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An Anthotiro is a whey cheese that is produced after the production of the main hard cheese, the Arseniko. The Babounis dry anthotiro is a blend of sheep and goat's whey and milk, which is then gently dried and aged in their farmhouse creamery. Its production is similar to a good ricotta salata. It is a brilliant white, quite chalky cheese with a wonderfully deep milky flavour. It can be eaten as is, flaked into salads or grated onto pasta.
• Ingredients: pasteurised sheep's & goat’s whey and milk
• Ageing: Minimum 2 months
• Origin: Naxos Island
• Packaging: wax paper (cut and packed by M&G)
The Producer: Babounis Family, Island of Naxos
The Babounis family have been keeping their own herd of sheep and goats and making cheese for generations, but have only recently started selling it. A real farmhouse cheese - where the same producer raises the animals, milks them and produces the cheese on the farm - is rare in Greece, but it is the way to produce the best quality cheese. The Babounis family focus their attention on grazing their herd across the highlands and lowlands of Naxos, depending on the season, to produce the finest possible milk. The cheesemaking then follows the family recipe that has been handed down the generations and takes place on the farm, near the beach at Agiasos.