Anthotyro Cheese vs Gamonedo Cheese

Q: Is Anthotyro Cheese the same as Gamonedo Cheese?

No. Anthotyro Cheese and Gamonedo Cheese are distinct cheeses from Greece and Spain respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Anthotyro Cheese for Gamonedo Cheese?

In most recipes you can swap Anthotyro Cheese for Gamonedo Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Anthotyro Cheese or Gamonedo Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Anthotyro Cheese is a hard, whey goat or sheep-milk cheese from Greece, while Gamonedo Cheese is harder and drier (del puertu), richer and creamier (del valle) and made from cow, goat, and sheep milk, originating in Spain.

What Is Anthotyro Cheese?

Anthotyros is a Greek cheese made from sheep or goat milk mixed with whey, about nine parts milk to one. It comes fresh, soft and sweet with no salt, or dried into a hard salty cheese similar to Mizithra.

What Is Gamonedo Cheese?

Gamonéu is a fatty, lightly smoked Spanish cheese made in parts of Asturias from a blend of cow, goat and sheep milk. It holds a Protected Designation of Origin and comes in two forms: del Puertu from the high passes and del Valle from the lower valleys.

What's the Difference Between Anthotyro Cheese and Gamonedo Cheese?

Origin: Anthotyro Cheese (Greece), Gamonedo Cheese (Spain)
Milk type: Anthotyro Cheese (goat's or sheep's milk), Gamonedo Cheese (Raw cow’s, sheep’s, and goat’s milk, or any combination. Breeds: Friesian, Asturiana de los Valles, etc.)
Milk treatment: Anthotyro Cheese (unpasteurized where law allows), Gamonedo Cheese (Raw)
Texture: Anthotyro Cheese (hard, whey), Gamonedo Cheese (harder and drier (del Puertu), richer and creamier (del Valle))
Rind: Anthotyro Cheese (natural), Gamonedo Cheese (inedible, thin, natural)
Taste: Anthotyro Cheese (salty, tangy), Gamonedo Cheese (Buttery, slightly nutty)

Side-by-Side Comparison

	Anthotyro Cheese	Gamonedo Cheese
Country of Origin	Greece	Spain
Specific Origin	Macedonia, Thrace, Thessalia, Peloponissos, Ionian Islands, Aegean Islands, Crete Island And Epirus	Asturian Region
Milk Type	Goat's or sheep's milk	Raw cow’s, sheep’s, and goat’s milk, or any combination. Breeds: Friesian, Asturiana de los Valles, etc.
Milk Treatment	Unpasteurized where law allows	Raw
Texture	Hard, whey	Harder and drier (del Puertu), richer and creamier (del Valle)
Rind	Natural	Inedible, thin, natural
Aging	—	Minimum of sixty days up to five months
Taste	Salty, tangy	Buttery, slightly nutty

Taste Comparison: Does Anthotyro Cheese Taste Like Gamonedo Cheese?

Anthotyro Cheese reads as salty, tangy, while Gamonedo Cheese brings buttery, slightly nutty character. More specifically, Anthotyro Cheese shows sweet, creamy and unsalted when fresh, while Gamonedo Cheese leans toward hint of hazelnut, smokiness, and pungency.

Can You Substitute Anthotyro Cheese for Gamonedo Cheese?

Anthotyro Cheese can stand in for Gamonedo 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 harder and drier (del puertu), richer and creamier (del valle). Flavor-wise, Anthotyro Cheese reads as salty, tangy while Gamonedo Cheese brings buttery, slightly nutty notes.

Which Is Better, Anthotyro Cheese or Gamonedo 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 harder and drier (del puertu), richer and creamier (del valle) profile, Gamonedo Cheese is the better fit. Flavor-wise, Anthotyro Cheese suits recipes that want salty, tangy notes, while Gamonedo Cheese fits dishes calling for buttery, slightly nutty.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Anthotyro Cheese the same as Gamonedo Cheese?

No, they're distinct cheeses. Anthotyro Cheese originates in Greece, while Gamonedo Cheese comes from Spain. Anthotyro Cheese is made from goat or sheep milk; Gamonedo Cheese uses cow, goat, and sheep.

Is Anthotyro Cheese similar to Gamonedo Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Anthotyro Cheese for Gamonedo Cheese?

You can, but expect a shift in richness and milk character.

Does Anthotyro Cheese taste like Gamonedo Cheese?

Anthotyro Cheese reads as salty, tangy, while Gamonedo Cheese is buttery, slightly nutty.

What is Anthotyro Cheese made of?

Anthotyro Cheese is made from goat or sheep milk (unpasteurized where law allows). It originates in Greece.

What is Gamonedo Cheese made of?

Gamonedo Cheese is made from cow, goat, and sheep milk (raw). It's typically aged minimum of sixty days up to five months. It originates in Spain.

Which should I choose, Anthotyro Cheese or Gamonedo Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anthotyro Cheese is hard, whey, while Gamonedo Cheese is harder and drier (del puertu), richer and creamier (del valle).