Anthotyro Cheese vs Paški Sir Cheese

Q: Is Anthotyro Cheese the same as Paški Sir Cheese?

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

Q: Can I substitute Anthotyro Cheese for Paški Sir Cheese?

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

Q: Which should I choose, Anthotyro Cheese or Paški Sir 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 Paški Sir Cheese is slightly elastic, granular and made from sheep milk, originating in Croatia.

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 Paški Sir Cheese?

Paški sir is a hard sheep milk cheese from the Croatian island of Pag, where salt-laden wind shapes the plants the sheep eat. It carries Protected Designation of Origin status and has won gold and Super Gold at the World Cheese Awards.

What's the Difference Between Anthotyro Cheese and Paški Sir Cheese?

Origin: Anthotyro Cheese (Greece), Paški Sir Cheese (Croatia)
Milk type: Anthotyro Cheese (goat's or sheep's milk), Paški Sir Cheese (Sheep’s milk)
Milk treatment: Anthotyro Cheese (unpasteurized where law allows), Paški Sir Cheese (pasteurized)
Texture: Anthotyro Cheese (hard, whey), Paški Sir Cheese (Slightly elastic, granular)
Rind: Anthotyro Cheese (natural), Paški Sir Cheese (Hard)
Taste: Anthotyro Cheese (salty, tangy), Paški Sir Cheese (salty, savory, tangy)

Side-by-Side Comparison

	Anthotyro Cheese	Paški Sir Cheese
Country of Origin	Greece	Croatia
Specific Origin	Macedonia, Thrace, Thessalia, Peloponissos, Ionian Islands, Aegean Islands, Crete Island And Epirus	Island Of Pag
Milk Type	Goat's or sheep's milk	Sheep’s milk
Milk Treatment	Unpasteurized where law allows	Pasteurized
Texture	Hard, whey	Slightly elastic, granular
Rind	Natural	Hard
Aging	—	Minimum of two months, up to five months
Taste	Salty, tangy	Salty, savory, tangy

Taste Comparison: Does Anthotyro Cheese Taste Like Paški Sir Cheese?

Anthotyro Cheese reads as salty, tangy, while Paški Sir Cheese brings salty, savory, tangy character. On the nose, Anthotyro Cheese offers strong, contrasted with Paški Sir Cheese's pleasant.

Can You Substitute Anthotyro Cheese for Paški Sir Cheese?

Anthotyro Cheese can stand in for Paški Sir 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 slightly elastic, granular. Flavor-wise, Anthotyro Cheese reads as salty, tangy while Paški Sir Cheese brings salty, savory, tangy notes.

Which Is Better, Anthotyro Cheese or Paški Sir 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 slightly elastic, granular profile, Paški Sir Cheese is the better fit. Flavor-wise, Anthotyro Cheese suits recipes that want salty, tangy notes, while Paški Sir Cheese fits dishes calling for salty, savory, tangy.

Which is your favorite?

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Frequently Asked Questions

Is Anthotyro Cheese the same as Paški Sir Cheese?

No, they're distinct cheeses. Anthotyro Cheese originates in Greece, while Paški Sir Cheese comes from Croatia. Anthotyro Cheese is made from goat or sheep milk; Paški Sir Cheese uses sheep.

Is Anthotyro Cheese similar to Paški Sir Cheese?

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

Can I substitute Anthotyro Cheese for Paški Sir Cheese?

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

Does Anthotyro Cheese taste like Paški Sir Cheese?

Anthotyro Cheese reads as salty, tangy, while Paški Sir Cheese is salty, savory, tangy. Aromas also diverge. Anthotyro Cheese leans strong, and Paški Sir Cheese is closer to pleasant.

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 Paški Sir Cheese made of?

Paški Sir Cheese is made from sheep milk (pasteurized), using natural rennet. It's typically aged minimum of two months, up to five months. It originates in Croatia.

Which should I choose, Anthotyro Cheese or Paški Sir Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anthotyro Cheese is hard, whey, while Paški Sir Cheese is slightly elastic, granular.