Anthotyro Cheese vs Exmoor Blue Cheese
Anthotyro Cheese is a hard, whey goat or sheep-milk cheese from Greece, while Exmoor Blue Cheese is soft and made from cow milk.
What Is Anthotyro Cheese?
Anthotyro is a traditional Greek cheese made primarily from goat's or sheep's milk. It is produced across various regions in Greece, including Macedonia, Thrace, Thessalia, and Crete. This cheese has a hard, whey texture and is known for its salty and tangy flavor profile. The aroma is strong, which complements its white color and natural rind. With a 30% fat content, Anthotyro is often used in cooking or enjoyed on its own. It's also referred to as Anthotyro Fresco or Antotiro. This cheese is a staple in Greek cuisine, offering a taste of the diverse regions from which it originates.
What Is Exmoor Blue Cheese?
Exmoor Blue Cheese is a full-fat soft blue-veined cheese made from unpasteurized Jersey cow’s milk in Devon and Somerset, England. It has a rich yellow color and a buttery texture, with an average fat content of 34%. The cheese has been handmade on Willet Farm since 1986, using traditional methods. It undergoes a maturation period of 3 to 6 weeks, during which it is regularly turned and treated with Penicillium roqueforti and Penicillium candidum to develop its distinctive blue veining. The lush pasture of the region, influenced by the warm, wet climate and red sandstone soil, contributes to the rich flavor of the milk used in production.
What's the Difference Between Anthotyro Cheese and Exmoor Blue Cheese?
- Milk type: Anthotyro Cheese (goat's or sheep's milk), Exmoor Blue Cheese (Cow)
- Texture: Anthotyro Cheese (hard, whey), Exmoor Blue Cheese (Soft)
- Rind: Anthotyro Cheese (natural), Exmoor Blue Cheese (Treated with Penicillium candidum)
Side-by-Side Comparison
| Anthotyro Cheese | Exmoor Blue Cheese | |
|---|---|---|
| Country of Origin | Greece | — |
| Specific Origin | Macedonia, Thrace, Thessalia, Peloponissos, Ionian Islands, Aegean Islands, Crete Island And Epirus | Devon And Somerset, England |
| Milk Type | Goat's or sheep's milk | Cow |
| Milk Treatment | — | Unpasteurized |
| Texture | Hard, whey | Soft |
| Rind | Natural | Treated with Penicillium candidum |
| Aging | — | 3 to 6 weeks |
| Taste | Salty, tangy | — |
Taste Comparison: Does Anthotyro Cheese Taste Like Exmoor Blue Cheese?
Their flavor profiles are distinct.
Can You Substitute Anthotyro Cheese for Exmoor Blue Cheese?
Anthotyro Cheese can stand in for Exmoor Blue Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, whey bite and body where the recipe calls for soft.
Which Is Better, Anthotyro Cheese or Exmoor Blue Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, whey cheese, go with Anthotyro Cheese. For a soft profile, Exmoor Blue Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Anthotyro Cheese the same as Exmoor Blue Cheese?
No, they're distinct cheeses. Anthotyro Cheese is made from goat or sheep milk; Exmoor Blue Cheese uses cow.
Is Anthotyro Cheese similar to Exmoor Blue Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anthotyro Cheese for Exmoor Blue Cheese?
You can, but expect a shift in richness and milk character.
Does Anthotyro Cheese taste like Exmoor Blue Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Anthotyro Cheese made of?
Anthotyro Cheese is made from goat or sheep milk. It originates in Greece.
What is Exmoor Blue Cheese made of?
Exmoor Blue Cheese is made from cow milk (unpasteurized), using vegetarian rennet. It's typically aged 3 to 6 weeks.
Which should I choose, Anthotyro Cheese or Exmoor Blue Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anthotyro Cheese is hard, whey, while Exmoor Blue Cheese is soft.