Dry Anthotyros

It is a whey product, created after graviera and kefalotyri cheeses have been produced from fresh pasteurized sheep and goat milk. It is lightly salted (1-1.5% salt) and requires about a month to mature.

A traditional product with a distinctive flavor and low fat. It can be eaten raw, in salads, is an ideal cheese for pasta dishes, and makes a unique dessert when served with honey. An excellent accompanying meze for tsikoudia.

A traditional dish of the region is pasta with Anthotyros.