Anthogalo is a type of fleur de lait and it is traditionally made in Crete, Greece.
• Ingredients: sheep’s milk 100%
• Origin: Sfakia, Crete (recipe from Chania, Crete)
• Net content: 500g
• Packaging: Vacuum pack
It can be used in cooking to enhance the flavour or baking.
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.