Anthotyro Cheese vs Sainte-Maure de Touraine Cheese
Anthotyro Cheese is a hard, whey goat or sheep-milk cheese from Greece, while Sainte-Maure de Touraine Cheese is semi-soft and made from goat milk, originating in France.
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 Sainte-Maure de Touraine Cheese?
Sainte-Maure de Touraine is an unpasteurized goat cheese from the Touraine province of France, sold as a small ash-rolled log with a straw running through its centre. The straw carries the AOC seal and a number identifying the producer.
What's the Difference Between Anthotyro Cheese and Sainte-Maure de Touraine Cheese?
- Origin: Anthotyro Cheese (Greece), Sainte-Maure de Touraine Cheese (France)
- Milk type: Anthotyro Cheese (goat's or sheep's milk), Sainte-Maure de Touraine Cheese (goat’s milk)
- Milk treatment: Anthotyro Cheese (unpasteurized where law allows), Sainte-Maure de Touraine Cheese (Raw)
- Texture: Anthotyro Cheese (hard, whey), Sainte-Maure de Touraine Cheese (semi-soft)
- Rind: Anthotyro Cheese (natural), Sainte-Maure de Touraine Cheese (Gray-blue)
Side-by-Side Comparison
| Anthotyro Cheese | Sainte-Maure de Touraine Cheese | |
|---|---|---|
| Country of Origin | Greece | France |
| Specific Origin | Macedonia, Thrace, Thessalia, Peloponissos, Ionian Islands, Aegean Islands, Crete Island And Epirus | Indre-Et-Loire And Bordering Cantons |
| Milk Type | Goat's or sheep's milk | Goat’s milk |
| Milk Treatment | Unpasteurized where law allows | Raw |
| Texture | Hard, whey | Semi-soft |
| Rind | Natural | Gray-blue |
| Aging | — | Minimum of ten days |
| Taste | Salty, tangy | — |
Taste Comparison: Does Anthotyro Cheese Taste Like Sainte-Maure de Touraine Cheese?
Their flavor profiles are distinct.
Can You Substitute Anthotyro Cheese for Sainte-Maure de Touraine Cheese?
Anthotyro Cheese can stand in for Sainte-Maure de Touraine 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 semi-soft.
Which Is Better, Anthotyro Cheese or Sainte-Maure de Touraine 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 semi-soft profile, Sainte-Maure de Touraine Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Anthotyro Cheese the same as Sainte-Maure de Touraine Cheese?
No, they're distinct cheeses. Anthotyro Cheese originates in Greece, while Sainte-Maure de Touraine Cheese comes from France. Anthotyro Cheese is made from goat or sheep milk; Sainte-Maure de Touraine Cheese uses goat.
Is Anthotyro Cheese similar to Sainte-Maure de Touraine Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anthotyro Cheese for Sainte-Maure de Touraine Cheese?
You can, but expect a shift in richness and milk character.
Does Anthotyro Cheese taste like Sainte-Maure de Touraine 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 Sainte-Maure de Touraine Cheese made of?
Sainte-Maure de Touraine Cheese is made from goat milk (raw). It's typically aged minimum of ten days. It originates in France.
Which should I choose, Anthotyro Cheese or Sainte-Maure de Touraine Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anthotyro Cheese is hard, whey, while Sainte-Maure de Touraine Cheese is semi-soft.