Anthotyro Cheese vs Pecorino Crotonese Cheese
Anthotyro Cheese is a hard, whey goat or sheep-milk cheese from Greece, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm and made from sheep milk.
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 Pecorino Crotonese Cheese?
Pecorino Crotonese is an Italian sheep's milk cheese and one of the pecorino varieties registered with the EU as a protected designation of origin. Pecorino is the family name for Italy's sheep's milk cheeses, and every region makes its own.
What's the Difference Between Anthotyro Cheese and Pecorino Crotonese Cheese?
- Milk type: Anthotyro Cheese (goat's or sheep's milk), Pecorino Crotonese Cheese (Whole sheep's milk)
- Milk treatment: Anthotyro Cheese (unpasteurized where law allows), Pecorino Crotonese Cheese (Raw, thermised, or pasteurised)
- Texture: Anthotyro Cheese (hard, whey), Pecorino Crotonese Cheese (Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm)
- Rind: Anthotyro Cheese (natural), Pecorino Crotonese Cheese (Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs)
- Taste: Anthotyro Cheese (salty, tangy), Pecorino Crotonese Cheese (Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened))
Side-by-Side Comparison
| Anthotyro Cheese | Pecorino Crotonese Cheese | |
|---|---|---|
| Country of Origin | Greece | — |
| Specific Origin | Macedonia, Thrace, Thessalia, Peloponissos, Ionian Islands, Aegean Islands, Crete Island And Epirus | Provinces Of Crotone, Catanzaro, And Cosenza |
| Milk Type | Goat's or sheep's milk | Whole sheep's milk |
| Milk Treatment | Unpasteurized where law allows | Raw, thermised, or pasteurised |
| Texture | Hard, whey | Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm |
| Rind | Natural | Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs |
| Aging | — | Fresh, semi-hard, ripened (more than six months for ripened) |
| Taste | Salty, tangy | Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened) |
Taste Comparison: Does Anthotyro Cheese Taste Like Pecorino Crotonese Cheese?
Anthotyro Cheese reads as salty, tangy, while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) character. On the nose, Anthotyro Cheese offers strong, contrasted with Pecorino Crotonese Cheese's light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke. More specifically, Anthotyro Cheese shows sweet, creamy and unsalted when fresh, while Pecorino Crotonese Cheese leans toward sheep's milk, hay, mature wild grasses, hazelnut, smoke.
Can You Substitute Anthotyro Cheese for Pecorino Crotonese Cheese?
Anthotyro Cheese can stand in for Pecorino Crotonese 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 fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm. Flavor-wise, Anthotyro Cheese reads as salty, tangy while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) notes.
Which Is Better, Anthotyro Cheese or Pecorino Crotonese 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 fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm profile, Pecorino Crotonese Cheese is the better fit. Flavor-wise, Anthotyro Cheese suits recipes that want salty, tangy notes, while Pecorino Crotonese Cheese fits dishes calling for distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened).
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Frequently Asked Questions
Is Anthotyro Cheese the same as Pecorino Crotonese Cheese?
No, they're distinct cheeses. Anthotyro Cheese is made from goat or sheep milk; Pecorino Crotonese Cheese uses sheep.
Is Anthotyro Cheese similar to Pecorino Crotonese Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anthotyro Cheese for Pecorino Crotonese Cheese?
You can, but expect a shift in richness and milk character.
Does Anthotyro Cheese taste like Pecorino Crotonese Cheese?
Anthotyro Cheese reads as salty, tangy, while Pecorino Crotonese Cheese is distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened). Aromas also diverge. Anthotyro Cheese leans strong, and Pecorino Crotonese Cheese is closer to light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke.
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 Pecorino Crotonese Cheese made of?
Pecorino Crotonese Cheese is made from sheep milk (raw, thermised, or pasteurised), using kid rennet pas rennet. It's typically aged fresh, semi-hard, ripened (more than six months for ripened).
Which should I choose, Anthotyro Cheese or Pecorino Crotonese Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anthotyro Cheese is hard, whey, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm.