DRY FLOWER CHEESE

Dry anthotyros differs from fresh cheese of the same name in appearance, but also in the intensity of the taste. Lightly salted, with ripening 1-2 Months, acquires "skin" and, after maturation, Often kept in olive oil, which makes it more aromatic and peppery.

Eaten plain, as an appetizer or accompaniment to tsikoudia, but it is also suitable for rubbing, to add flavor to pasta and pies.