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Fresh Anthotyro
Mizithra or Anthotyro is a soft, brilliant white fresh sheep’s milk cheese made traditionally in the remote region of Sfakia, Crete. It has a mild taste and a creamy light texture like ricotta that melts in the mouth. Fresh mizithra is the traditional cheese used in Dakos salad. It can be prepared as a light meze, served with fresh tomatoes, basil, and bread, it can be used as a salad or pasta topping, or it can be grilled or baked. Manousos Tsitsiridis runs this family cheese business and he makes this delicious cheese daily from December through to August.
As low as
£10.00
Mizithra or Anthotyro is a soft fresh cheese traditionally made in Crete, Greece. It has a slightly sweet taste and a very bright white nuance. It has a creamy full texture and melts in the mouth.
• Ingredients: sheep’s milk 100%
• Origin: Sfakia, Crete (recipe from Chania, Crete)
• Net content: 450-550g
• Packaging: vacuum pack
Eat fresh mizithra for breakfast or dessert, with thyme honey and sesame.
Fresh mizithra is the traditional cheese used in Dakos salad.
It can be prepared as a light meze, fresh tomatoes, basil, and bread. It can be used as salad or pasta toppings, or can be grilled on bakes.
*please note there is very limited and inconsistent availability between September and January due to the limited availability of sheep's milk during these months*
The Producer: Manousos Tsitsiridis, from Sfakia, Crete
In 1994, having just graduated from the Dairy School of Ioannina, the 35 year-old Manousos Tsitsiridis took over the family cheese business in the village Askifou, Sfakia. With the same old family recipe, he makes daily from November through July a total of 60 tons of cheese a year, exclusively with local milk, supplied by 35 farmers of the region.
Whatever their origins, Greek cheeses are among the finest in the world, and many varieties have been accorded protection under the European Union's Protected Denomination of Origin (PDO) provisions.
Manousos Tsitsiridis, Sfakia, Crete
In 1994, having just graduated from the Dairy School of Ioannina, 35-year-old Manousos Tsitsiridis took over the family cheese business in Askifou, Sfakia. Using an old family recipe, he started to make cheese daily from November through to July, a total of 60 tons of cheese a year, exclusively with local milk, supplied by 35 farmers in the region. The west of Crete, and the area of Sfakia in particular, are remote and wild, with plenty of pasture for the sheep to graze on, from the low plains by the sea in winter, to the high montains in summer. The exceptionally diverse flora of the cretan landscape enrich the flavour of the milk and Manousos uses some of the herbs directly in his cheesmaking, with his smoked thyme graviera. He produces a full range of traditional Cretan cheeses, from galomzyithra, a set cream cheese used in both sweet and savoury pastries, a light whey anthotiro, which is like fresh ricotta, and different ages of PDO Crete Graviera.
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