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Cheese from Greece
Anthotyros is a Greek whey cheese, made by heating the whey left from Feta or hard cheeses, sometimes with milk added, until its proteins clot. It is a boundary entry. The fresh cheese is heat-set, not fermented, though lactic bacteria later grow in it during cold storage. A dried, salted form keeps longer. Made in 4 steps over 35 days – 40 days. The longest step, pack and keep cold, takes 35–40 days (Sameli N 2021) and runs at 4 °C (Sameli N 2021).
| Main step | 35–40 daysMeasured[sameli2021] | Pack and keep cold |
|---|---|---|
| Temperature | 4 °CMeasured[sameli2021] | Pack and keep cold |
| Acidity | pH 6.8Measured[sameli2021] | Pack and keep cold |
| Sheep and goat whey · From Feta or cooked hard cheeses such as Kefalotyri and Graviera[sameli2021] |
| Raw milk (sometimes) · Added to the whey before heating[samelis2022] |
| No starter culture · None is used after heating[samelis2022] |
| Starter: none (heat-set) |
Total time across the recorded steps: 35 days – 40 days
What changes: Sheep and goat whey from the day's cheesemaking goes into a vat
Whey left from Feta, Kefalotyri or Graviera; some dairies add raw milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Like Myzithra it is a whey cheese set by heat, not by rennet or bacteria; no starter is added after heating. Dry anthotyros is salted and dried, much as Myzithra is.
Fresh whey cheese is highly perishable because of its high pH and moisture. Keep it at 4 °C or colder; studies found Listeria monocytogenes can grow in it if it is contaminated after heating.
Hazards the sources name: Listeria monocytogenes, which can grow in the fresh cheese at its high pH.
Every number is labelled with how it is known. How this atlas is made
Greek whey cheeses are made at both farm and industrial scale from the whey of Feta and hard cheeses.
