Milk is boiled at moderate temperature for ten minutes and then rennet and salt is added, while ruffling.

The mix is left in large shallow tanks resulting in a part skim mixture.

The fresh variant is dry, white, soft or medium hardness, with a sweet, creamy taste, with no rind and no salt.

[2] It might be eaten for breakfast with honey and fruit, or in savory dishes with oil, tomato and wild herbs.

Anthotyros is produced in Greece, commonly in Thrace, Macedonia, the Ionian Islands and Crete.