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Dry Anthotiros Kreta

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Torr Anthotiros Ost från Kreta passar bra som rivost till pasta

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Beskrivning

The way of production of dry anthotyros is almost the same with that of fresh anthotyros. The basic difference lies in ripening, since by the addition of salt and assistance of time, anthotyros hardens and loses moisture. It is produced by a mixture of fresh sheep and goat’s milk.
It forms a table cheese which is very often applied to cooking, usually grated over spaghetti. It has 65% maximum moisture and 60% minimum fat content in dry environment.
NUTRITIONAL DATA
PER 100G
PER PORTION(30G)
ENERGY
370Kcal/1546kj
111Kcal/463.8kj
PROTEINS
18.4g
5.52g
CARBOHUDRATES
g
0g
of which sugars
6.3g
1.89g
TOTAL FAT
29.5g
8.85g
of which saturated
18.1g
5.43g
FIBERS
0.1g
0.03g
SALT
4.9g
1.47g
SODIUM
0.76g
0.228g
HARDNESS:  SEMI HARD
TASTE:  BUTTER
MILK:  GOAT, SHEEP

 

Ytterligare information

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