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Anthotyros (Greek: Ανθότυρος) (Anthotyro in modern Greek, "flowery cheese") is a traditional fresh cheese.There are dry Anthotyros and fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra.
Mizithra or myzithra (Greek: μυζήθρα) is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. [1] It is sold both as a fresh cheese, similar to Italian ricotta, and as a salt-dried grating cheese, similar to Italian ricotta salata.
Manouri (Μανούρι), a semi-soft fresh whey cheese; Xynomizithra; Anevato (Ανεβατό), a spreadable, creamy cheese [4] Galotyri (Γαλοτύρι), a soft, creamy cheese produced in Epirus and Thessaly [3] Katiki Domokou (Κατίκι Δομοκού), a spreadable, moist, slightly spicy white cheese; from Domokos, Thessaly
Manouri (Greek: μανούρι) is a Greek semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk [1] as a by-product following the production of feta. [2] It is produced primarily in Thessalia and Macedonia in central and northern Greece. [3] Manouri is creamier than feta, because of the addition of cream to the whey.
Manouri (μανούρι) is a Greek semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk [127] as a by-product following the production of feta. [128] It is produced primarily in Thessalia and Macedonia in central and northern Greece. [129] Manouri is creamier than feta, because of the addition of cream to the whey.
Manouri (μανούρι) Manouri is a Greek semi-soft, fresh white whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece. Mastelo (μαστέλο) Cow's milk cheese from Chios. Metsovone (μετσοβόνε)
Xynotyri is an unpasteurized whey cheese from Greece made from sheep's milk or goat's milk, with a hard and flaky consistency, a pungent aroma and a yogurt-like sweet and sour taste.
It is also used along with feta cheese in the vast majority of recipes for spanakopita, where many recipes say to substitute with Romano or Parmesan if kefalotyri cannot be obtained. [ citation needed ] This is a popular and well-known cheese, establishing its roots in Greece during the Byzantine era. [ 3 ]