Anthotyro Cheese vs Graviera Naxou Cheese
Anthotyro Cheese is a hard, whey goat or sheep-milk cheese from Greece, while Graviera Naxou Cheese is elastic and made from cow, goat, or sheep milk, originating in Greece.
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 Graviera Naxou Cheese?
Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.
What's the Difference Between Anthotyro Cheese and Graviera Naxou Cheese?
- Milk type: Anthotyro Cheese (goat's or sheep's milk), Graviera Naxou Cheese (Predominantly cow's milk, sheep’s or goat’s milk (up to 20%))
- Milk treatment: Anthotyro Cheese (unpasteurized where law allows), Graviera Naxou Cheese (pasteurized)
- Texture: Anthotyro Cheese (hard, whey), Graviera Naxou Cheese (Elastic)
- Rind: Anthotyro Cheese (natural), Graviera Naxou Cheese (Smear rind)
Side-by-Side Comparison
| Anthotyro Cheese | Graviera Naxou Cheese | |
|---|---|---|
| Country of Origin | Greece | Greece |
| Specific Origin | Macedonia, Thrace, Thessalia, Peloponissos, Ionian Islands, Aegean Islands, Crete Island And Epirus | Naxos |
| Milk Type | Goat's or sheep's milk | Predominantly cow's milk, sheep’s or goat’s milk (up to 20%) |
| Milk Treatment | Unpasteurized where law allows | Pasteurized |
| Texture | Hard, whey | Elastic |
| Rind | Natural | Smear rind |
| Aging | — | 3 months |
| Taste | Salty, tangy | — |
Taste Comparison: Does Anthotyro Cheese Taste Like Graviera Naxou Cheese?
Their flavor profiles are distinct. On the nose, Anthotyro Cheese offers strong, contrasted with Graviera Naxou Cheese's delicate, slightly sharp. More specifically, Anthotyro Cheese shows sweet, creamy and unsalted when fresh, while Graviera Naxou Cheese leans toward produced traditionally, small-scale, without starter, renneted at 91–97°f, aged at least 3 months.
Can You Substitute Anthotyro Cheese for Graviera Naxou Cheese?
Anthotyro Cheese can stand in for Graviera Naxou 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 elastic.
Which Is Better, Anthotyro Cheese or Graviera Naxou 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 elastic profile, Graviera Naxou Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Anthotyro Cheese the same as Graviera Naxou Cheese?
No, they're distinct cheeses. Anthotyro Cheese is made from goat or sheep milk; Graviera Naxou Cheese uses cow, goat, or sheep.
Is Anthotyro Cheese similar to Graviera Naxou Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anthotyro Cheese for Graviera Naxou Cheese?
You can, but expect a shift in richness and milk character.
Does Anthotyro Cheese taste like Graviera Naxou 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 (unpasteurized where law allows). It originates in Greece.
What is Graviera Naxou Cheese made of?
Graviera Naxou Cheese is made from cow, goat, or sheep milk (pasteurized), using traditional lamb's stomach rennet. It's typically aged 3 months. It originates in Greece.
Which should I choose, Anthotyro Cheese or Graviera Naxou Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anthotyro Cheese is hard, whey, while Graviera Naxou Cheese is elastic.