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.
