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 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 contains 40% and 65%, respectively.