros''': '''''fresh''''' and '''''dried'''''. '''Fresh anthotiros''' has soft texture, mild taste, very pleasant organoleptic properties, and is consumed as table cheese or used in the preparation of cheese-pastries. '''Dried anthotiros''' has hard texture, salty taste, a very rich flavour and is consumed as grated or table cheese. '''Fresh anthotiros''' contains up to 70% moisture and fat in dry matter of at least 65% while Dried Anthotiros '''''dried anthotiros''''' contains 40% and 65%, respectively.
[[Category:Greek Cheese]]
